Named after Brazilian botanist Joao da Silva Feijo, feijoa grow in Azerbaijan, Georgia and southern Russia, as well as their native South America and New Zealand. They can be eaten raw but in Azerbaijan are most popular in jam (feyxoa mürəbbəsi). This is one of the rare Azerbaijani preserves where the fruit do not remain whole.
Preparation time: 24 hours
Cooking time: 20 minutes
Serves: 5 jars
- 1 kg/2.2 lbs feijoa
- 1.2 kg/2 lbs 10 oz sugar
- 1 glass (100 ml/3.5 fl oz) water
- Wash the feijoa and blanch in boiling water for 3-5 minutes.
- Take out of the water and peel.
- Put the fruit in a jam pan or large saucepan and sprinkle all the sugar over them. Cover and leave for 18 to 20 hours.
- Add 1 glass of water to the fruit, bring to the boil and simmer for 6 minutes.
- Remove from the heat and leave to cool completely. Bring back to the boil, simmer for another 6 minutes and leave to cool. Carry out the procedure a third time.
- Leave the jam overnight to cool.
- Place the jam into sterilized jars and seal.