On day three my main accomplishment was making feijoa jam. ( I also ran a bunch of errands and made another bracelet. This one's for me !)
I used my default jam recipe. This seems to yield tasty jam and is dead simple. Three ingredients! (It does assume that the fruit has its own pectin though. If the fruit is low in pectin, you need a fourth ingredient...)
1. Clean the fruit. Discard any parts that won't be pleasant to find I your jam. (For feijoa, slice in half, scoop out the insides and discard the skin.
2. Add juice from a lemon or two.
3. Cook over medium low heat until fruit is soft.
4. Run the fruit through a food mill.
5. Measure the resulting fruit paste and put into your jam pan.
6. Add sugar. I like my jam a little less sweet than normal, so I usually use 1 part sugar to two parts fruit. (If you want your jam to last forever, use more sugar so you can reap the benefits of the preservative nature of sugar.)
7. Cook over medium heat until the consistency is jammy... (Candy thermometer and / or testing on a chilled plate can help with this, but honestly I find it best to just pay attention to the consistency.)
8. You now have jam!!! If you're going to eat it all soon, just put it in an airtight container and refrigerate. If you want to make it last longer, then ...
9. While you're cooking the fruit / sugar mixture, boil your jars, lids, spoon and funnel for 5 minutes.
10. When jam is done, spoon into jars. Wipe off rim of jar and close lid firmly.
11. Put jars into deep pot and cover with water. Boil for 5 minutes.
12. Remove the jars from the pot and let them rest. Within an hour or so, any of them that successfully seal will do so. (Listen for the popping...)
Label and enjoy!
