My feijoa tree is dropping less and less fruit every day, and I feel the end of the season is near. I managed to gather one last basket full of feijoas last week, which turned out to be the perfect amount for a batch of preserves.
Now I know what you might be thinking… Noooo! I refuse to peel any more fruit! And I hear ya. Spending the day peeling 20 feijoas is no picnic for me either… but I have good news for you! This last recipe in my feijoa series requires absolutely no peeling, at all, whatsoever, period.
That’s especially good news for those tiny feijoas that get neglected on the ground. Most of my late-season fruits fall in this category, and pure laziness on my part means they promptly make their way to the compost since they’re too small to be of any real use. But putting them in my no-peel preserves extends the harvest just a little bit longer, and often in November, I’ll make very small batches (of just two or three jars) and put them in the fridge without processing in a boiling water bath.
If you’ve never tried the flavor extravaganza of feijoa and ginger together, you’re in for a real treat! I use baby ginger in this recipe because I like the fresh and slightly sweeter flavor — bold without being aggressively spicy — not to mention the tender skin means I don’t have to peel the root either. (Another winning point for my lazy side.)
Baby ginger (also called young ginger or spring ginger, though it’s a fall crop) is more easily found in Asian markets or farmers’ markets, and the rhizome is beautiful — smooth and cream-colored with a blush of pink. Unlike regular (mature) ginger, baby ginger has none of that tough outer hide or fibrous center, making it a delight to use in recipes.
Makes 6 half-pints
20 to 25 feijoas
2-inch piece baby ginger
Juice from 1 lemon
4 1/2 tablespoons low-sugar pectin (I use Ball Low/No-Sugar Needed Pectin)
1 1/2 cups sugar
Trim off the blossom end of your feijoas, then dice. I like my preserves to be a tad chunky, but you can dice them as large or as fine as you prefer your fruit to be.
Mince the ginger. If using regular ginger, you may want to peel the root first.
Combine the feijoas, ginger, lemon juice, and pectin in a large, wide saucepan. Bring the mixture to a full rolling boil over high heat, stirring frequently to prevent burning.
Add the sugar and bring the mixture back to a constant boil that cannot be stirred down. Boil hard for 1 minute, then remove from heat.
Funnel the mixture into hot, clean jars, leaving 1/2-inch headspace. Wipe the rims clean with a damp towel, then seal with lids and rings.
Process the jars in a boiling water bath for 10 minutes, adjusting time for altitude as needed.
kimNovember 20, 2013 at 10:20 pm
i love your blog layout! and those mason jars are the cutest size.
perhaps you can help a fellow food blogger out and vote for my mac n cheese in a recipe contest? i’d greatly appreciate it!! 🙂
Friv JogosNovember 4, 2013 at 2:01 am
How to make simple but effective.
theGardenBettyOctober 27, 2013 at 9:02 pm
Here’s what to do with all that fallen fruit. Feijoa Three Ways: Feijoa-Ginger Preserves (Part III) http://t.co/tlAQpKVGLW #canning
Kathleen WyrillOctober 27, 2013 at 11:53 am
Kathleen Wyrill liked this on Facebook.
theGardenBettyOctober 26, 2013 at 3:02 pm
No-peel preserves with fresh and lively flavor combo. Feijoa Three Ways: Feijoa-Ginger Preserves (Part III) http://t.co/8x1zWC6y1H #canning
theGardenBettyOctober 26, 2013 at 9:02 am
A chunky fruit preserve for oatmeal and pancakes. Feijoa Three Ways: Feijoa-Ginger Preserves (Part III) http://t.co/IFfiUj27ne #canning
theGardenBettyOctober 25, 2013 at 6:02 pm
The last recipe in my feijoa series for late-season fruit. Feijoa Three Ways: Feijoa-Ginger Preserves (Part III) http://t.co/YORawSJr1O
The HorticultOctober 25, 2013 at 3:23 pm
The Horticult liked this on Facebook.
Leonard BaskinOctober 25, 2013 at 3:23 pm
Leonard Baskin liked this on Facebook.
Amy GooOctober 25, 2013 at 12:33 pm
what do you put this on or use with?
Garden BettyOctober 25, 2013 at 3:13 pm
You can use it like jam (spread on toast or crackers) or as a fruit topping for oatmeal or pancakes. Ice cream too. Or maybe warm it up and add on top of meats; it’s basically a compote.
theGardenBettyOctober 25, 2013 at 12:03 pm
An easy #canning #recipe that requires no peeling! Feijoa Three Ways: Feijoa-Ginger Preserves (Part III) http://t.co/8DbPNueoS2 #canvolution
Jackie McHughOctober 25, 2013 at 11:08 am
Jackie McHugh liked this on Facebook.
Jackie McHughOctober 25, 2013 at 10:11 am
Sounds very yum.
Esther Van de KlundertOctober 25, 2013 at 9:08 am
Esther Van de Klundert liked this on Facebook.
Randall S. WinklerOctober 25, 2013 at 7:53 am
Randall S. Winkler liked this on Facebook.
Kris SniderOctober 25, 2013 at 7:53 am
Kris Snider liked this on Facebook.
Kat DennisOctober 25, 2013 at 6:23 am
Kat Dennis liked this on Facebook.
Kat DennisOctober 25, 2013 at 6:08 am
What is this?
BG_gardenOctober 25, 2013 at 6:01 am
Feijoa Three Ways: Feijoa-Ginger Preserves (Part III):
My feijoa tree is dropping less and less fruit every d… http://t.co/Q6fH6XlP9o
theGardenBettyOctober 25, 2013 at 6:00 am
Blogged on Garden Betty: Feijoa Three Ways: Feijoa-Ginger Preserves (Part III) http://t.co/ZEyshh0dJ2