Canning, Freezing & More Preserving / Recipes

Feijoa 3 Ways: Feijoa-Ginger Preserves (Part III)

Feijoa-ginger preserves

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.

Late-season feijoa harvest

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

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.

Feijoa-Ginger Preserves

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.

Dice feijoas

Mince the ginger. If using regular ginger, you may want to peel the root first.

Mince baby ginger

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.

Combine all ingredients in a large, wide saucepan

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.

Feijoa mixture boiled down

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.

Seasonal feijoa-ginger preserves

Homemade feijoa-ginger preserves

Process the jars in a boiling water bath for 10 minutes, adjusting time for altitude as needed.

Small batch of feijoa-ginger preserves

About Author

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring—all that encompass a life well-lived outdoors. After all, the secret to a good life is... Read more »


  • kim
    November 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 Jogos
    November 4, 2013 at 2:01 am

    How to make simple but effective.


Leave a Reply to theGardenBetty Cancel Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.