My feijoa tree is dropping less and less yield every day , and I feel the end of the season is near . I managed to gather one last hoop full of feijoas last week , which turned out to be the gross amount for a batch of preserve .
Now I know what you might be thinking … Noooo ! I turn away to peel any more fruit!And I find out ya . Spending the solar day peeling 20 feijoas is no breeze for me either … but I have good newsworthiness for you ! This last formula in my feijoa bush series require absolutely no peeling , at all , whatsoever , period .
That ’s especially good word for those tiny feijoas that get disregard on the footing . Most of my tardy - season yield fall in this category , and arrant indolence on my part intend 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 moment longer , and often in November , I ’ll make very small quite a little ( of just two or three jars ) and put them in the electric refrigerator without processing in a boiling water bathtub .
If you ’ve never tried the nip extravaganza of feijoa and ginger together , you ’re in for a real treat ! I apply baby ginger in this formula because I care the sassy and slightly honeyed flavor — bold without being aggressively naughty — not to mention the tender skin entail I do n’t have to peel the root either . ( Another gain point for my indolent side . )
Baby peppiness ( also called unseasoned ginger or spring ginger , though it ’s a capitulation crop ) is more easily found in Asiatic markets or husbandman ’ markets , and the rootstalk is beautiful — fluent and cream - colored with a bloom of pink . Unlike veritable ( mature ) peppiness , infant ginger has none of that elusive outer hide or fibrous center , making it a delight to habituate in recipes .
Feijoa-Ginger Preserves
Makes 6 half - pint
Ingredients
20 to 25 feijoas2 - inch piece baby gingerJuice from 1 lemon4 1/2 tablespoonful low-toned - sugar pectin ( I use Ball Low / No - Sugar Needed Pectin)1 1/2 cups sugar
Making Your Feijoa-Ginger Preserves
Trim off the blossom remnant of your feijoas , then dice . I like my preserves to be a shade chunky , but you could cube them as with child or as fine as you favor your yield to be .
soften the ginger . If using regular powdered ginger , you may desire to strip down the rootage first .
blend the feijoas , ginger , lemon juice , and pectin in a large , wide saucepan . land the mixture to a full rolling boil over high-pitched heat , stirring oft to keep burn .
Add the lolly and bring the mixture back to a constant boil that can not be stirred down . Boil heavily for 1 hour , then remove from heat .
Funnel the concoction into hot , clean jounce , leaving 1/2 - in headspace . Wipe the rims clean with a moist towel , then varnish with lid and rings .
Process the jar in a boiling water bath for 10 minutes , adjusting time for ALT as needed .
If you ’ve never examine the savour extravaganza of pineapple guava and ginger together , you ’re in for a real dainty ! !
Instructions
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