Caramel feijoa jam
4 servings
180 minutes
Caramel jam made from feijoa is an amazing combination of sweetness and a slight tartness that gives the dessert a refined taste. Feijoa, rich in vitamins and essential oils, fills the jam with freshness and exotic nuances. Caramelized sugar adds notes of depth and softness, creating a rich syrup that envelops each berry piece. Adding brandy at the end of cooking makes the flavor more complex and multifaceted. This jam pairs wonderfully with morning toasts, desserts, or as an accompaniment to cheeses. The history of this recipe traces back to European traditions of jam-making, where caramelization is used to enhance the aroma of fruits. It will be a true decoration for home tea gatherings, providing comfort and enjoyment.
1
Wash and peel the feijoa. Do not throw away the skin. Place the peeled berries in a bowl of cold water to prevent them from darkening.
- Feijoa: 500 g
2
Place the pan on high heat and evenly sprinkle 0.5 cup of sugar. Keep it on the heat until most of the sugar turns into reddish caramel. Shake the pan frequently to move the dry sugar to hotter areas. Do not let the caramel darken or burn! Remove the pan with caramel from the heat.
- Sugar: 1 glass
3
After 20-30 seconds, when the caramel cools slightly, pour in boiling water. Attention! Do not pour water into boiling caramel, or you may get burns from splattering drops. Place feijoa peels in the pan. Bring to a boil, reduce the heat, and cook while stirring for 5-7 minutes, until the caramel is completely dissolved.
- Water: 500 ml
- Feijoa: 500 g
4
Strain the syrup through a sieve into a pot for cooking jam. Add the remaining half cup of sugar and place the feijoa. Bring to a boil over high heat. Then reduce the heat to medium and cook uncovered for 30-40 minutes.
- Sugar: 1 glass
- Feijoa: 500 g
5
If the berries are not fully covered with syrup, stir the jam every 10 minutes, pushing the top berries down. Taste the syrup. If desired, adjust the flavor with sugar or lemon juice.
- Sugar: 1 glass
- Water: 500 ml
6
Three minutes before the cooking ends, add one tablespoon of cognac to the jam. Pack the jam into sterilized jars, seal tightly, and wrap in a warm blanket.
- Cognac: 1 tablespoon