Get Ready to Rumble with Crumble: Feijoa & Ginger Jam

Preparation info
  • Makes approximately

    1.25 litres

    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

This jam has a gorgeous colour and an intense feijoa flavour. Swirl it through your muffin mix or add to your brioche dough.


  • 750 g freshly peeled feijoas
  • 750 g white sugar
  • 3 cm


Roughly chop the feijoa flesh.

In a large saucepan over a medium heat, add the feijoa pulp. Gently stir until the fruit starts to soften and break down. This takes approximately 20 minutes. Add the sugar and ginger and gently boil for a further 20 minutes.

The jam is ready when the mixture has thickened a little. Drop a spoonful onto a sauce