Comments on: Strawberry Feijoa Jam

By: Shae

Shae — Fri, 18 Jan 2013 15:58:15 +0000

Bobi, I’m so sorry for the delayed response to your comment. Perhaps by now you have already done more research on the question. I do know that some people use pH strips at home, but it’s not something I would do casually; it would be important to understand everything about how they work. I’m lucky that I have access to a meter in a friend’s commercial kitchen. Whenever I have a question I can just pop in and use that one. Let me know if you decided on a home system!

By: Shae

Shae — Fri, 18 Jan 2013 15:54:25 +0000

Germain, thanks for reporting on your experience with this recipe. It’s pretty flexible, in terms of getting the texture you want. Next year, I might think about freezing some feijoas, too.

By: Shae

Shae — Fri, 18 Jan 2013 15:53:10 +0000

Samantha: They are! Like I say in the first paragraph above, “pineapple guava” is the easiest to pronounce. But I don’t think it’s as much fun to say as “feijoa.” :-)

By: SamanthainSoCal

SamanthainSoCal — Fri, 18 Jan 2013 06:41:16 +0000

WOW, I bought some of those at the Farmers Market in Hollywood, but they told me they were pineapple guavas.

By: The Cozy Herbivore

The Cozy Herbivore — Thu, 29 Nov 2012 00:07:31 +0000

Well I have never before hear of feijoas, but now I am completely fascinated! Their flowers are really stunning. I don’t know where I would get my hands on them on the East coast, but I do hope I get to try them some day. Thanks for introducing me to a new fruit!

By: Germaine

Germaine — Mon, 05 Nov 2012 04:45:59 +0000

I just made my first batch of this tonight. It is delicious! The strawberries and feijoas pair together wonderfully. Thanks so much for posting. I ended up using half frozen / half fresh feijoas. Not sure if it is advisable, but I hadn’t mashed my feijoas enough at the start, so I used my electric hand mixer at the end to get the texture I wanted. If anyone doesn’t have access to a feijoa tree / shrub and you live anywhere near Burbank CA, I did notice that they were selling feijoas at the Saturday farmers market there. The vendor said he will have them for all of November.

By: Bobi

Bobi — Mon, 05 Nov 2012 04:02:25 +0000

Can you advise on ways to test the ph of our homemade jams? I am just looking into ph meters, but am not sure which are good ones for the home. Can ph strips be used? Any insight is appreciated. Love your blog!

By: Shae

Shae — Mon, 05 Nov 2012 01:38:59 +0000

Really intrigued by the idea of a feijoa-hot pepper jelly, Ellen! And see Christina’s link below to her feijoa jam with lemon zest. Lots of good ideas!

By: Shae

Shae — Mon, 05 Nov 2012 01:34:39 +0000

Thanks, Christina, for leaving the link to your jam recipe. It looks great!

By: Christina

Christina — Sun, 04 Nov 2012 03:05:28 +0000

Mmmmm. Yum. We love feijoa around here, and they’re beginning to ripen even here in the southland. Last year, I worked out a feijoa jam recipe I was very happy with (http://athinkingstomach.blogspot.com/2011/11/moments-in-between.html), but I never considered pairing it with another fruit. This sounds quite nice. And I love the idea of left over syrup to use in sodas.