No-Cook Feijoa Jam (Feijoa Purée with Sugar) for Winter
A quick and easy way to preserve the fruit’s benefits! Feijoa is an exotic fruit that appears in stores only in autumn. It contains many beneficial compounds. In this recipe, feijoa is mashed with sugar, helping retain as many vitamins and properties as possible.
Updated : 24 February, 2026
Easy
More than 1 hour.
Ingredients
1 kilograms
Feijoa
1 kilograms
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make no-cook feijoa jam puréed with sugar? Prepare the ingredients. You’ll measure the sugar only after you’ve made the feijoa purée.
Step 2
Wash the fruit thoroughly and let it dry. Extra moisture isn’t needed when mixing with sugar.
Step 3
Cut off the feijoa stem ends and the dried blossom ends.
Step 4
Chop the fruit using any convenient method. I use a food processor (a large chopper), which is handy for big batches. You can also use a blender or a meat grinder; some people grate the fruit. Each method gives a different texture - chunkier or smoother. In my case, it turned into an almost smooth, thick purée.
Step 5
Weigh the purée. Measure out the exact same amount of sugar. Add the sugar to the puréed mixture.
Step 6
Mix very well. Refrigerate for at least 3 hours - your goal is for the sugar to dissolve. If you’re short on time, you can beat the purée with a mixer. But the simplest method is time and cold; the sugar will fully melt.
Step 7
Take the purée out of the fridge, stir again, and spoon into clean jars prepared in advance. I washed mine well with baking soda; sterilizing isn’t necessary because the jam will be stored in the refrigerator. Close with lids and refrigerate. You can eat the puréed feijoa right away. Enjoy!
Author note
Share the recipe
 for Winter)