11 Best Feijoa Compote Recipes for Winter

Compotes differ from jams in that they require a simplified preparation process and are used in a different way. They contain much less sugar. They're not meant for dessert, but to quench your thirst while sipping a delicious vitamin-rich infusion. It's a great choice when berries and fruits are plentiful—in summer or fall. In other seasons, a feijoa compote mix, prepared ahead of time for winter storage, will come in handy.

What are the benefits of feijoa compote?

Feijoa combines rare flavors. The berry's flesh is reminiscent of pineapple, kiwi, and ripe strawberry. It contains sugar, iodine, and some organic acids. All valuable substances are preserved when cooking compote.

Feijoa drink has the predominant taste and aroma of fresh fruit.

Due to the content of iodine compounds, comparable to those in kelp, the compote is useful for the prevention of thyroid diseases.

Selecting fruits and preparing ingredients

For the compote, you'll need moderately ripe berries, bought at the market or picked from your own garden. But not too green. Wilted or rotten ones are unsuitable and should be discarded. Remove the stems from the feijoas and wash them. There's no need to cut them; it's better to use them whole. You'll also need water and granulated sugar.

Sterilizing jars for canning

Wash the prepared containers (half- and liter-size jars) and rinse them with boiling water to prepare them for canning the compote. Larger jars are not recommended, as the opened compote will need to be consumed quickly to prevent spoilage. However, if necessary, 2- and 3-liter jars can be used.

The best feijoa compote recipes for the winter

Fresh, bright green berries can be used to make several different compotes with their distinctive, rich flavor. Whether you prefer a classic, apple, rosehip, pomegranate, or citrus-flavored one is entirely up to you. You can also improvise and create new recipes for this cooling, invigorating drink.

Classic method of preparation

For this recipe you will need:

• berries – 250 grams;
• granulated sugar – 180 grams;
• water – 3 liters.

The proportions can be adjusted to achieve the desired quantity. Fill a clean, sterilized jar about a third full with berries. Then add sugar (adjust the amount if necessary). Boil the water and pour in the contents.

The jar, properly sealed, is turned upside down and wrapped in a blanket or towel. The compote is ready.

Spicy drink with oregano

Oregano is widely used in cooking. Why not add it to compote? You'll only need a couple of tablespoons (about 40 grams) per 500 grams of berries. First, steep the herb in some sugar syrup, strain after 30 minutes, and pour it into the main solution. The resulting flavor is rich and spicy, a true "exotic cocktail."

Apple compote with feijoa

To make the compote, you'll need ripe, firm apples that are peeled, cored, washed, and sliced. The ingredients are blanched (treated with boiling water). Finally, the fruit is completely covered with water and sealed with tin lids.

Preparing a Feijoa Assortment

Any ripe fruit or berries are suitable for the mix. The more daring your experiments, the more unexpected the result will be. For example, tart and astringent quince, pomegranate, or feijoa. You will need (ingredients are given in grams):

• quince – 50 (1 small fruit);
• pomegranate – 50;
• feijoa – 200;
• granulated sugar – 200;
• water – 500 milliliters.

A healthy drink with rosehip petals

The beneficial properties of wild rose and rose hips require no further advertising. When you combine petals and exotic berries in a single bottle, you get a drink with an unusual, refined flavor.

For a 3-liter glass jar you will need:

• 50 rose petals;
• 250-300 grams of berries.

Pour the ingredients into a sterilized container and steep it in boiling water for 15 minutes. Then drain the water, make a syrup (approximately 500 grams of sugar will be needed), fill the container, and seal with lids.

With pomegranate

Pomegranate seeds should be ripe, but not rotten or spoiled. For every 300 grams of fruit, you'll need about the same amount of peeled pomegranate seeds. Add sugar to taste, but no less than 2 cups.

With tangerine

Honey-sweet, slightly tart mandarin perfectly complements the berry's rich natural flavor. The ingredients are placed in a jar, blanched with boiling water, and then topped with syrup.

With citrus

Lemons and oranges pair well in feijoa compotes, enhancing the acidity and adding a subtle tart-sweet note. Use the peeled and fiber-free feijoa slices. One medium-sized citrus fruit is enough for 200-300 grams of feijoa. Don't skimp on the sugar; at least a cup is recommended.

With quince fruits

Tart quince is a welcome addition to feijoa compote. For 200 grams of green fruit, you'll need 50 grams of tart, astringent apple.

Preparation without sterilization with citric acid

A pinch of citric acid adds a touch of tartness, eliminating the need for lengthy cooking. Place the fruit in jars, add sugar, a squeeze of lemon, and pour boiling water over it. The compote is ready. All that's left to do is seal it and store.

Sugar free

For people who, for whatever reason, avoid eating sugar, it is permissible to prepare the product without this component. The remaining ingredients are the same as for the classic recipe. The finished compote has a pleasant, slightly tart, yet fresh flavor.

Storage conditions and duration

Unopened, compote "lives" for 48 hours. Canned, it easily retains its flavor for 6 to 8 months. The best place to store it is a pantry, cellar, or any cool, enclosed space away from direct sunlight with a stable temperature.