Feijoa Jam

If we had a nickel for every time someone at a craft fair asked, “What’s a fay...?”—well, we’d have a whole lot of nickels.

Pronounced fay-JOE-ah, this quirky little fruit is also called pineapple guava (though it’s related to neither). Native to South America and beloved in backyards across the Bay Area, feijoa tastes like kiwi, pear, and mint had a tropical lovechild. We keep the peel in for a rustic texture and that signature herbal kick.

Our jam starts with chunky, fragrant feijoa from small growers around Sebastopol, CA. We cook them down with pure cane sugar and a touch of citrus pectin to help everything come together. The result? A bright, tropical jam with a little funk and a lot of personality—just like the fruit itself.