Feijoa jelly

Because of the texture of the feijoa flesh, it is not recommended to make feijoa jam – you end up with a gritty mess. Feijoa jelly on the other hand comes out a beautiful amber colour and is grit free due to straining. This may be a feijoa jelly recipe, but it is the same for any fruit.


  • 4 kg of feijoas roughly chopped (do not worry about skinning them, as the skin has the pectin to set the the jelly)
  • 6 cups of water
  • 3 cups white sugar


  • Roughly chop your feijoas and place in a large pot with just enough water to cover the feijoas
  • Simmer the mixture on a medium heat until halved, roughly 50 minutes. Do not worry if it looks horrible, as the skins go a yucky looking brown while cooking.
  • Strain the mixture into a bowl overnight. If you have a jam strainer, brilliant, otherwise I used muslim cloth wrapped around a colander. The liquid will also look kind of brown, but if will come out amber once cooked with the sugar.
  • Measure how much liquid you have, I had 4 cups from 4kg of feijoas.
  • Heat the liquid and add 3/4 cup of sugar for every cup of liquid, stiring to dissolve.
  • Turn the heat up high and get a rolling boil for 5 minutes. A fair amount of scum will form on top, skim this off with a spoon.
  • Check the mixture will set by placing a spoon of syrrup onto a pre-cooled plate in the fridge. If a skin forms then the jelly will set.
  • Sterilise your jars in the oven, place lids in boiling water.
  • Spoon the jelly into the jars. Do not worry if the jelly seems too liquid, it may take a week to set.

Halve the feijoas and simmer for 50 minutes in a pot with water

Strain overnight

Dissolve the sugar and heat


This entry was posted in Jams and jellies and tagged , , , . Bookmark the permalink.

2 Responses to Feijoa jelly

  1. Pingback: Feijoa, oat, tea and cinnamon rye sourdough | dinners, preserves, and of course baking

  2. Lucy says:

    Oh look how the bloggibf world comes to my rescue! I have BUCKETS of Feijoas, and sensed that a jam would be unapplealing, and here you are with a perfect solution…thank you!

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