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
Dissolve the sugar and heat