Try our delectable Feijoa Jelly recipe this Autumn.
It’s liquid gold in a jar and fabulously matched with a pre-dinner cheese platter, or more simply slathered on your favourite type of toast!
You will need:
2kgs of Feijoas of mixed ripeness
4 cups of water
Approximately 2kgs of white sugar
A half packat of jam setting mix (Hansells)
Sterilise your glass jars in an oven on 150 degrees for 10-15 minutes and allow to cool.
Wash the Feijoa's thoroughly and cut off both ends. Cut any large fruit in half. Place fruit in a saucepan and add 4 cups of water. Bring to the boil and then simmer for approximately 40 minutes until the fruit is totally soft and pulpy. Allow to cool a little then strain through muslin cloth squeezing intensely to release all the flavour.
Weigh the liquid, then place it into a clean saucepan, start heating the liquid and add the half packet of jam setting mix until it is dissolved. Then add equal weight of white sugar to the liquid weight and then the juice of one lime.
Bring to a rigorous boil and turn down to a slow rolling boil for approximately 30 minutes and until the liquid temperature reaches 104 degrees. Test the jelly but putting a teaspoon full on a plate in the fridge for 2-3 minutes to see if it sets.
Allow to cool for 10 minutes before pouring into your jars and fixing the lids. Leave to cool at room temperature. Refrigerate if desired.