Feijoa season is here and if you know of a pair of healthy and productive feijoa trees, why not make the most of nature’s bounty? Delicious with cold meats and cheeses, it will keep for months once bottled. Makes 800g.
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Ingredients
-
- 10 ripe medium sized feijoas (about 1kg)
- 3 cooking apples
- 600mls water
- 600g sugar
Method
- Remove skin from feijoas, roughly chop fruit and weigh: you need 300g of sugar per 500g of fruit. Put feijoa peel, cores and apples into a pan; cover with water. Cook until soft and mushy – about 10 minutes.
- Strain through a fine sieve, pressing firmly to get all the liquid from the apple. In a large heavy bottomed pot cook chopped feijoas in this liquid until soft, then mash. Add sugar to feijoa pulp; stir until dissolved.
- Cook slowly on the lowest heat, stirring every 2-3 minutes until thick. When it’s ready (about 2 hours) the spoon should start to meet resistance and the mixture come away from the sides.
- Pour while hot into straight sided sterilised jars and seal.
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