Recipe Type: jelly
Feijoa jelly (using whole fruit)
This recipe is from Tui Flower’s Cookbook, 1968. Although I have already shared some feijoa jelly recipes, this one is unique because it uses whole, undamaged fruit. The feijoas are cut roughly into halves or quarters, depending on their size. Note: For a sweeter jelly, for every 4 cups of ...
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Feijoa Jelly
Feijoa jelly, made using just the skins! There are lots of variations on the recipe but here is the one we make. Fill a pot with skins, and add water – enough to not quite cover them. Boil gently for about 15 minutes and then leave to sit for between ...
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Feijoa and Liqueur Jelly Recipe
Feijoa and liqueur jelly is a special jelly for serving on hot scones or pikelets it is also suitable for serving with meats such as lamb or game. Make 2 cups
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Feijoa jelly recipe
This recipe uses feijoa skins which you can collect over time in a container or in the freezer until you have enough. (Freezing stops the fruit skin going brown). it makes a lovely orange-colored jelly with a delicate feijoa flavor.
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