Feijoa and Liqueur Jelly Recipe
2024-04-14- Cuisine: American, New Zealand
- Course: beverage
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- Yield: 4 cups
- Servings: 2
- Prep Time: 15m
- Cook Time: 45m
- Ready In: 60m
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Meat and Feijoa Bake
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.
Ingredients
- 1 Kilogram Feijoas
- 4 cups water
- Sugar
- 1/4 cup mandarin orange
Method
Step 1
Wash feijoas and cut them into quarters without removing the skins.
Step 2
Place them in a saucepan and add water.
Step 3
Bring quickly to boil. Boil for 45 Minutes, or until very soft..
Step 4
Mash with a potato masher to break up all the fruit.
Step 5
Pass through a jelly bag, leaving to strain overnight if possible. Do not squeeze the bag!!
Step 6
Next day measure the juice and add 3/4 cup of sugar for every 1 cup of juice. place juice, sugar and liqueur in a large saucepan.
Step 7
Bring to the boil, and boil quickly until the jelly provides a setting test.
Step 8
Pour into hot dry jars. seal when cold!
Make 2 cups