Feijoa jelly recipe
2024-04-13- Cuisine: American, New Zealand
- Course: snack
- Skill Level: Beginner
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- Yield: 2 cups
- Servings: 1
- Prep Time: 40m
- Ready In: 40m
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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.
Ingredients
- 10 feijoa skins with pulp scooped out
- An equal amount of sugar (1 cup of sugar for each cup of juice)
- 1/2 Lemon roughly chopped
- fine sieve or muslin cloth
Method
Step 1
Place fruit in a large pan and just cover with water.
Step 2
Bring to the boil and simmer until fruit is very soft.
Step 3
Sieve pulp and juice or strain overnight using a muslin cloth.
Step 4
Resist the urge to squeeze the bag, as this will make the jelly cloudy
Step 5
Measure the strained juice into a large pot. For each cup of juice, add an equal amount (1 cup) of sugar.
Step 6
Bring to the boil, stirring to dissolve the sugar.
Step 7
Boil rapidly until setting point is reached (a little tried on a cold saucer to see if thickens).
Step 8
Pour mixture into hot sterilized jars, seal.
posted by kevin coleman on June 9, 2024
You mention “an equal amount of sugar” Have I to weigh the whole fruit first to get a weight, and the add an equal weight o0f sugar? I really think this is a very badly expressed recipe, and shan’t be using it.
posted by admin on June 10, 2024
Thank you for your feedback! I appreciate you bringing this to my attention.
To clarify, when I mention “an equal amount of sugar,” I mean that you should measure the volume of the juice you obtain after straining the feijoa mixture and then use an equal volume of sugar. For example, if you have 1 cup of juice, you should add 1 cup of sugar.
I hope this clears up any confusion. I’ve also updated the recipe to make this step clearer. Please feel free to reach out if you have any more questions or need further assistance. Happy cooking!