Feijoa Jelly
2024-06-10- Cuisine: New Zealand
- Course: condiment
- Skill Level: Beginner
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- Yield: Varies depending on the amount of feijoa skins used
- Servings: 4
- Prep Time: 20m
- Cook Time: 2:00 h
- Ready In: 2:20 h
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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 30 minutes and several hours.
Strain the liquid off, ideally through cheesecloth or a jelly bag, but honestly, a sieve also works, it just might not be as clear.
Measure the liquid (it’ll be really cloudy at this point) and add 1 cup of sugar for every cup of liquid. Bring to a boil, add sugar, and stir until dissolved. The colour will start to change and the longer you boil it the deeper red it’ll go.
Test if it’s ready by putting a bit on a cold plate – it should set.
Pour into sterilized jars and seal.
Recipe
Ingredients
- Feijoa skins
- Water (enough to not quite cover the skins)
- Sugar (1 cup of sugar for every cup of strained liquid)
Method
Step 1
Prepare Skins: Fill a pot with feijoa skins.
Step 2
Add Water: Add enough water to almost cover the skins.
Step 3
Boil: Gently boil for about 15 minutes.
Step 4
Rest: Leave to sit for 30 minutes to several hours.
Step 5
Strain: Strain the liquid through cheese cloth, a jelly bag, or a sieve.
Step 6
Measure Liquid: Measure the strained liquid.
Step 7
Add Sugar: Add 1 cup of sugar for every cup of liquid.
Step 8
Boil: Bring the mixture to a boil, stirring until the sugar is dissolved.
Step 9
Test: Test if the jelly is ready by placing a bit on a cold plate; it should set.
Step 10
Jar and Seal: Pour the jelly into sterilized jars and seal.
Enjoy
This recipe was shared by Moonlighting NZ Facebook page