Feijoa jelly (using whole fruit)
2024-07-14- Cuisine: New Zealand
- Course: condiment
- Skill Level: Beginner
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- Yield: 3 cups (approx)
- Servings: 2
- Prep Time: 30m
- Cook Time: 60m
- Ready In: 1:30 h
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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.
Ingredients
- feijoas
- water
- sugar
Method
Step 1
Wash firm undamaged feijoas and cut them roughly into halves or quarters depending on size.
Step 2
Put into a saucepan and cover with water. Bring to the boil and boil about 45 minutes, or until thoroughly soft.
Step 3
Mash with a potato masher to break up all fruit. Strain through a jelly bag, leaving overnight if possible.
Step 4
Measure the juice and allow cup for cup with sugar. Bring the juice to the boil,
Step 5
Then add the sugar and boil briskly until a little put on a saucer will give a setting test, Pour into hot dry jars and Seal when cold.
Note: For a sweeter jelly, for every 4 cups of juice add 4 cups of sugar.