Feijoas are a popular and versatile fruit which makes a delicately flavoured jelly.

Ingredients

• 1.5 kg feijoas
• water to cover – about 4 cups
• sugar (see step 4)

Method

1. Wash the feijoas and chop roughly. Place the fruit into a large preserving pan and cover with water.
2. Bring slowly to the boil and then simmer for 45-50 minutes or until the fruit is soft and pulpy.
3. Carefully transfer the hot fruit mixture to a jelly bag and allow the mixture to drain for 1-2 hours. Do not squeeze the fruit pulp or the jelly will be cloudy.
4. Measure the juice and return to a clean saucepan and add ¾ cup sugar for every one cup of juice. Stir slowly over a moderate heat until the sugar has dissolved. Bring to the boil and boil rapidly until a setting point is reached. Skim off any scum as it rises.
5. Allow the bubbles to subside, skim off any remaining scum and bottle in hot sterilised jars. Seal and label.

Cooks Tips

- It is time to test to see if setting point has been rached when the jam no longer pours from a spoon but falls in a couple of drops. To test, pour a teaspoonful on a cold saucer, run your finger through the centre and, if it leaves a channel, the jam is ready.