Recipe: Feijoa Jelly for Georgee

Feijoa Jelly
Serves: Makes 4 X 350Ml Jars

1.5 kg feijoas
water to cover - about 4 cups
sugar

Wash the feijoas and chop roughly. Place the fruit into a large preserving pan and cover with water. Bring slowly to the boil and then simmer for 45-50 minutes or until the fruit is soft and pulpy. 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. Measure the juice and return to a clean saucepan and add 3/4 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 test is given. Skim off any scum as it rises. Allow the bubbles to subside, skim off any remaining scum and bottle into hot sterilised jars. Seal and label.