1 kg feijoas 2 tsp lemon rind 1 Tbs lemon juice 2 tsp vanilla extract 1 bay leaf Water Caster sugar
1 Chop the feijoas and put into a large saucepan with the lemon rind, juice, vanilla and bay leaf.
2 Cover with water then bring to a boil and cook forabout 30 minutes or until the fruit is very soft.
3 Pour into either a jelly bag or use a double layer of muslin suspended over a bowl. Leave the juice to drip through - don't be tempted to squeeze the bag or the jelly will be cloudy. Allow 3/4 to 1 hour for this.
