I love the flavour of feijoas, and they are in season for a short time, so making this jelly is a great way to make the most of your backyard bounty.
|1 kg||Feijoa (Main)|
|2 tsp||Lemon rind|
|1 Tbsp||Lemon juice|
|2 tsp||Vanilla extract|
|1 cup||Caster sugar, per cup of juice released|
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- Chop the feijoas and put into a large saucepan with the lemon rind, juice, vanilla and bay leaf.
- Cover with water, then bring to a boil and cook for about 30 minutes or until the fruit is very soft.
- 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 ¾-1 hour for this.
- Measure the juice and place in a saucepan along with 1 cup of sugar per cup of juice.
- Bring to a boil, then cook rapidly for 15 minutes. Skim any froth from the top before pouring into warm, sterilised jars. Seal while hot.