Feijoa jam has a wonderful aromatic flavour, which makes it delicious to spoon onto pikelets, to use as a spread in a cream sponge or as a filling for baked apples. If you don't care for the slight grittiness of feijoas, make jelly instead, guided by a recipe using quinces. The jelly will be bright tangerine in colour and the flavour will be even more intense than jam.
|500 g||Feijoas, under ripe and weighted after peeling (Main)|
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- Roughly slice the feijoas. Put in a pot with the water and simmer until very tender.
- Mash with a potato masher, then add the sugar and bring slowly to the boil.
- Boil hard for a few minutes until the last few drops dripped from a metal spoon start to set.
- Pour into 3 small sterilised jars.