|1 ½ kgs||Feijoas (Main)|
|1 serving||Sugar, 1 cup per cup of juice released|
|2 cups||High grade flour|
|1 Tbsp||Sunflower oil|
|¼ tsp||Baking soda|
|¼ tsp||Water, (lukewarm)|
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- To make the jelly, trim the stalk ends off the feijoas and chop roughly. Put in a preserving pan or large saucepan, add enough water to just cover.
- Bring to a boil then reduce to a simmer and cook until the fruit is very soft and pulpy, approximately 45 minutes.
- Spoon into a jelly bag (look for one that comes with a stand) and leave to drip over a clean pan for 2 hours.
- Measure the juice, then return it to the pan. Add 1 cup of white sugar per cup of juice. Bring to a boil, stirring until the sugar has dissolved then boil briskly for 20 minutes.
- Carefully skim any scum off the surface. Test for setting by dropping a teaspoonful on to a saucer and leaving to cool. Pour into hot sterilised jars and cover tightly.
- To make the crumpets, grease the crumpet rings or plain cookie cutters. Mix the flour and salt together in a large bowl, make a well.
- Heat the milk, water, sugar, oil and yeast together until lukewarm then pour into the flour.
- Beat vigorously for 5 minutes until smooth and stretchy. Cover with plastic wrap and leave in a warm place for 1-2 hours.
- Dissolve the soda in the lukewarm water and stir into the batter, re-cover and let rise for 30 minutes.
- Grease a heavy frying pan. Heat over a medium heat. Place the rings on to the pan and ladle the batter to fill.
- Lower the heat and cook for 7-8 minutes then remove the rings, turn the crumpets and cook for 1 minute longer. Repeat with the remaining batter. Serve warm with butter and jelly.