Remove any blemishes from the feijoas but leave the skins on - they add superb flavour and a dash of colour, too.
Ingredients
| 1 kg | Feijoa, use ripe feijoas (Main) |
| 2 | Lemons, juiced |
| ½ cup | Water |
| 1 kg | Jam-setting sugar |
Directions
- Top and tail feijoas. Leave skins on. Coarsely chop in food processor.
- Place in saucepan with lemon juice and water. Bring to boil.
- Stir in sugar until dissolved. Simmer for four minutes.
- Discard any foam from top. Pour into hot, sterilised jars and seal.