Remove any blemishes from the feijoas but leave the skins on - they add superb flavour and a dash of colour, too.
|1 kg||Feijoa, use ripe feijoas (Main)|
|1 kg||Jam-setting sugar|
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- 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.