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Feijoa Conserve

Feijoa Conserve

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Ingredients

2 cups scooped out Feijoa flesh,
½ cup lemon juice or lime juice
1 cup sugar
1 cup water
2 sterile jars/glass jelly dishes or moulds

Method

Step 1
Put the Feijoa flesh, lemon juice, sugar and water into a medium saucepan. Cover and bring to the boil. Turn to a low simmer for 10 minutes.

Step 2
Remove the lid, stir then turn up the heat to a rolling boil and simmer for 10 minutes.

​Step 3
Stir then simmer for a further 10 minutes Test the conserve to see if it will set; place a teaspoonful onto a plate and pop in the fridge. If it sets then it is ready to bottle.    

​Step 4
Pour into hot sterile jars or moulds. While still hot, cover with a cellophane preserving disc and secure with a rubber band. Allow it to cool completely or overnight.

Enjoy as an accompaniment to a strong flavoured cheese or as a topping for toast or fresh bread.     
 
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Ready in: 1 hour  |  Cooking time: 30 minutes 
Makes: about 2 x 300ml jars

​Photography: Vanessa Lewis
​Tip:  Cellophane preserving discs are available to buy at your local supermarket or home ware store.  You could always use waxed paper circles for convenience.
The ‘trick’ to get a prefect smooth seal is to have a saucer of water ready, then dip the cellophane into the water and smooth over the top of the jar, securing tightly with a rubber band.   
Fruit preserves will keep well this way if kept dry and cool for a year or more.

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact