Feijoa ConserveIngredients2 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 MethodStep 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. |
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. |