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