Feijoa Conserve

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.     
 

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.