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Recipe: Feijoa Jelly for Georgee

Preserving - Jams, Jellies
Feijoa Jelly
Serves: Makes 4 X 350Ml Jars

1.5 kg feijoas
water to cover - about 4 cups
sugar

Wash the feijoas and chop roughly. Place the fruit into a large preserving pan and cover with water. Bring slowly to the boil and then simmer for 45-50 minutes or until the fruit is soft and pulpy. Carefully transfer the hot fruit mixture to a jelly bag and allow the mixture to drain for 1-2 hours. Do not squeeze the fruit pulp. Measure the juice and return to a clean saucepan and add 3/4 cup sugar for every one cup of juice. Stir slowly over a moderate heat until the sugar has dissolved. Bring to the boil and boil rapidly until a setting test is given. Skim off any scum as it rises. Allow the bubbles to subside, skim off any remaining scum and bottle into hot sterilised jars. Seal and label.
MsgID: 0065246
Shared by: Gladys/PR
In reply to: ISO: Feijoa Relish
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: Feijoa Relish
  Georgee - New Zealand
2 Recipe: Feijoa Jelly for Georgee
  Gladys/PR
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