The best way to peel a feijoa is to use a peeler not a knife, as there is less waste.
Makes 4 x 400g jars
Prep time 10 min
Cooking time 30 min
Skill easy
1kg ripe feijoas, peeled and sliced
⅔ cup water
800g sugar
Zest and juice of 1 lemon or lime
4x 400g jars and seals
Method
Firstly sterilise your jars and lids.
To make the jam, place the prepared feijoas into a deep-sided, heavy-based pot. Add the water and cook until soft and pulpy.
Add the sugar and lemon zest and juice.
Stir to combine.
Bring to the boil, removing any scum that sits on the surface of the jam.
Boil vigorously for at least 10-15 minutes. Check the setting point by adding a spoon of jam on to a chilled plate. Run your finger through the jam and if it stays separated then it is ready, if not continue cooking until this stage occurs.
When ready, remove from the heat, cool slightly. Depending on your preference you can bottle the jam chunky or you could use a masher to make the jam a little smoother.
Pour into warm sterilsed jars, seal, label and enjoy.
