This recipe was first published in Taste magazine.
Follow Taste on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Put feijoa flesh, lemon juice, sugar and water into a medium saucepan. Cover with lid and bring to boil. Turn to a low simmer and cook for 10 minutes.
2.Remove lid, stir, then turn up the heat to a rolling boil and cook for 10 minutes. Stir then simmer for a further 10 minutes.
3.To test for a set, place 1 tsp mixture on a plate and pop into the fridge for 2 minutes. If firm, the conserve is ready. If not, simmer for 5 more minutes then test again.
4.When ready, pour into two hot, sterile jars or glass jelly moulds (see recipe tip). While still hot, cover with a cellophane preserving disc and secure with a rubber band (see recipe tip). Allow to cool completely then store in pantry. Keep in the fridge once opened.
Note
- Makes 2 x 300ml jars. – To sterilise, heat clean jars in oven at 160°C for 15 minutes. – Cellophane preserving discs are available at supermarkets or homeware stores, or use waxed paper circles. The trick to getting a smooth seal is to dip cellophane into a saucer of water and smooth it over top of jar before securing tightly with a rubber band. Kept dry and cool, fruit preserves will keep well for a year or more.
