Makes approx.8 x No 14 Bottles
Ingredients
2 kg Ripe feijoas washed roughly chopped
1.5 kg Demerara sugar (or granulated sugar)
180mL lemon juice
5 cm piece fresh ginger, grated
50g Jamsetta
Wash bottles thoroughly & sterilise in a slow oven
Method
Wash feijoas. Cut into quarters.
Place in your Fowlers Vacola Preserving Pan with 400g of sugar. Cook over a medium heat until soft.
Stir in lemon juice.
Warm the remaining sugar and add to the Jamsetta . Add to the jam and stir until dissolved. Bring to the boil for 10-15 minutes. Skim scum from the surface if necessary.
Test for set. Allow jam to stand for 5 minutes before pouring into sterilised jars.
Seal immediately with Kleerview Covers or Fowlers Preserving Wax.