Feijoas make delicious jams and jellies, they have a sweet aromatic scent, pair well with ginger.
2 kg feijoas (approx)
5 cm fresh ginger chopped (optional)
50 g Jamsetta
Chop feijoas (the finer they are, the quicker they will cook). Place in your Fowlers Vacola Preserving Pan with just enough water to cover, add ginger.
Bring to the boil and simmer until the feijoas are completely pulpy ( approx 30 minutes). At this point take a minute and enjoy the delicious aroma !
Drain liquid through a fine sieve or through a colander lined with scalded muslin into a bowl. Allow the liquid to drip overnight in the fridge if possible.
Add 1.25 L liquid to your Fowlers Preserving Pan with 1.25 kg sugar and 50g Jamsetta. Heat and stir until dissolved. Bring to the boil and boil rapidly for 5-10 minutes. Test for a set. Pour into sterilised # 14 bottles and seal immediately with Fowlers Kleerview Jam Covers.