Availability and product information
Feijoas have a very short season, usually May. They are low in natural acid... citric acid must be added to the preserving liquid for effective preservation.
Feijoas are small and irregular in shape, green in colour with a small, hard-blossom type flower at one end. When ripe they are soft to touch and have a very unusual perfumed musky aroma. Their flesh has a pear-like texture, with sharp gooseberry flavour overtones.
To each litre of selected liquid, add 5g citric acid or 4 tablespoons of lemon juice.
|Light syrup (approx 3 1/2 cups)||1 cup sugar & 3 cups water|
|Medium syrup (approx 2 1/2 cups)||1 cup sugar & 2 cups water|
|Heavy syrup (approx 1 3/4 cups)||1 cup sugar & 1 cup water|
Peel feijoas and slice or cube. Fill bottles, shaking or bumping on the palm of hand to pack firmly and evenly, leaving a 12mm headspace from top rim of the bottles. Fill brimful with syrup or selected liquid (after adding citric acid) using packing stick to remove air pockets.
Place rubber ring on jar, lid and clip.
Process in your Fowlers Vacola Preserver, according to preserver type.