If you are lucky enough to have access to a good number of feijoas, here are some recipes that may prove useful 0 chutney, jam and jelly

Feijoa Chutney

1.5kg feijoa flesh, diced

375g onions, peeled and finely diced

500ml white vinegar

750g white sugar

1 teaspoon ground ginger

½ teaspoon ground cinnamon

1½ teaspoons salt

2 teaspoons cornflour, mixed to a paste with 1 ½ tablespoons extra white vinegar, optional

Method

Place all ingredients (except cornflour paste) in a large saucepan.

Bring to the boil, stirring, then reduce heat to medium low and cook for 1½ hours or until a chutney-like consistency is reached.  If you think the chutney needs thickening just a little, stir in the cornflour/vinegar paste and simmer 2 minutes more.

Pour into warm sterilised bottles and seal immediately.

——————————————————————————————————————-

Feijoa Jam

1kg feijoa flesh, diced

Juice 1 large lemon

¼ cup water

900g white sugar

Method

Place feijoas, lemon juice and water in a large saucepan and bring to the boil, stirring.   

Reduce heat and simmer for 20 minutes. Stir in the sugar and bring back to the boil, stirring constantly.

Boil over medium heat for approximately 25 minutes until setting point is reached. 

HINT – To check for set, place a teaspoonful of mixture on a cold saucer, place in fridge for a few minutes – if it sets on the saucer, then the jam has reached setting point.

——————————————————————————————————————–

Feijoa Jelly

1kg feijoas, washed (but not peeled) and chopped

4 cups water

Juice 1 small lemon

4 cups sugar

Place the feijoas, water and lemon juice in large saucepan (3 litre capacity) and bring to the boil.  Reduce heat and simmer until fruit is soft.  Pour the mixture into a colander that has been placed over a large bowl or pot.  Leave to stand for 20 minutes at least.  Pour the resulting liquid through a sieve that has been lined with one layer of muslin or similar.

Place this final liquid into a saucepan and add the sugar.  Bring back to the boil, stirring constantly, then reduce heat to medium and cook until setting point is reached. To check for set, place a teaspoonful of mixture on a cold saucer, place in fridge for a few minutes – if it sets on the saucer, then the jelly has reached setting point.