Feijoa Conserve
Makes about 6 cups.
Ingredients
1.5 kg/3 lb feijoas
1 litre/2 pints/4 cups water
1.5 kg/3 lb/6 cups sugar
juice of 1 lemon, strained
Directions
Wash feijoas and trim off stem and blossom ends. Do not peel the fruit, but cut into halves. Put into a heavy preserving pan with the water, bring to the boil and simmer until skins are tender, about 1 hour. Add sugar and lemon juice, stir until sugar dissolves and boil steadily for 20-30 minutes, stirring now and then until jam sets when tested on a cold saucer. Heat clean dry jars in the oven while jam is cooking. Bottle and either seal while hot or leave to become completely cold before covering.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)