Great with scones and cream for a different taste.
Makes two standard jars.
- 1 kg feijoa peeled sliced
- 2/3 cup water
- 1 kg sugar
- 1 lemon grated and juiced
Method:
Bring water and feijoa to the boil in a pan, and cook rapidly until the fruit is tender.
Add lemon juice, rind and sugar, and stir until the sugar has dissolved.
Boil rapidly until the jam will set when a small amount on a teaspoon is placed in a small amount of cold water (start testing after about 10 minutes of cooking time).
Bottle in sterilised jars when the mixture is cold.