From the book A Good Harvest - Recipes from the Gardens of Rural Women New Zealand. Published by Random House.
As the feijoa season is short I make the juice and freeze it so I can keep a supply all year round. With a delicate flavour and colour, this jelly is just delicious.
- 1.5kg feijoas
To make juice, trim stalks off feijoa and chop fruit roughly. Put in a preserving pan and add enough water to just cover. Bring to the boil and simmer until soft and pulpy, approximately 45 minutes. Spoon into a jelly bag and drain for at least 2 hours or overnight. Measure juice and add 1 cup of sugar per cup of juice. Boil for 20 minutes or until thick and a lovely pink colour.