Feijoa Jelly Recipes

Steps:

• Place the finely diced feijoa into a 6 quart stock pot. Add the vinegar, butter and pectin and stir to combine.
• Bring the mixture to a full rolling boil on high heat, stirring constantly. Stir in the sugar quickly, return to a full rolling boil and boil for 1 minute, stirring constantly.
• Skim foam off the top if necessary (you shouldn't need to if using the butter in the recipe) and quickly ladle the hot jelly into prepared hot jars leaving 1/8 inch headspace. Adjust two-piece caps.
• Process 5 minutes in a boiling-water canner (adjust for altitude).

Steps:

• Chop feijoa's finely.
• Put in pan with sugar.
• Bring to boil.
• Add jelly and cook until disolved.
• Chill the jelly mixture until starting to set.
• In seperate bowl whip the milk and salt until doubled in bulk and stiff.
• Fold in the feijoa jelly mixture that should be half set.
• Pile into a serving dish and chill until set.

Steps:

• Place feijoas, water, lemon juice and zest in a large stainless steel pot and bring to a boil over medium heat, and cook until fruit is soft, around 15 minutes.
• Add warmed sugar and stir until it dissolves.
• Bring jam to a rapid boil and boil without stirring until the mixture reaches the setting point, around 20 minutes.
• Pour jam into hot sterilized jars, seal and process.