Feijoa Jelly

Almost cover feijoas with water in a large pot. Simmer until fruit is soft. (about 10 minutes).
Drain off and reserve the liquid. Mash the fruit.
Strain fruit through muslin, dripping over a bowl overnight.
Measure the reserved liquid added to the liquid strained overnight.
Allow 3/4 cup of sugar for each cup of liquid.
Bring liquid to the boil, add sugar and the juice of 2 lemons.
Stir until sugar is dissolved.
Simmer until jelly forms on a cold plate.
Cool slightly. Pour into hot sterilized jars and seal.

Sent in by Janene Joll from Rotorua

Feijoa Jelly Comments

I recently had about 500mls of liquid left after bottling some feijoas - thought rather than waste it I would try to make jelly, added a bit more sugar and half a sachet of Hansells setting agent, then reduced until setting was achieved, ended up with a small jar of light pink jelly. Put it up in the cupboard to stop me opening it. Looks very nice, really easy.

Kevin Wratt
Hi Kevin, yum that sounds great - thanks for sharing! - Gemma (Tui Team)

gemma
I'm new to feijoas - so this may sound like a very silly question....but do you keep the skin on when simmering? Or do I need to remove the flesh(like eating fresh) and only simmer that part ?

Connie Magee
We have lots feijoe just waste dont know how to made used cake

Julia Ho
Hi Julia, we have a feijoa cake recipe here if you were after one? http://www.tuigarden.co.nz/recipe/feijoa-and-coconut-cake ^Tui Team

jenna
You do not need to peel the feijoas for the jelly. The skins are strained out after cooking.

Janene
Thanks for your tip Janene. Let the feijoa jelly begin! ^Tui Team

jenna
There is definitely no need to remove the skins when making feijoa jelly. Just remove that hard wee core thing at the end. The whole point of jelly making is to utilise the entire fruit, skin and all.

Stephanie
Hi Stephanie, thanks for sharing this tip. Great to know you can use all of the feijoa when making jelly. Happy gardening and cooking, ^Tui Team

jenna