Feijoa conserve

This conserve recipe is a must-try for any feijoa fiend. Serve alongside your favourite soft cheese and gourmet crackers or gift a jar to loved ones

By Tracey Sunderland
  • 15 mins preparation
  • 25 mins cooking
  • Makes 600 millilitre
  • Print
This recipe was first published in Taste magazine.
Follow Taste on Facebook, Instagram and sign up to their e-newsletter.


  • 2 cup fresh feijoa flesh
  • 1/2 cup lemon juice
  • 1 cup sugar
  • 1 cup water


  • 1
    Put feijoa flesh, lemon juice, sugar and water into a medium saucepan. Cover with lid and bring to boil. Turn to a low simmer and cook for 10 minutes.
  • 2
    Remove lid, stir, then turn up the heat to a rolling boil and cook for 10 minutes. Stir then simmer for a further 10 minutes.
  • 3
    To test for a set, place 1 tsp mixture on a plate and pop into the fridge for 2 minutes. If firm, the conserve is ready. If not, simmer for 5 more minutes then test again.
  • 4
    When ready, pour into two hot, sterile jars or glass jelly moulds (see recipe tip). While still hot, cover with a cellophane preserving disc and secure with a rubber band (see recipe tip). Allow to cool completely then store in pantry. Keep in the fridge once opened.


  • Makes 2 x 300ml jars. - To sterilise, heat clean jars in oven at 160°C for 15 minutes. - Cellophane preserving discs are available at supermarkets or homeware stores, or use waxed paper circles. The trick to getting a smooth seal is to dip cellophane into a saucer of water and smooth it over top of jar before securing tightly with a rubber band. Kept dry and cool, fruit preserves will keep well for a year or more.

read more from