This recipe was first published in Taste magazine.
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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
- 15 mins preparation
- 25 mins cooking
- Makes 600 millilitre
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Ingredients
- 2 cup fresh feijoa flesh
- 1/2 cup lemon juice
- 1 cup sugar
- 1 cup water
Method
- 1Put 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.
- 2Remove lid, stir, then turn up the heat to a rolling boil and cook for 10 minutes. Stir then simmer for a further 10 minutes.
- 3To 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.
- 4When 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.
Notes
- 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.
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