Being able to bring out a jar of this beautiful dark golden no waste feijoa jelly is always impressive. Serve alongside a cheese platter, spread on toast with butter, or with warm cheese scones, its sweet, tangy, and uniquely feijoa flavour is like nothing you can buy. The best part is that it makes use of the part of the feijoa that is usually thrown away - the skins.
This recipe is best made in the evening so it can strain overnight, then finished in the morning when it's ready to set into a beautiful jelly.
Ingredients
- Feijoa skins (from preserved or eaten feijoas)
- Water
- Jam setting sugar (with pectin)
Instructions
1) Extract the flavour
- Place clean feijoa skins into a pot and just cover with water.
- Bring to a gentle boil and simmer for around 40 minutes
- Remove from heat, cover, and let sit for a couple of hours to deepen the flavour.
2) Strain overnight
- Pour the mixture into a colander lined with muslin or cheese cloth, set over a bowl
- Leave to strain overnight. Do not press, as this keeps the jelly clear.
3) Make the jelly
- Measure the liquid the next day.
- For every 1 cup (250ml) of liquid, add 1 cup of jam setting sugar.
- Pour the liquid and sugar into a pot and bring to the boil. Boil rapidly for 5-10 minutes, stirring occasionally
4) Test the set (important tip)
- Before you start, place a small plate in the freezer.
- Spoon a little jelly onto a cold plate
- Wait 30 seconds
- Push it gently with your finger. If it wrinkles, it is ready. If not, keep boiling for another couple of minutes and test again
5) Jar it up
- Pour into clean, sterilised jars while still hot.
- Seal immediately.
Notes:
- Beautiful served on toast or alongside a cheese platter.
- The flavour is fragrant, slightly tangy, and uniquely feijoa.
- A perfect way to use what would otherwise be waste.
