Feijoa Jelly
9This may be a feijoa jelly recipe but it is the same for any fruit. Boil vigorously for approximately 10 minutes stirring occasionally.
Feijoa Flower Jelly Sugarplumconfecrionary Gelee Fleurs Recette
6Cover the feijoa pieces with water the actual measure of water is dependent on the amount of feijoa in your pot.
Feijoa jelly. At this point take a minute and enjoy the delicious aroma. You can eat them fresh like you would a kiwi fruit you can cook them into jellies and jams quick breads and muffins or substitute feijoa. Organic Feijoa Organic Raw Sugar 338 pectin 018.
My addition to the recipe was the butter which will make skimming the foam unnecessary but dont add more than 12 teaspoon as this could raise the ph of the recipe too much and make it unsafe for canning. Cut feijoas half and then place in a preserving pan and barely cover with water. It is also fantastic on toast.
After boiling for a couple of hours the fruit will be extremely soft. It is a great base for salad dressings and meat rubs. 20To make feijoa jelly really couldnt be any more straightforward.
The juice is a greyish green colour - do not worry. Add a knob of butter to reduce froth. Add the sugar all at once and stir until dissolved.
Put in a preserving pan and add enough water to just cover. Rather than scooping out the insides of the feijoas I chopped them up making use of more of the fruit including the skins. It is also fantastic on toastIngredients.
Bring to a boil then reduce to a simmer and. Organic Feijoa Organic Raw Sugar 338 pectin 018. Strain through a jelly bag and allow juices to drain do not squeeze the bag.
Put in a preserving pan or large saucepan add enough water to just cover. 3 cups white sugar. Do not squeeze the bag.
Allow the liquid to drip overnight in the fridge if possible. 4Strain through a jelly bag or very fine muslinlinen overnight. 28Feijoas taste like a cross between a pineapple and strawberry and they have a ripe pear-like textured pulp with a jelly-like centre.
Get a great pile of washed feijoas and cover with water in a large pot. Roughly chop your feijoas and place in a large pot with just enough water to cover the feijoas. 4With lots more feijoas to use up some rotting in places I decided to try making feijoa jelly instead.
Add one cup of sugar to every cup of juice collected. Bring slowly to the boil over then reduce heat and simmer for further 50-60 minutes or until the pulp is soft. Drain liquid through a fine sieve or through a colander lined with scalded muslin into a bowl.
28To make juice trim stalks off feijoa and chop fruit roughly. Bring sugar and juice to the boil. Feijoa jelly with muesli and yoghurt.
4 kg of feijoas roughly chopped do not worry about skinning them as the skin has the pectin to set the the jelly 6 cups of water. It is a great base for salad dressings and meat rubs. Pour the stewed fruit into a muslin bag suspended over a clean bowl and drain for several hours.
18To make the jelly trim the stalk ends off the feijoas and chop roughly. 27To make the jelly measure 2 cups feijoa juice 2 cups apple juice and lemon juice if using into a deep pan and bring to a roiling boil over high heat. Bring to the boil and simmer until the feijoas are completely pulpy approx 30 minutes.
Spoon into a jelly bag and drain for at least 2 hours or overnight. Bring to the boil and simmer until soft and pulpy approximately 45 minutes. This jelly is a superb condiment for cheese and crackers.
This jelly is a superb condiment for cheese and crackers. This is a fun and different jelly to make. Continue to cook over highest heat testing the gel point frequently but do not stir.
Bring to the boil and then simmer until very soft and all juices have been extracted. Strain the contents of the pot twice - first through a kitchen seive then again through muslin.
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