Feijoa Jelly

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Recipe Image



  • feijoas
  • sugar


Cut feijoas half and then place in a preserving pan and barely cover with water. Bring to the boil and then simmer until very soft and all juices have been extracted. Strain through a jelly bag and allow juices to drain – do not squeeze the bag. Measure the amount of juice and then return to the preserving pan and bring to the boil, boiling rapidly for 5 minutes. Add 1 cup of sugar per cup of juice and stir until sugar is dissolved. Boil rapidly and test a little in a saucer to see if it sets. Pour into sterilised jars and cover.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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One thought on “Feijoa Jelly

  1. Feijoa jelly is exsquisite. It has good setting quality, and the taste is magic. The small fruits seem to make the best tasting and setting jelly.