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.