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Ingredients
- 4 lemons
- 2 oranges
- 1 litre water
- 1 kg feijoas
- 1.5 kg sugar
Method
Peel lemons and oranges being careful to discard pith. Shred peel and place in a saucepan with water and sugar. Bring to the boil, stirring to dissolve sugar. Add feijoas and cook for around 30 minutes or until thick.
Pour into sterilised jars and seal when cold.
Disclaimer:
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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In further reading, I wouldn’t use feijoa skins.
Please could you tell me if you peel the feijoas and also if you use the pulp from the citrus.
I made this recently. Yes, use orange and lemon pulp. It doesn’t taste very much of feijoa. I looked up another recipe and that used the skins. So next time I will add skins. I agree, recipe is vague. It is very tasty without the feijoa skins.
Do you only use the rind (minus the pith) from the citrus fruit or rind plus flesh of the fruit ? Thanks
Use rind and flesh