|Feijoa jelly with muesli and yoghurt.|
Rather than scooping out the insides of the feijoas, I chopped them up, making use of more of the fruit, including the skins. This made it easier to remove the damaged parts.
Basically following Allyson Gofton's recipe, I put the feijoa pieces in a saucepan, covered the fruit with water, and brought it to a boil.
|Boiling feijoa pieces.|
I simmered it for 50 minutes before pouring the liquid out.
|Boiled feijoa pieces.|
You're supposed to strain it through a "jelly bag", but I didn't know what one was, so I just put several layers of muslin over a sieve. I also put a cake rack (balanced on a couple of drinking glasses) over the top to keep the larger pieces of fruit out. Other people have reported using a pillowcase with success.
|Draining feijoa liquid.|
Although I tried not to press on the pulp, the liquid that I collected was very cloudy, with a muddy colour that did not look appetising at all. I wondered if I needed to try harder to find a jelly bag after all.
|Grey, cloudy liquid.|
As I don't like to waste things, I decided to carry on and attempt to make a jelly anyway. I boiled the 500mL feijoa liquid with slightly less than two cups of sugar, and after clearing away some surface scum, I was amazed to see it turn clear and orange in colour.
|Liquid became orange and clear on heating.|
Cooking it for a bit longer made it almost red. A similar colour change happens when you make quince paste too, and apparently that is because cooking destroys the tannins in the fruit, releasing the coloured anthocyanin pigments.
|Bottled feijoa jelly.|
The liquid set surprisingly firmly on cooling, so the jelly did not spread easily like jam. Because I included the skins, it had a slight bitterness to its floral flavour, as in marmalade. It took a bit more effort to make this, because of the draining step which wasn't needed for feijoa paste, but the end result was gorgeously smooth and clear. Sweet, delicious success!
|Homemade peanut butter and feijoa jelly on toast.|
This post is part of Our Growing Edge, a monthly blogging event aimed at inspiring us to try new things. This month, it is hosted by Maddie from Supper Lovin’.