Feijoa season is in full swing again and my tree is absolutely laden. I am picking up a bucketful of feijoas every day so am looking for as many things to make with feijoas as possible. Although I’ve made feijoa jam, feijoa chutney, feijoa paste, and feijoa kasundi before, I’ve never tried making feijoa jelly. Unfortunately in my excitement of being able to use up lots of fruit, I forgot my own previous advice making jelly – don’t be tempted to make a large batch! It is better made in small batches but I did manage to get this to work successfully – it just took longer than expected.
6kg feijoas
A large piece of ginger (approx 10cm), sliced
Zest of a lemon (I used some dried peel)
1 cup sugar per cup of juice
Peel the feijoas and chop roughly into a large pot. Add the ginger and lemon zest. Fill pot with water to about 1cm above the feijoas.
Bring to a simmer for 30-40 minutes or until the feijoas are completely soft.
Pour the feijoas and juice through a jelly bag (or just use cheesecloth and tie it up) with a large pot or bowl underneath. Let the juice drip slowly through overnight. Don’t be tempted to squeeze the bag as this will cause the jelly to be cloudy.
Measure the juice into your preserving pan. For each cup of juice add 1 cup of sugar. Slowly bring to a simmer, then boil gently for an hour or so. Remove the scum from the top as it boils.
The jelly is ready when a little dropped on a saucer and forms a gel that you can push with your finger. Mine took another 15-20 minutes to get to this stage. I also noted that the boiling changed too when it got to the right stage.
Pour into sterilised jars and seal.
Mine made 15 jars of various sizes.
Feijoa jelly is great with a cheese board, or served with a roast.
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- Peel and chop feijoas
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- Put in pan with water, ginger and lemon zest
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- Boil until soft
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- Pour through a jelly bag
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- Leave to drip overnight
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- Measure juice
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- Put into preserving pan with equal amounts of sugar
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- Bring to the boil
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- Remove scum from the surface
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- When the jelly is ready, ladle into sterilised jars
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- Lots of jars to share
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- Clear feijoa jelly
If you want to sensibly make small batches, here are the original quantities and times:
2kg feijoas
6 slices ginger
Zest of half a lemon
1 cup sugar per cup of juice
Peel the feijoas and chop roughly into a large pot. Add the ginger and lemon zest. Fill pot with water to about 1cm above the feijoas.
Bring to a simmer for 10-12 minutes or until the feijoas are completely soft.
Pour the feijoas and juice through a jelly bag (or just use cheesecloth and tie it up) with a large pot or bowl underneath. Let the juice drip slowly through overnight. Don’t be tempted to squeeze the bag as this will cause the jelly to be cloudy.
Measure the juice into your preserving pan. For each cup of juice add 1 cup of sugar. Slowly bring to a simmer, then boil gently for 15 minutes. Remove the scum from the top as it boils.
The jelly is ready when a little dropped on a saucer and forms a gel that you can push with your finger.
Pour into sterilised jars and seal.
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