I am so glad I did though - Lexie and I had a ball making it together, it turned out a perfect amber jelly and is quite delicious.
Feijoa Jelly Preserve
Water to cover – about 8 cups
White sugar - about 6 cups
1. Wash the feijoas and top and tail them. Chop in half length ways. Place the fruit into a large pan and just cover with cold water.
2. Bring slowly to the boil, and then simmer for an hour, so that the fruit is soft and pulpy. (It will turn a grey green sludgy colour and look gross - do not fret.)
3. Line a large sieve with a large piece of muslin and sit this on top of a large bowl. (I use a clean bucket.)
4. Transfer the hot fruit mixture to the sieve and allow the mixture to drain overnight. Do not squeeze the fruit pulp. Just let it drip through all by itself.
5. Discard the pulp. The juice will look a grey colour - do not worry! This colour changes as you heat it!
10. Allow the bubbles to subside, skim off any remaining scum and bottle in hot sterilised jars.