Wednesday, 18 May 2011

How to make Jelly preserves...

I have not made a jelly preserve for years - so it was with more than a little trepidation that I made this Feijoa Jelly.

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

4kg feijoas

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!
6. Measure the juice and return to a clean saucepan and add 3/4 cup sugar for every one cup of juice. Stir slowly over a medium heat until the sugar has all dissolved.
7. Bring to the boil, and boil rapidly (a rolling boil)  and skim any scum off as it appears.
8. Boil at a rolling boil for 10 minutes.
9. Test for setting by dropping a drop of mixture onto a cold plate - a skin should form.
10. Allow the bubbles to subside, skim off any remaining scum and bottle in hot sterilised jars.
11. Seal and label.
(This method of preserving can be used with most fruits if you want a clear preserve in comparison to a chunkier jam.)
Feijoa Lemon Glaze Muffins

3 cups plain flour
1 cup sugar
1 tablespoon baking powder
100g butter
4 eggs
1 tablespoon finely grated lemon rind
1 cup freshly squeezed, strained lemon juice
2 cups feijoa flesh, roughly chopped

Lemon Glaze

1 tablespoon finely grated lemon zest
4 tablespoons caster sugar
2 tablespoon lemon juice
Caster sugar for sprinkling


1. Preheat oven to 200°C. Grease a 12 cup muffin tin

2. Melt the butter; beat in the eggs, rind and juice. Add the feijoa flesh.

3. Sift the flour, sugar and baking powder in another bowl.

4. Combine the wet ingredients with the dry and mix to just combine. Do not over mix.

5. Spoon mixture into the muffin tin.

6. Bake at 200°C for 20-25 minutes. Cool in the pan for two minutes, then turn on to a wire rack.

7. Glaze: Mix rind and sugar in a small bowl. Just before using the glaze, stir in the lemon juice. Sprinkle with additional caster sugar.

(These have been a huge lunchbox hit...)


  1. Yum Lucy!!!!! You might have to start compiling a recipe book, my dear!!

    BTW, I have spoken to my beloved about buying that house in your street. He has always wanted to live in Radelaide, and is just trying to estimate his commute to work....harrumph.

    Love your work, babe!! xxxxx

  2. You could sell both of those items and make a nice little profit, i'm sure.


  3. mmm, sounds good, I have never made a preserve, would very much like to though! Perhaps, I can give this a shot

  4. Vivian S.May 24, 2011

    Don't know if you've tried this recipe, let me know whether you like it.

    Feijoa Crumble - Serves 4


    10 -14 medium size feijoas
    2 tablespoons brown sugar
    1/2 cup water
    100 g butter
    1 cup flour (white, wholemeal or 1/2 cup of each)
    1 teaspoon baking powder


    Prep Time: 10 mins

    Total Time: 55 mins

    1 Pre heat oven to 160'C.
    2 Peel & slice fejoas into an ovenproof dish.
    3 Add the brown sugar and water and stir to combine.
    4 Combine the butter,flour and baking powder.
    5 Mix until like fine breadcrumbs. (use a food processor if liked).
    6 Sprinkle topping on fruit and bake for 45-60 minutes, until the fruit is stewed and the topping crisp.
    7 Serve hot or warm with custard and/or cream.

  5. Vivian S.May 24, 2011

    Don't know if you'd like to try this recipe as well.

    Feijoa Chutney recipe taken from the book called "A New Zealand Country Harvest Cookbook" by Gilian Painter.


    1.5 kg feijoas
    1 kg onions
    1/2 cup crystallised ginger
    2 cups sultanans
    2 cups brown sugar
    1 teaspoon ground cloves
    3 teaspoons curry powder
    2 tablespoons salt
    1 litre malt vinegar


    1. Peel and chop the feijoas and onions and slice the ginger finely.

    2. Combine all ingredients in a large pan and bring to the boil, stirring. Simmer until thick, then pour into jars. Seal when cold.


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