Feijoa and Vanilla Jelly Recipe

Feijoa and vanilla jelly. Picture / Babiche Martens.

Makes approximately 1 litre

• 1 kg feijoas
• 2 tsp lemon rind
• 1 Tbs lemon juice
• 2 tsp vanilla extract
• 1 bay leaf
• Water
• Caster sugar

1. Chop the feijoas and put into a large saucepan with the lemon rind, juice, vanilla and bay leaf.

2. Cover with water then bring to a boil and cook for about 30 minutes or until the fruit is very soft.

3. Pour into either a jelly bag or use a double layer of muslin suspended over a bowl. Leave the juice to drip through - don't be tempted to squeeze the bag or the jelly will be cloudy. Allow 3/4 to 1 hour for this.

4. Measure the juice and place in a saucepan along with 1 cup of sugar per cup of juice.

5. Bring to a boil then cook rapidly for 15 minutes. Skim any froth from the top before pouring into warm, sterilised jars. Seal while hot.

Share this:

Viva Favourites

New Zealand Herald

New Zealand Herald

Subscribe to E-Newsletter