Feijoa Jelly

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READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the finely diced feijoa into a 6 quart stock pot. Add the vinegar, butter and pectin and stir to combine.
  • Bring the mixture to a full rolling boil on high heat, stirring constantly. Stir in the sugar quickly, return to a full rolling boil and boil for 1 minute, stirring constantly.
  • Skim foam off the top if necessary (you shouldn't need to if using the butter in the recipe) and quickly ladle the hot jelly into prepared hot jars leaving 1/8 inch headspace. Adjust two-piece caps.
  • Process 5 minutes in a boiling-water canner (adjust for altitude).
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