ALISON HOLST’S PINK FEIJOA JELLY

Slice up about a dozen ripe feijoas, skins and all. Add just enough water to cover. Boil ’til feijoas are soft, then shake through a sieve (do not squash). Add an equal amount of sugar (cup for cup). Boil quite fast, uncovered, window open! Add juice of 1 or 2 lemons or a good pinch of citric acid and lemon juice. Test on a teaspoon. If liquid gels when cold and the jelly wrinkles when you run your finger across it, it is ready to be put in jars. Good with crackers and cheese.

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