This recipe comes from Jane Meder’s New Zealand Home & Country Style Cookery (Moa Beckett, 1992) which I found while foraging through a relative’s cookbook collection. It can easily be doubled or tripled depending on your feijoa supplies, but keep to the relative quantities given here.
It is suggested for use as a cordial but I would be tempted to pour it over pancakes, dessert cakes or even to whip up some new kind of flavoursome fruit cocktail.
FEIJOA SYRUP
Ingredients
- 2 cups of feijoa pulp
- 2 cups of water
- 2 cups of sugar
- 2 teaspoons of lemon juice
Method
- To pulp the feijoas, peel them, cut up roughly and gradually bring them to the boil, stirring to prevent sticking. Put the fruit through a sieve or mouli.
- Combine the pulp with the sugar, water and lemon juice in the above proportions. Heat until simmering, stirring to prevent sticking.
- Pour into hot, sterilised preserving jars or bottles and seal. Turn the bottles upside down for 5 minutes after sealing.
Dilute the syrup with water to taste before drinking.
FEIJOA FEIJOA 
I am in Cape Town SAwould like know can you make ferjoa wine
how many feijoa do you use to make the pulp
Margaret, it will vary on the size of the fruit and how you cut them. I don’t have enough to make jam as they are $1.65 to $2.50 each here in Brisbane, so I am not sure. Maybe someone with a tree full of them can give a better estimate.
How long do you think this will last in the sterilised jars?
The standard time for a fruit syrup seems to be 6-12 months… nothing fejioa lasts that long in our house though.
Thank you Juliana, I will give it a go then. Your right though about anything feijoa not lasting long!! I have a 20 litre bucket full of them and could fill two more today I reckon so i’ll be feijoa cooking for a few days.