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.
- 2 cups of feijoa pulp
- 2 cups of water
- 2 cups of sugar
- 2 teaspoons of lemon juice
- 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.