I found this recipe in the archives of the New Zealand Listener website, which hides a treasure trove of distinctively New Zealand flavours. This jam is created by popular food writer Lois Daish, but the page has other great suggestions to use up many other fruits of autum. Of course I am in the mood for feijoa and feijoa only. That’s just the way it is this time of year round here.
- 500g under-ripe feijoas, weighed after peeling
- 1⁄2 cup water
- 500g sugar
- Roughly slice the feijoas. Put in a pot with the water and simmer until very tender.
- Mash with a potato masher, then add the sugar and bring slowly to the boil.
- Boil hard for a few minutes until the last few drops dripped from a metal spoon start to set.
- Pour into 3 small sterilised jars.