| Autumn is the time for Feijoas. When they are ripe they fall to the ground. Many people do not identify these small green fruits lying on the ground and do not realize they are edible, with pleasant tasting flesh. They contain an excellent source of Vitamin C and good source of fibre and niacin. Feijoas make great jam. | |
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| Ingredients 1 Kg feijoas, peeled and sliced 125 mls water Juice and grated rind of one lemon 1 kg white sugar. Method Warm the sugar in the oven. Place feijoas in a large, wide saucepan and add water, lemon juice, and rind. Bring the mixture to the boil fairly slowly. Cook until fruit is soft. This takes about fifteen minutes. Add warmed sugar and stir until it dissolves. Bring jam to a rapid boil and boil without stirring until the mixture reaches the setting point about about 20 minutes (Check setting point by placing a little of the jam in a saucer and allow to cool). Pour jam into warmed, sterlized jars, cool and seal. Makes about five average sized jars. |
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| Origin and History Feijoa is native of Brazil, Uruguay and other parts of South America. Now cultivated in Australia and New Zealand. Feijoa was named after a Botanist, Don da Silva Feijoa. |
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| Other Recipes | Wine Trifle | Lemonade Scones | Zucchini and Parmesan Cheese | | Corn and Carrot Soup | Roast Potatoes | |