* 1.5 kilos of Feijoa’s (just the flesh)
* 700gs of Sugar
* 1 lemon
This makes 4 x 300g jars worth.
fig jam, pop X number of kilos of fruit in a heavy based pan and add half the amount of kilos of sugar to fruit, plus the rind of one lemon and boiled until thick. You test the thickness of jam by popping a little on a plate and running your finger through it. If it stays separated where your finger ran then it’s ready.
The recipes I read for feijoa jam said to peel and slice them. This sounded like an awful lot of hard work to me so I did what I do when I eat them raw: chopped them in half and scooped out the flesh with a teaspoon. Stir it occasionally, mine took about an hour.