Facing the Feijoa Glut

Its that time of the year again when the feijoa trees suddenly burst forth with their mighty harvest of delicious fruit.  We are lucky enough to have about 6 established trees in our yard that have joined into one massive hedge of fruit bearing magnificence.
So far I am managing to keep up with the harvest, with only a few going to the birds or the slugs.  Bottling jam and chutney and I'll soon be bottling some stewed feijoas as well.  Our goal is to fill half a shelf (or more) in our pantry with preserved feijoa,  so we are building our stocks of jars and hoping our stamina won't run out!

 Chutney on the left, Jam on the right 

Recipe for Feijoa Jam

4 cups Feijoa (flesh scooped from the skin)

3 cups Sugar

1/2 t Citric Acid (can omit)

3 small - medium jars

Place Feijoa and Sugar in a large pot and bring to the boil

At the same time put your jars in a large pot and cover with boiling water

Sit your lids in some boiling water to cover

Boil everything for 15 minutes

Add citric acid to jam

Test the jam for readiness by placing a spoonful on a plate, cool and then run your finger through to create channel in jam, if the channel doesn't close together your jam is ready to jar!

Drain jars and place on tray

Fill jars to over flowing and then carefully lid

When lids are on tightly, wipe jars clean 

and you are good to go!

And The Farmer has collected some Quince from The Bay property, looking forward to making some jelly from it, will be the first time I've cooked with Quice but looking forward to it!

We are also planning on making some Feijoa Wine and are just gathering the tools and ingrediants at the moment, should be an interesting wee experiment!