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Preserved Feijoas

Preserved Feijoas

Feijoas are a good source of natural folic acid, with one fruit providing more than 20 per cent of an adult’s daily needs.

Preserved Feijoas

Makes 2 x 1L jars

 

1 1/2 cups caster sugar

80g piece fresh ginger

20 feijoas (approx.)

2 tbsp dried juniper berries

 

Preheat oven to 100°C. Place 2 tall 1L preserving jars (with seals and bands) into the oven for 30 minutes to warm and sterilise.

In a large saucepan, bring 4 cups water and sugar to the boil.

Peel ginger and slice thinly with a sharp knife or mandolin. Top and tail feijoas and peel as lightly as possible. Place into hot syrup with ginger pieces and juniper berries. Once all fruit is added, bring to the boil for 1 minute.

Using a slotted spoon, transfer fruit to the sterilised jars with slices of ginger and juniper berries. Pour in enough syrup to cover fruit and almost spill over top of jars. Place inner-seal lids on top and tightly screw on seal bands immediately.

The seal is complete once the inner seal is down and jars can be turned upside down without any syrup coming out. A water bath can help to remove excess air and create a vacuum in the glass jars. Once this happens the sealing bands can be removed.

Store in a cool, dry place away from sunlight

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