Full Recipe

Guava, Feijoa, Apple Jelly


A few times over the years I’ve made jams, jellys, sauces and chutneys.
This year for some unknown reason, in the last few weeks, Mike and I decided to make jellys and chutneys using seasonal fruits, some from picked from our own trees and others from Arek at Garden for the people.I’ve checked with him and all these are still available this Easter weekend.

Sorry quantities aren’t precise as we estimated as we went.

Large bowl or 1⁄2 bucket of fresh cherry guavas (the little round red ones)
5-6 Large feijoas – topped and cut into chunks
3 apples, cored and chopped into chunks
2 lemons, sliced.
Jam sugar (for quantity see comments below)

1. Place the guavas, chopped feijoas, apples and lemon slices in a large pot and fill with enough cold water to nearly cover all the fruits.
2. Bring to the boil and boil for 30 minutes.
3. Tip or spoon all the cooked fruits into a cotton jam bag. Pour the remaining liquid into another big bowl, pot or jug and keep aside till ready to cook again.
4. Tie the bag and suspend it over an empty bowl or pot so any extra liquid can drip out. Leave it like this for at least 24 hours and add this liquid to the rest. Don’t squeeze it as this makes finished result cloudy. Then it is ready to cook!
5. Once cooked and a little cool, measure how many cups of liquid you now have. I don’t like jelly that’s too sweet so for every cup of liquid I allowed ¾ cup of sugar. If you like jellys a little bit sweeter, anything up to one cup of sugar for each cup of liquid is fine.
6. Now boil the liquid and sugar, skim off any foam as you go, until sets. To test if set, use a teaspoon full, pour onto a plate to let it cool and draw your finger through it. It’s ready when the liquid doesn’t quickly come back together. Judging this is the trickiest part!
7. Once you decide it is ready, cool a little and then pour into sterilized jars. Cool then seal.

This is now our breakfast favourite on toast or a croissant and we’ll have it on Hot Cross Buns this weekend too!