FEIJOA AND PINEAPPLE JAM

1 kg feijoas
750 g fresh pineapple
2 1/2 cups sugar
1 sweet orange
2 cups water

Peel and chop feijoas. Do the same with pineapple ( similar-sized pieces). Peel the rind from the orange thinly and shred finely. Peel and discard orange pith. Chop orange flesh roughly and add to the rest of the fruit. Place the chopped fruit, shredded peel and water into a large heavy saucepan and boil for about 30 minutes or until pineapple is soft. Remove from heat and cool. Allow 3/4 cup sugar to each 1 cup of pulp. Return pulp and sugar to the pan, stir to dissolve sugar and bring to a brisk boil for 30 minutes or until jams sets. Pour in to hot, clean, dry jars and seal when cold. akes about 6 cups of jam.

feijoa and pineapple jam

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