GINGER FEIJOA JELLY

Makes about 4 cups of jelly

1 kg feijoas
1 large apple
1 lemon
50g fresh ginger
2 cups sugar

Wash feijoas and the other fruit. With the skin on roughly slice feijoas, apple and lemon. Grate ginger and in a large heavy saucepan place in fruit and ginger add water and boil for 1 hour or until soft. Drain through a jelly bag for several hours but do not squeeze the bag if a clear jelly is wanted.

Measure liquid and allow 3/4 cup sugar for each 1 cup of liquid. Return to pan add sugar and stir to dissolve. Bring to boil and boil briskly until jelly sets. Pour into small clean, hot, dry jars and seal when cold

ginger feijoa jelly

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