Feijoa and vanilla jelly

I love the flavour of feijoas, and they are in season for a short time, so making this jelly is a great way to make the most of your backyard bounty.

Ingredients

1 kg	Feijoa (Main)
2 tsp	Lemon rind
1 Tbsp	Lemon juice
2 tsp	Vanilla extract
1	Bay leaf
1 serving	Water
1 cup	Caster sugar, per cup of juice released

Directions

1. Chop the feijoas and put into a large saucepan with the lemon rind, juice, vanilla and bay leaf.
2. Cover with water, then bring to a boil and cook for about 30 minutes or until the fruit is very soft.
3. Pour into either a jelly bag or use a double layer of muslin suspended over a bowl.
4. Leave the juice to drip through - don't be tempted to squeeze the bag or the jelly will be cloudy. Allow ¾-1 hour for this.
5. Measure the juice and place in a saucepan along with 1 cup of sugar per cup of juice.
6. Bring to a boil, then cook rapidly for 15 minutes. Skim any froth from the top before pouring into warm, sterilised jars. Seal while hot.