Feijoa jelly on homemade crumpets

Jelly

1 ½ kgs	Feijoas (Main)
1 serving	Water
1 serving	Sugar, 1 cup per cup of juice released

Crumpets

2 cups	High grade flour
1 tsp	Salt
¾ cup	Milk
¾ cup	Water
½ Tbsp	Sugar
1 Tbsp	Sunflower oil
2 tsp	Yeast
¼ tsp	Baking soda
¼ tsp	Water, (lukewarm)

Directions

1. To make the jelly, trim the stalk ends off the feijoas and chop roughly. Put in a preserving pan or large saucepan, add enough water to just cover.
2. Bring to a boil then reduce to a simmer and cook until the fruit is very soft and pulpy, approximately 45 minutes.
3. Spoon into a jelly bag (look for one that comes with a stand) and leave to drip over a clean pan for 2 hours.
4. Measure the juice, then return it to the pan. Add 1 cup of white sugar per cup of juice. Bring to a boil, stirring until the sugar has dissolved then boil briskly for 20 minutes.
5. Carefully skim any scum off the surface. Test for setting by dropping a teaspoonful on to a saucer and leaving to cool. Pour into hot sterilised jars and cover tightly.
6. To make the crumpets, grease the crumpet rings or plain cookie cutters. Mix the flour and salt together in a large bowl, make a well.
7. Heat the milk, water, sugar, oil and yeast together until lukewarm then pour into the flour.
8. Beat vigorously for 5 minutes until smooth and stretchy. Cover with plastic wrap and leave in a warm place for 1-2 hours.
9. Dissolve the soda in the lukewarm water and stir into the batter, re-cover and let rise for 30 minutes.
10. Grease a heavy frying pan. Heat over a medium heat. Place the rings on to the pan and ladle the batter to fill.
11. Lower the heat and cook for 7-8 minutes then remove the rings, turn the crumpets and cook for 1 minute longer. Repeat with the remaining batter. Serve warm with butter and jelly.