Five-minute feijoa jam

Remove any blemishes from the feijoas but leave the skins on - they add superb flavour and a dash of colour, too.

Ingredients

1 kg	Feijoa, use ripe feijoas (Main)
2	Lemons, juiced
½ cup	Water
1 kg	Jam-setting sugar

Directions

1. Top and tail feijoas. Leave skins on. Coarsely chop in food processor.
2. Place in saucepan with lemon juice and water. Bring to boil.
3. Stir in sugar until dissolved. Simmer for four minutes.
4. Discard any foam from top. Pour into hot, sterilised jars and seal.