KEY POINTS:
Makes approximately 3 250ml jars and 8 crumpets
Jelly
1.5kg feijoas
Water
Sugar
Crumpets
2 cups high grade flour
1 tsp salt
3/4 cup milk
3/4 cup water
1/2 Tbs sugar
1 Tbs sunflower oil
2 tsp yeast
1/4 tsp baking soda
1/4 tsp lukewarm water
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. Bring to a boil then reduce to a simmer and cook until the fruit is very soft and pulpy, approximately 45 minutes.
2 Spoon into a jelly bag (look for one that comes with a stand) and leave to drip over a clean pan for 2 hours.
3 Measure the juice then return it to the pan. Add cup of white sugar per cup of juice. Bring to a boil, stirring until the sugar has dissolved then boil briskly for 20 minutes. 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.
4 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. Heat the milk, water, sugar, oil and yeast together until lukewarm then pour into the flour. Beat vigorously for 5 minutes until smooth and stretchy. Cover with plastic wrap and leave in a warm place for 1-2 hours.
5 Dissolve the soda in the lukewarm water and stir into the batter, re-cover and let rise for 30 minutes.
6 Grease a heavy frying pan. Heat over a medium heat. Place the rings on to the pan and ladle the batter to fill. 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.
