Recipe: Feijoa and vanilla jelly

Feijoa and vanilla jelly. Photo / Babiche Martens

Makes approximately 1 litre

1 kg feijoas
2 tsp lemon rind
1 Tbs lemon juice
2 tsp vanilla extract
1 bay leaf
Water
Caster sugar

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. Leave the juice to drip through - don't be tempted to squeeze the bag or the jelly will be cloudy. Allow 3/4 to 1 hour for this.

4 Measure the juice and place in a saucepan along with 1 cup of sugar per cup of juice.

5 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.

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