Preserved Feijoa



2 cups unseasoned rice vinegar
1 cup distilled white vinegar
2 cups packed brown sugar
1/4 cup pickling salt
2 (3-inch) cinnamon sticks, broken in half
10 cloves
2 teaspoons fennel seeds
2 teaspoons black peppercorns
2 1/4 pounds feijoas, trimmed and quartered



In a small saucepan over medium-high heat, combine the rice vinegar, white vinegar, sugar, and salt and bring to a simmer.
Stir until the grains are dissolved, then remove the brine from heat.
Divide the cinnamon, cloves, fennel seeds, and peppercorns evenly between two jars.
Tightly pack the feijoas into the jars and ladle the hot brine over them, leaving about 1/2-inch headspace.
Tap the jars to remove any trapped air bubbles and adjust the brine as needed.
Wipe the rims clean with a towel, seal with lids, and let cool to room temperature.
Transfer the jars to the fridge and pickle for at least one week to develop the flavour. The pickles will keep in the fridge for about one month. 




30-34 small/medium feijoas (less if the feijoas are large)
3 cups water
½ cup white sugar
Put the water and sugar in a saucepan and bring to the boil.
In a separate saucepan cover the seals and screw top bands for the jars in water and bring to the boil. This ensures that they are clean and sterile when it comes to putting them on the jars.
Cut the feijoas in half and scoop out the flesh. Discard the skins. When you have enough fruit, pack it into a jar until it reaches the top.
Using a ladle, fill the jars with the sugar syrup until almost to the top.
Place the jar in the microwave and cook on high for 50-60 seconds for a small (500ml) jar, or 90 seconds for a big (1L) jar. (If you are using regular glass jars you can skip this step as they will not tolerate the microwave)
Remove from the microwave and run a butter knife around the inside of the jar to ensure there are no air bubbles in the liquid.
Top up the jars with more liquid until they are just overflowing. Using tongs remove a seal (or the lid) from the boiling water, and making sure that there is no fruit underneath the seal, place it on top of the jar.
Now take a screw band (still using tongs) and at the same time and you press down the seal onto the jar, screw the band on tightly. You may need to use a tea towel as the jars will be very hot.
Sealed jars will store in the pantry for at least 1 year.



1 kg feijoa peeled sliced
2/3 cup water
1 kg sugar
1 lemon grated juiced
Bring water and feijoa to the boil in a pan, and cook rapidly until the fruit is tender.
Add lemon juice, rind and sugar, and stir until the sugar has dissolved.
Boil rapidly until the jam will set when a small amount on a teaspoon is placed in a small amount of cold water (start testing after about 10 minutes of cooking time).
Bottle in sterilised jars when the mixture is cold.




1 kg (2.2lbs) fresh feijoas
½ kg (1.1lbs) apples
½ kg (1.1lbs) brown onions (about 2 large onions)
¾ cup white wine vinegar
1 & ¼ cups (275 gms) tightly packed brown sugar
¼ cup freshly squeezed lemon juice
zest of one medium lemon
¾ teaspoon five spice
¾ teaspoon ground ginger
2 teaspoons mustard seeds
3 smallish sized chills, medium heat
1 cup water
Cut the flowers from the top of the feijoas and dice into bit sized pieces.
Peel and dice the apples. Peel and dice the onions.
Zest and juice the lemon. Deseed and finely chop the chilies.
Add the dices feijoas, apples, onions, brown sugar, vinegar, lemon juice and zest, chilli, spices and water to a large pot.
Stir well an heat on medium until mix starts to boil. Cover and simmer or low for three to four hours. In the last hour remove the lid and stir stir stir, or until the chutney has turned a rich brown color and has thickened up nicely.
Transfer piping hot chutney to hot sterilized jars, taking care not to get chutney around the rim, and screw on sterilized lids immediately.
Allow to cool completely on a heatproof surface. Label the jars with the name and date it was made.
Store in a cool dry place or in the fridge for up to a year. Once opened store in the fridge and use within four weeks.


1 kg scooped feijoa flesh
1 kg pears or apples; peeled cored and roughly chopped into 1cm dice v 2 medium onions finely chopped
4 garlic cloves finely chopped
3 cm piece fresh ginger peeled and roughly chopped v 1 cup raisins or sultanas
1/2 cup sugar
1 teaspoon sea salt
1 teaspoon mixed spice
1/2 cup malt or apple cider vinegar
In a large pot combine all the ingredients. Leave to stand for an hour to infuse the flavours and soften the fruit.
Bring to a gentle boil. Simmer on a low heat for 1 1/2 hours until thickened - it will thicken more as it cools.
Carefully spoon the hot chutney into hot sterilised jars. Screw on the lids and leave to cool on a wooden board. Store chutney in a cool, dark place for up to a year. Once opened keep refrigerated.


1.5kg feijoa whole, skin on
Water to cover
Sugar (see method for calculation)
Wash the whole feijoa. Cut away any spoiled skin and the ‘flower’ end (in case it has any hidden bugs lurking)!  Chop into small chunks and put in a large saucepan.
Cover the feijoa pieces with water – the actual measure of water is dependent on the amount of feijoa in your pot.
Bring slowly to the boil over then reduce heat and simmer for further 50-60 minutes (or until the pulp is soft).
Pour the stewed fruit into a muslin bag suspended over a clean bowl and drain for several hours. While tempting, don’t squeeze the fruit in the hope of extra syrup or the jelly will ‘cloud’ and the finished result not as vibrant.
Take the clear syrup and measure it out. Calculate the sugar based on 3/4 cup sugar for each 1 cup syrup. Add both to a clean saucepan and stirring well, cook over a medium heat.
Once the sugar has dissolved, raise to a rapid boil until setting point. You’ll see the colour change from a tepid pear-juice colour to a golden-syrup ruby-pink. You’ll know it when you see it transform before your eyes. It may take 60 minutes or so.
You’ll also start to see scum appear on the top (white, frothy, aerated and slightly discoloured). Scoop this off as you go…you don’t want this in your bottled jelly.
 Setting point is reached when is when the syrup is thick enough to pour from a teaspoon but the last dollops congeal into a more syrupy texture.
Take off the heat, remove any final traces of scum and preserve into your sterilised jars. Wipe the rim of the jars to remove any spills then seal with hot lids.