This easy to make recipe is from Katherine who runs pressure canning workshops in and around Christchurch, one of her class attendees shared it with her and it’s been a big hit. Katherine shares her recipes and insights on her Facebook page, Katherine’s Kitchen, you can follow her here. I think you’ll love her wealth of knowledge!
What I like the most about this recipe is that you don’t have to peel or scoop out the feijoas, just make sure they are clean then top and tail and dice them up.
No Peel Feijoa BBQ Sauce
1.6 kg Whole feijoa
1 kg Sugar
6 tsp Salt
2 Tbs Molasses
1 Tin tomatoes, crushed or chopped
1 Medium onion
1 tsp Ground cloves
2 tsp Mixed spice
2 tsp Ginger chopped or crushed
2 tsp Garlic crushed
1.4 L Vinegar, white or malt
0.5 L Apple cider vinegar
Method
Top and tail the feijoas, you do not need to peel them. Cut into 2cm chunks. Peal and chop the onion.
Add all ingredients into a large pot and heat until boiling. Reduce to simmer without the lid on for 3 hours.
Allow to cool and puree with a stick blender. Then return to simmer until you get the desired consistency.
Bottle in clean sterilised bottles or jars. Leave for a couple of weeks before using.
To find out more about Katherine’s pressure canning workshops click here.
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