Preserved Vanilla Feijoas

Do you have an abundance of feijoas and have already made chutney, jam, crumble, and muffins? I came across this fantastic preserved feijoa recipe, kindly shared by Tanya Clark on the NZ Vege Gardeners Facebook page. It’s easily one of my all-time favorite ways to enjoy feijoas!

Preserving feijoas is a great way to enjoy this wonderful fruit year round – the only downside is they’re so delicious that you might run out by June!

Preserved Vanilla Feijoas

35-40 Feijoas

3 cups caster sugar

750ml water

1 vanilla pod split in half lengthwise

1 stick of cinnamon

1 large piece of dried orange peel [optional]

Method

Place all the ingredients except the feijoas in a large pot and bring to the boil.

With a sharp knife or peeler remove the skin of the feijoas. Place them into the sugar syrup and allow the mixture to come to the boil again.

Remove from the heat.

The fruit can then be bottled in jars that have been steralised in the oven for at least 30 minutes at 120C [don’t forget the lids].

You can also store jars in the refrigerator [after allowing them to cool first] they will last this way for a few weeks.