Have you got too many feijoas and already made chutney, jam, crumble and muffins? I found this recipe, kindly posted by Tanya Clark, for preserved feijoas on the NZ Vege Gardeners Facebook page. It’s still my all time favourite FB page, everyone is so helpful sharing gardening expertise and I love looking at the diverse array of gardens and produce.
Preserving is an ideal way to store feijoas so that they are available for use all year round. The only problem is that in this form they are so delicious you may run out by June!
Preserved Vanilla Feijoas
3 cups caster sugar
1 vanilla pod split in half lengthwise
1 stick of cinnamon
1 large piece of dried orange peel [optional]
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].
Conversely, the fruit can be stored in the refrigerator [after allowing them to cool first] and they last for weeks.