Amanda Laird: Feijoa jelly on homemade crumpets

4:59AM Thursday April 10, 2008
By Amanda Laird

Makes approximately 3 250ml jars and 8 crumpets.

Jelly
1.5kg feijoas
Water
Sugar

Crumpets
2 cups high grade flour
1 tsp salt
3/4 cup milk
3/4 cup water
1/2 Tbs sugar
1 Tbs sunflower oil
2 tsp yeast
1/4 tsp baking soda
1/4 tsp lukewarm water

1. To make the jelly, trim the stalk ends off the feijoas and chop roughly. Put in a preserving pan or large saucepan, add enough water to just cover. Bring to a boil then reduce to a simmer and cook until the fruit is very soft and pulpy, approximately 45 minutes.

2. Spoon into a jelly bag (look for one that comes with a stand) and leave to drip over a clean pan for 2 hours.

3. Measure the juice then return it to the pan. Add cup of white sugar per cup of juice. Bring to a boil, stirring until the sugar has dissolved then boil briskly for 20 minutes. Carefully skim any scum off the surface. Test for setting by dropping a teaspoonful on to a saucer and leaving to cool. Pour into hot sterilised jars and cover tightly.

---