Lakes Entrance B & B

Lakes Entrance  Bed and Breakfast Retreat

Spa at the B & B
Accreditation  Goldsmith's in the Forest
Harrison's Track Lakes Entrance, Vic 3909 Ph. 61 03 51552518
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Feijoa jam, jelly and home baked bread

 Feijoa Jam

1kg feijoa flesh, diced
Juice 1 large lemon
cup water
900g white sugar

Place feijoas, lemon juice and water in a large saucepan (3 to 4 litre capacity) and bring to the boil, stirring.    Reduce heat and simmer for 20 minutes. Stir in the sugar and bring back to the boil, stirring constantly.

Boil over medium heat for approximately 25 minutes until setting point is reached.  To check for set, place a teaspoonful of mixture on a cold saucer, place in fridge for a few minutes if it sets on the saucer, then the jam has reached setting point.

 Feijoa Jelly

 (You could use this flavoursome jelly to glaze fruit tarts)

1kg feijoas, washed (but not peeled) and chopped
4 cups water
Juice 1 small lemon
4 cups white sugar

 Place the feijoas, water and lemon juice in large saucepan (3 litre capacity) and bring to the boil.  Reduce heat and simmer until fruit is soft.  Pour the mixture into a colander that has been placed over a large bowl or pot.  Leave to stand for 20 minutes at least.  Pour the resulting liquid through a sieve that has been lined with one layer of muslin or similar.

 Place this final liquid into a saucepan and add the sugar.  Bring back to the boil, stirring constantly, then reduce heat to medium and cook until setting point is reached. To check for set, place a teaspoonful of mixture on a cold saucer, place in fridge for a few minutes if it sets on the saucer, then the jelly has reached setting point.

 

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