Wednesday, May 15, 2013

The last of the preserving.

GuavasteenOh my goodness, this year has been so productive with such a hot summer, that for the first time ever I got fed up with preserving. I got that way at the end of March. Normally I am still keen but now it is becoming a chore. Though I do know that we will all enjoy the gorgeous chutneys and jams etc throughout the year. And they are spectacular gifts.

So we are in the midst of the Feijoa season her in the South Island. Ohh I do love them. One of my favourite fruit. So last night I bottled some and somehow my thumbs and fingers went seriously black. Never had that before! The leftover syrup that I cooked the fruit in I have put in a bottle as put a bit of vodka and some lemonade and what a drink you have!!!!

I have a few more to preserve, will get on with one lot of roast feijoa chutney (from my sister in laws book) and will make some Feijoachello (my recipe I made up if you want to try it - follow the link on the word).

Here is a bit of information - Did you know that Feijoas in some places are called pinapple guava? But also they are known as Guavasteen? I did not!

How I preserve Feijoas
Into a pot put 6 cups of water and 2 cups of white sugar. Bring to the boil, stir occasionally until the sugar is dissolved. While the water and sugar is happening, use your potato peeler to lightly peel the skin of the feijoa. Put into a bowl of water with a squirt of lemon juice (to stop it going brown).
Ensure you have some clean jars in the oven at 100oC sterilising.
Once water is boiling and sugar dissolved then add the feijoas only (not the lemon water). Cook for approx 10- 15 minutes at a simmer. Then put into your sterilised bottles and seal tightly.

Enjoy later for breakfast with cereal, warm with some whipped cream for a quick dessert. Yummy

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A gorgeous break in Rarotonga

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