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Feijoa and Guava Jelly recipe


  • 2 ¾ lbs (1.25 kg) Feijoas
  • 2 lbs (1 kg) apples, cored
  • 1 lb (450 g) guavas
  • sugar

how to make jelly

  1. Cut up all fruit roughly. Cover with water. Boil for 1 hour or until mushy.
  2. Push through a sieve, or strain through a jelly bag or cheesecloth overnight.
  3. Measure juice. Allow 3/4 cup (185 ml) sugar to each 1 cup(250 ml) of juice. Bring juice to a boil and add sugar, stirring until dissolved.
  4. Boil rapidly for 10 minutes or until a few drops tested on a cold saucer wrinkle when touched.
  5. Pour into warm, sterilized jars. Seal when cold.


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