Sauce / Seasoning / Condiment
Melissa's Corporate Chefs
4 cups Feijoas, finely diced
1 cup Cider Vinegar
5 cups White Sugar
1¾ ounces Powdered Pectin
Prepare canning jars according to directions on box. Place feijoa into a 6 quart saucepot.
Add vinegar and fruit pectin, stir. Bring mixture to a full rolling boil on high heat, stirring constantly.
Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat. Skim off any foam with a metal spoon.
Quickly ladle jelly into prepared jars, filling to within 1/8 inch of the tops.
Wipe jar rims and threads. Cover with flat lids and screw on bands tightly.
Invert jars 5 minutes then turn upright. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and must be refrigerated.)
Let stand at room temperature 24 hours. Store unopened product in a cool dry place up to one year.
Refrigerate after opening.