This preserve celebrates New Zealand’s autumn harvest: peel the feijoa fruit and simmer it slowly with sugar. The fruit’s distinctive, rosewater-like aroma fills the kitchen as it cooks.
Peel the feijoas and cut them into cubes.
Combine the chopped feijoas, granulated sugar, and lemon juice in a large pot and bring to a boil.
Cook over low heat, stirring frequently, for 50 minutes, until thickened.
Fill sterilized jars with the hot preserve and turn them upside down to cool.
Stir frequently while the preserve cooks, scraping the bottom of the pot to keep the sugar from sticking and burning. Cooling the jars upside down helps create a tight vacuum seal.
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