Feijoas are another childhood memory.  The heady perfumed fruit scooped from a still warm green packet or maybe sprinkled with a little sugar when they are a bit young and still quite tart.

This is a way to preserve feijoas for when the season has finished and are a great compliment to the Best Ever Rice Pudding recipe which can be found by following this link.  Another way to preserve feijoas is to either freeze whole, but be aware that they do tend to become mushy on defrosting, but are still great when used in chutneys, salsa's, and fruit pies.  Also try simmering with apples into a puree and freezing the mix.

Ingredients

35-40 good feijoas
1.5 litres boiling water
750 grams sugar
1 vanilla pod
1 cinnamon stick
1 star anise

Method

Preheat the oven to 120°C and thoroughly wash and dry your preserving jars and lids.  Put the jars on the oven for about 30 minutes to steralise.

Bring all the ingredients except the fruit to a hard boil in a large preserving pan.   

Peel the fruit and when the syrup is boiling add the fruit and return the syrup to the boil.  Continue to boil for 5 minutes then remove from the heat.

Add the fruit to the hot jars and top with the syrup.  Seal and store in a dark cool place.  Also the feijoas will store for ages in the fridge once opened.