Ingredients

• 1 cup Feijoa Flesh
• 1 cup Jam Setting Sugar
• 1/2 tsp Butter

Preparation

1. Chop Feijoa Flesh into small chunks. For a smoother jam, blend in the foodprocessor.
2. Add the Feijoa and Jam Setting Sugar to small saucepan. Keep on a low heat until the sugar has melted.
3. Once all the sugar has melted bring up to a low boil for 4-5 minutes, stirring often.
4. Remove from the heat and carefully pour the jam (which will still be liquid) into a sterilised jar with a lid.  Leave to cool–the jam with set and thicken as it cools.
5. Once cooled, serve on your favourite toasted Vogel’s with butter!  Store remaining jam in the fridge.