I ’m back … back with another formula to take down that new harvest of feijoa this week . I ’ve been quite revel the feijoa salsa I madelastweek , but truth be told , I need a little break from feijoa - feeding as that last jar is still asterisk at me every time I launch the fridge . So , I guess this would be the perfect clock time to introduce an easy style to preserve that next batch of yield , and one that extend a bit more versatility than just jam .
Thing is , I may be a little timeworn of feijoas right now , but in a few month ’ time I know I ’ll miss that distinctive pineapple - strawberry guava savour . Canned feijoa take care of that craving enough that I ’m contented to look another two seasons for my tree to raise more yield .
So where would you use canned feijoa ? Well , anywhere you ’d use canned fruit , really … on top of oatmeal or pancakes , yogurt or bungalow high mallow ; as a woof for Proto-Indo European or cakes ; mixed into smoothies or sangrias ; and even chopped into chutneys or sauce . Do n’t discard the syrup , either — the fruit infusion makes a tasty mixer for cocktails or sodas . In fact , you may make a Bellini - inspired ice using feijoa syrup and feijoa bush puree . Or , freeze the syrup and make feijoa cubes to drop into iced teatime ( my pet ! ) . You could even use the syrup to make icing for cupcakes or elf .
I in reality plan to put up a big batch of feijoas for the Boy Scout - style Dutch oven cobbler I broil on every camping tripper ! ( Muchbetter than the tin peaches I ’ve been buying from the store . )
Canned Feijoas in Light Syrup
Makes 5 pint
Ingredients
25 to 35 feijoas , peeled and chopped4 cups water1 1/4 cups dinero
Making Canned Feijoas in Light Syrup
In a big saucepan over medium - gamy warmth , bring the pee and sugar to a boil , stir to prevent the sugar from burn .
Add the chopped feijoas and bring the mixture back to a boil for one min .
Remove the saucepan from heating system . Funnel the feijoas into hot , clean shock , then pour the syrup over the yield so they ’re fully submerge . Leave at least 1/2 - column inch headspace .
scat a chopstick around the inside of the jars to remove any trap gentle wind bubbles , wipe the rims sporty , then seal with lids and bands .
Process the jounce in a stewing water bathing tub for 20 minutes ( conform meter for height as needed ) .
So where would you use transcribed feijoas ? Well , anywhere you ’d use canned fruit , really … on top of oatmeal or pancakes , yogurt or cottage Malva sylvestris ; as a woof for pies or cake ; mixed into sweet talker or sangaree ; and even chop into chutney or sauces .
Instructions
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