Feijoa Jelly

1. 1

   Place the finely diced feijoa into a 6 quart stock pot. Add the vinegar, butter and pectin and stir to combine.

2. 2

   Bring the mixture to a full rolling boil on high heat, stirring constantly. Stir in the sugar quickly, return to a full rolling boil and boil for 1 minute, stirring constantly.

3. 3

   Skim foam off the top if necessary (you shouldn't need to if using the butter in the recipe) and quickly ladle the hot jelly into prepared hot jars leaving 1/8 inch headspace. Adjust two-piece caps.

4. 4

   Process 5 minutes in a boiling-water canner (adjust for altitude).

* Per serving · 4 servings · Values may vary.

No additional tips available.