Sunday, October 12, 2014
ingredient
2 ¾ lbs (1.25 kg) Feijoas
2 lbs (1 kg) apples, cored
1 lb (450 g) guavas
sugar
how to make jelly
Cut up all fruit roughly. Cover with water. Boil for 1 hour or until mushy.
Push through a sieve, or strain through a jelly bag or cheesecloth overnight.
Measure juice. Allow 3/4 cup (185 ml) sugar to each 1 cup(250 ml) of juice. Bring juice to a boil and add sugar, stirring until
