Sticky Feijoa

I honestly cannot ever remember eating Feijoa as a child, which is odd, because the fruit is South American, like my parents. Originally from Argentina, Brazil, and Uruguay, it is now grown in other countries, mainly New Zealand and is available during autumn.
I only discovered this lovely fruit earlier this year. When I see a fruit (or any ingredient) that is unfamiliar, I cannot help but to buy. Sometimes I do so out of curiosity, other times from greed.
Feijoas have a wonderful scent: a mix of melon and fig. It is because of such a glorious fragrance that I bought half a kilos worth on the weekend. I was hoping to turn them into a refreshing sorbet. To my dismay, when I sliced one open, the sugary pulp of the fruits had turned an over ripe shade of brown. I wasn’t too excited about producing a fruity brown sorbet.
So what does one do with half a kilo of over ripe Feijoas?
Jam! Of course. Or in this case, conserve.
After doing a quick google search, I found an easy formula. The resultant preserve was a delectable golden nectar, studded throughout with tiny cubes of candied fruit. Like a jar full of gooey lollies. Here is the recipe-


Ingredients
500g Feijoas
300g caster sugar
300ml water
Juice from ½ lemon
1-2 tsp chopped lime zest

Method
Peel the Feijoas. Chop the fruit into little cubes (or however you wish) . Toss them with the lemon juice as you do so, to prevent discoloration. You should have 300g of fruit.
The classic formula for preserving fruit is equal amounts of fruit, water and sugar. Adjust quantities accordingly.
Place the acidulated fruit, water, sugar and lime zest into a saucepan.
Simmer gently for 15 minutes.
Boil hard for 10 minutes.
Watch the sugar does not turn to caramel, although a little caramelization is fine.
The resulting preserve will be golden like honey.
Pour into a sterilized jar and store in the fridge.
Makes about 200ml of sticky nectar.