Feijoa Sellowania or Pineapple Guavas!

Well, it finally happened!  After seven years I got my very first crop of feijoas, or pineapple guavas!!!!  The one little shrubby tree that I had not really paid attention to was the culprit!  I just happened to look down where I had cleared out a bunch of debris and the ground was littered with fallen fruit!   You are not supposed to pluck them, but to let them fall to the ground as that indicates they are ripe as you cannot tell from the exterior of the fruit.  They are very firm.  I'm glad I happened by!  Otherwise I would have never seen them as they are camoflaged very well in the foliage.

They are very firm in flesh and the outer edge is similar in texture (somewhat grainy) to a pear.  The taste is unique.  A pineapplely strawberry lollipop comes close to describing it.  I chunked them skin and all and boiled them until tender and then strained the flesh and peels out and then strained the juice through triple layer of cheesecloth to remove any little bits and then made the jelly.  It turned out nice and clear.  A light honey color.  Taste is fantabulistic!  Actually, I was surprised that it tasted much like the flowers did when they bloomed as they are sweet and have a light fruity flavor.  Very exotic.

After gathering up as many of the luscious little goodies as I could, I decided to make jars and jars of feijoa jelly, a dozen of little jelly jars and 8 pints of feijoa chutney.  I ended up making moe than one batch!  I am well fruited for the upcoming holidays! My heartfelt thanks to the folks at Paradise Nursery (now retired) for the trees.

This is the basic recipe I used with a few tweaks:  Pineapple Guava (Feijoa) Jam

4 cups chopped fruit- fairly small pieces
1/4 cup lemon juice
1 tablespoon (or more if you'd like) of lemon zest
8 cups sugar
1 pouch liquid pectin.  I liked the liquid better than the powdered.  Set better for some reason.

Follow the directions on the pouch as to how to use and do make sure to skim off the foam.  Makes for a much better product.

Ladle quickly into prepared and sterilized jars, filling to within 1/4 inch of tops. Wipe jar rims and threads with a clean damp cloth or paper toweling before covering with sterilized lids screwing them on firmly, but not too tight.  Process in water bath for 10 minutes before removing and cooling and listening for the pings as they seal.  Check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigerate and use withing the next few weeks!  Enjoy!