A step by step tutorial to teach you how to bottle feijoas - the best way to preserve them so that you can enjoy them all year round!
Update September 2020: I now exclusively use the water bath method for canning/bottling everything as an extra layer of food safety. I will be updating instructions over the next few months to share how I do that. I have never had any problems bottling them this way but now prefer the water bath method in terms of ease and having a higher success rate with jars sealing. Laura
It's feijoa season in NZ at the moment and they are everywhere. You can buy them from the supermarket but I don't know anyone who has ever done that because if you don't have a tree, you probably know someone who does and those little suckers can produce! If you don't know what a feijoa is, I don't even know how to explain them. They are a little fruit in a tough skin that have a kind of grainy flesh with a jelly like inner. And the flavour is not like anything else. And going on that description, they sound terrible...but they're not!
There are a ton of things you can do with feijoas (also known as pineapple guavas in other parts of the world apparently). Scoop them out of the skins and eat them raw, stew them, make jam, bake cakes, make desserts, chutneys...the list goes on....