Feijoa: Preserving - 175 litres down to 35 litres.
Saturday, 14 May 11 14°C / 57°F
175 litres dry volume down to 35 litres of sweet goodness!
We have a friend with a large tree, an extremely productive tree in fact, no appetite for the fruit, and a generous nature. All these are positive attributes in our book because we are the beneficiaries of the copious quantities that arrive by the bag load (and they say supermarket bags are a single use product?)
We’ve passed many of them onto others, feasted on them, converted the unenlightened ;-) but still have way too many than can be reasonably used before the gray fuzzies attack them.
Each Christmas DW makes brandied fruit salad, both for our use and as presents (Ssssh, don’t tell the food police, we wear ‘the gloves’ when we make them and use tongs to do everything! Fair dinkum and no word of a lie, would I fib about something so important?!) This Christmas Feijoas will feature predominately in the brandied fruit salads ingredient list.
Anyway 5 off, 35 litre tubs of Feijoas have been scooped (not peeled) and plonked into jars full of syrup. When you have so many then expediency is the yard stick, we could have squeezed a few more in (I’ll carry the scars from that suggestion) but the job is done and they’ve all sealed, albeit some were reluctant with the fine seeds that float around. The liquid showing at the bottom of the jar is testament to the seal.
These were done in a medium syrup, next time we’ll go for a heavier, and darker one – stuff the white sugar, dark brown is best.
Preserving in Syrup
- 5 Cups white sugar
- 2.5 Cups Brown sugar
- 3.75 litres of water
makes enough for 14 Number 36 Fowlers Vacola bottles.
Dissolve sugar in water by heating, then to every litre of syrup add 5 grams of citric acid, adapted from Australian Preserving with Fowlers Vacola, ISBN 0908074123
Brandied Fruit Salad
Makes 2 off 200gram Coffee Jars (Moccona)
|Ingredients||4X Jars||8X Jars|
|425g can peaches or two fruits or feijoas||800g||2 large tins|
|425g can black cherries||800g||2 large tins|
|450g can pineapple||800g||2 large tins|
|1 cup sultanas||2 cups||4 cups|
|1 cup quartered dried apricots||2 cups||4 cups|
|½ cup dark brown sugar||1 cup||2 cups|
|¾ cup brandy||1½ cups||3 cups|
|½ cup toasted almonds (optional)||-||-|
Like any recipe, substitute to taste, availability etc.
Drain peaches, cherries and pineapple. Mix the syrup with dried fruit and sugar. Boil. Cook gently till syrup thickens (doesn’t thicken much). Cool. Stir in brandy. Spoon fruit into jars then pour over brandy mixture. Leave at least three weeks in refrigerator before use (longer is better, much better!)
Store in refrigerator, where it will keep for 12 months easily – (those who don’t like Brandied Fruit Salad have relayed that information ;-). It may pay to keep a secret stash at the back of the fridge for those with no willpower!
- The tree, with DW for scale purposes :-)
- The Feijoas flesh, scooped out with a tea spoon.
- Spooned into the bottles (syrup is in the empties).
- The finished product.
- The discards – chooks and compost heap.