Jul 012010
 

Makes about 6-8 medium jars.

Ingredients

2kg of feijoas
3 medium onions
1 teaspoon of garlic
1 teaspoon salt
500g of brown sugar
½ teaspoon of ground cloves
½ teaspoon of ground allspice
1 teaspoon of ground ginger
1 teaspoon of chilli powder
125g of finely chopped sugar coated ginger
1 litre of vinegar

Method

Cut in half and scoop out fruit with a small sharp teaspoon.

Place fruit and finely chopped onions in a heavy based pan.

Add all other ingredients and simmer for 2-3 hours.

Use a diffuser mat to stop sultanas catching, stir frequently.

Bottle in warm, clean jars.

Author

Dee Fielding
The Pickle Lady, Eltham

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