Japonica Apples and Feijoas

New Zealand Listener, Volume 16, Issue 411, 9 May 1947, Page 19

Japonica Apples and Feijoas

Dear Aunt Daisy, I have heard that japonica apples make very good jelly. Could you please tell me how to go about making some? Also, as we have a tree just laden with feijoas, can you tell me what to do with these? I shall be, very grateful if you can help me. , "Tauranga." Make your japonica jelly just as you would make any other kind, adding lemon juice and, if you like, an equal quantity of cooking apples. I think it is really nicer with the apples. Say 2lb. each of japonicas and apples. Cut them up, just cover with water, and boil till soft, Strain overnight through a_ jelly bag. Next day, measure the juice, bring to the boil, and gradually add cup for cup of sugar, and stir till you are sure this is dissolved. Then boil fast till it will set when tested--probably about 20 minutes. Add the juice of 1 or 2 lemons after the sugar has dissolved. Feijoas make a very delicately flavoured jelly. They are also delightful sliced thinly, and added to fruit salad; or just mixed with sliced bananas, Another good idea is to decorate sponge cakes with thin slices of feijoas on a bed of mock cream. They may also he bottled-just peel them thinly, leave them whole, and cook them in syrup flavoured with lemon juice. Here is a recipe for Melon and Feijoa Jam, originated by our good Link "Mrs, Nicotinus": Four pounds of feijoas, cut up with the skins on; 4lIb. of melon; 61b. of sugar; and 2 breakfast cups of water. Do not stand overnight. Just cut it all up and simmer with the water till cooked. Then add the sugar, stir till dissolved, and: boil until it will set when tested. If the feijoas are not very ripe, you may need a half cup more water. For feijoa and apple jelly use halt as much apple as feijoa, and make in the usual way, adding lemon juice after the sugar has dissolved,