1kg Chelsea White Sugar
500ml water
juice of 2 lemons
20 medium sized feijoas, peeled 

Make a syrup by dissolving Chelsea White Sugar in the water and adding lemon juice.  Bring to the boil, then turn down the heat.  Cut feijoas into thirds or quarters.  Cook a few at a time in the boiling syrup until tender.  Drain on baking paper.  Boil the syrup to thicken. Pack feijoas into a clean, sterilised warm preserving jar.  Pour in sugar syrup to overflowing.  Let air bubbles escape before sealing with lid.  Lower sealed jar into a water bath on low heat to sterilise seals.