1kg Chelsea Jam Setting Sugar
1kg skinned and chopped feijoa flesh
1 Tbsp chopped crystallised ginger
A knob of Tararua Butter

In a large saucepan combine feijoas, ginger and Chelsea Jam Setting Sugar. Cook over a low heat, stirring, until sugar has dissolved.

Add the knob of Tararua Butter then increase heat and boil rapidly for 4 minutes.

Remove from heat, then test a small amount on a cold plate (the surface of the jam should wrinkle when a spoon is pushed through it). If it doesn't wrinkle cook for a further 2 minutes and test again.

Spoon into hot, sterilised glass jars and seal.

Makes 4-5 medium jars.