So finally after a windfalll, I got to bottle some whole feijoas that we shalll enjoy on a cold winters day. I felt there was something more I could do with the skins/peelings so I tried this! 

I guess you need to be a feijoa lover. I think it’s more perfume than taste but I bet you have someone somewhere who will be very grateful, if it’s not you! With the left over peelings you can make this. Too easy! 

- Ali Leonard.

• All your feijoa skins cut up a wee bit 
• About a litre or so of water 
• The juice of 1 lemon
• Tsp of Tartsric acid
• About 600 ish gms of sugar 

This is a “use your eyes” recipe so gauge what’s happening in your pot but you should be fine.

1. Get the feijoa skins ready and put them in your big pot. 
2. Add in the lemon juice and lemon husks (might as well)
3. Add the water followed by tartaric acid and the sugar
4. Bring to the boil
5. Simmer a bit stirring until the sugar is dissolved (it sometimes rides up the side of the pan, push it down) 
6. Strain and then let cool. 
7. Pop in bottle for the fridge.

You got this far? I love your work! 

Cheers, Ali.