I have a recipe for lemon syrup and it basically calls for 2 cups of boiling water and 1 C sugar, add citric acid and lemon juice finally. Would this work with my raw and peeled feijoa's (minus the lemon juice that is! ) and then I bottle them in hot sterialised jars? ? ?
lilyfield,
Jun 2, 3:00am
add as much or as little sugar as you like, I do all my preserves without any sugar. But you must boil the fruitto sterilize it.
mackkas,
Jun 2, 3:09am
I have bottled them peeled and either sliced or halved with boiling syrup poured over them and sealed in preserving jars. They turned out beautiful.
purplegoanna,
Jun 2, 3:42pm
I bottle them in there own syrup with extra water & sugar added at cooking time, theyve always turned out fab...
lizab,
Jul 1, 2:11pm
I bottle all fruit in a light sugar syrup (1 cup of sugar to 3 cups of water)
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