What we call feijoas are pineapple guavas elsewhere. This is good way to use all those little ones as the whole fruit is used.
This recipe calls for glace ginger which I didn’t have and I substituted with 1 1/2 tsp crushed ginger and a small spoonful of honey. Would rather have had the real thing but this jam is good.
1.8 kg feijoas
120 g crystalised ginger
2 cups water
1.8 kg sugar
Roughly chop unpeeled feijoas. Place in pan with ginger and water and cook gently for 40 minutes. Add rind and juice of lemons and the sugar. Slowly return to boil stirring until sugar dissolved. Boil till setting point reached and pour into sterilised jars.