Ingredients

2kg fresh feijoas
4 cups water
2 cups raw sugar
4cm fresh ginger piece, peeled and sliced
8 cardamom pods
4 cinnamon sticks
4 star anise

Method

In a large preserving pot combine water, sugar, fresh ginger and spices. Heat gently and stir until the sugar has dissolved then continue to simmer for 2 to 3 minutes

Peel and cut feijoas in to quarters, add to pot and poach for 5 to 6 minutes

Remove feijoas using a slotted spoon and arrange in sterilised jars, dividing the spices between jars

Pour over hot syrup and seal with lids

Sealed jars should last 3 months or opened in the refrigerator for 2 weeks