Feijoa and ginger jelly.

1.5 kg feijoas
Half a lemon
Crystalized ginger to taste
3 1/2 cups of sugar (approximately)

Chop 1.5 kg roughly. Squeeze over half a lemon. Almost cover with water. Cook til soft. Strain through muslin. Measure into pan. Add slivers of crystalized ginger and 3/4 cup of sugar for each cup of juice. Cook til soft ball or until the jelly sets when spooned onto a cold plate.