Guava and rosemary jelly

1. Place the guavas in a large stainless-steel preserving pan with 2-3 tablespoons of water, and slowly bring to a simmer.
2. The juices will start to run very quickly and provide enough liquid to heat all the guavas.
3. Simmer gently for 10 minutes until the fruit are very soft, then take off the heat and place them in a jelly bag (a large square of muslin, gathered up and tied to form a bag, will work).
4. Hang up the bag with a bowl underneath to catch all the liquid that is released. It’s important to resist squeezing the bag as the jelly will become cloudy if you do this.
5. Next day, measure the guava juice and place in a clean pan with an equal amount of sugar.
6. Bring this to a boil, stirring, and add a squeeze of lemon juice. Test the jelly after a few minutes to see if it has set.
7. Place a teaspoonful on a cold saucer, and if the jelly wrinkles as you run a spoon through it, it is on setting point.
8. Once it is at this point, pour into hot jars that have been sterilised by placing in a 200°C oven for 30 minutes, or in boiling water for 10 minutes.
9. Add a sprig of rosemary to the jar and cover with a lid or transparent jam papers and a rubber band.

Feijoa and lime muffins

1. Preheat the oven to 180°C. Place paper cup liners in a muffin pan.
   Using a zester, take strips of zest from one of the limes and reserve for the top of the muffins.
2. Finely grate the zest of the other 2 and squeeze the juice from all 3.
3. Tip this into a large bowl with the melted butter and eggs. Whisk together until light and fluffy.
4. Sieve the flour with the baking powder and fold gently into the mixture with the sugar.
5. Finally, fold in the feijoas and fill the muffin cups three-quarters full.
6. Sprinkle the tops with  a little extra sugar and the reserved zest.
7. Bake for 20-25 minutes until golden and firm to the touch when patted.

Feijoa and ginger chutney

1. Put the prepared feijoas, apples, onion and raisins with the vinegar and water in a large preserving pan.
2. Bring to a gentle boil, then simmer for 10 minutes. Add the sugar, spices and salt, stirring well as the sugar dissolves.
3. Reduce the heat and simmer for about 30 minutes until the chutney is bubbling and thick. Add the crystallised ginger.
4. Simmer a minute further. Have sterilised jars ready, then ladle the hot chutney into the jars and cover immediately.
5. Leave for at least 2 weeks for the flavours to mature. Store in a dark dry place.