Feijoa Jelly

Directions

1. 1
   Place the finely diced feijoa into a 6 quart stock pot. Add the vinegar, butter and pectin and stir to combine.
2. 2
   Bring the mixture to a full rolling boil on high heat, stirring constantly. Stir in the sugar quickly, return to a full rolling boil and boil for 1 minute, stirring constantly.
3. 3
   Skim foam off the top if necessary (you shouldn't need to if using the butter in the recipe) and quickly ladle the hot jelly into prepared hot jars leaving 1/8 inch headspace. Adjust two-piece caps.
4. 4
   Process 5 minutes in a boiling-water canner (adjust for altitude).