Direction

1. Peel and dice the feijoas to your desired chunkiness.
2. Dice the white peaches.
3. Mix 1 packet of pectin with 1/2 cup sugar in a small bowl and set aside.
4. In a large saucepan over medium to high heat, combine feijoas, white peaches, pectin/sugar mixture, water, and lemon juice. Give a stir every few minutes and bring to a boil.
5. Pour in the remaining sugar and bring the mixture to a hard boil for at least a minute.
6. Skim off excessive foam and turn off the heat. 
7. Let the mixture sit for a few minutes for the fruit to settle, stir, then test the preserves for a good gooey consistency by scooping a small amount into a spoon and letting it cool at room temperature. If the preserves are not as thick as you’d like, mix in another 1/4 to 1/2 packet of pectin and bring everything to a boil again.
8. Remove from heat once you’re ready to start canning.
9. Ladle the preserves into hot sterilized jars, seal with lids, and process in a boiling water bath for 10 minutes (longer if you live above sea level — check the instructions in your pectin box).
10. Remove your jars from the canner and let cool at room temperature. Delight in the simple sounds of the lids popping one by one as each jar seals over the next couple of hours!