This recipe has been taken from a favourite book "A New Zealand Country Harvest Cookbook" by Gilian Painter and it is one of those well-thumbed books that has become an essential in my library.

Ingredients

• 1.5 kg feijoas
• 1 kg onions
• 1/2 cup crystallised ginger
• 2 cups sultanans
• 2 cups brown sugar
• 1 teaspoon ground cloves
• 3 teaspoons curry powder
• 2 tablespoons salt
• 1 litre malt vinegar

Method

1. Peel and chop the feijoas and onions and slice the ginger finely. Combine all ingredients in a large pan and bring to the boil, stirring. Simmer for 1-1½ hours, stirring regularly until thick.
2. Pour into hot, sterilised, dry jars. Cover with a clean tea towel and seal and label when cold.