For a softer-set jelly, peel the feijoa, and for a firmer-set jelly, leave the peel on. Chop the feijoa and kiwi fruit into medium sized, even pieces and place into a large pot. Roughly tear the mint leaves and add them to the pot, along with the lime rind strips.

Add enough water to the pot to cover all the fruit and bring to a boil. Once boiling, lower the heat and simmer for around 30-40 minutes, or until the feijoa and kiwi fruit are soft and very pulpy. Once ready, turn off the heat and gently squash the fruit a bit to release any last bits of fruity liquid.

Place a strainer over a bowl and line it with muslin, cheese cloth, or any fine mesh material. Carefully, pour the liquid and fruit into the strainer, making sure to catch all the liquid in the bowl beneath. Keeping the strainer over the bowl, enclose the fruit in the cloth and tie it up with some kitchen string. Tie the fruit bundle to something higher so it can slowly drip juice into the strainer and bowl. Leave this to drip overnight, so hang it somewhere where it won’t get knocked over. DO NOT be tempted to squeeze the fruit bundle if you want a crystal-clear jelly. It’s the straining of the juice with no pulp that gives it that lovely translucent look.

The next day, measure the juice in cups and pour into a clean pot. Add 1 cup if sugar per 1 cup of fruit liquid. Bring to a boil over medium heat, stirring to dissolve the sugar. Stop stirring and allow to come to a boil and bubble away, periodically skimming the foam and scum that rises to the top. You will feel the jelly start to thicken as you do this.

While the jelly is cooking, sterilise the jars. Either by conventional canning – placing them and their lids into a pot filled with boiling water and a steaming rack for 10 minutes – or by placing only the jars in a oven 100°C oven for 10 minutes (the lids will still need to be sterilised by boiling water). Set aside on a clean towel. Refill this pot with water and bring to a rolling boil.

Jellies usually reach a setting point at 104°C, but this, and the time it takes, can vary depending on the amount of pectin. To check test the jelly, use a teaspoon to pour some jelly onto a chilled plate; let it cool for a few seconds and then run your finger through it. If it pools back together, it needs to cook for longer. If it wrinkles and pulls away, it’s ready.

When ready, remove the pot from any residual heat from the burner. Allow any bubbles to subside and skim off any remain scum. Carefully ladle the hot jelly into the still hot, sterilised jars, making sure to not fill them right to the top and to keep the lip and threads of the jar clean.

Hot-water process the jars by putting them back into the pot of boiling water. Make sure there is enough boiling water to cover the jars completely and process for 10 minutes.

Carefully remove the jars from the boiling water, place onto a towel and leave undisturbed for 24 hours before opening. Store in the fridge for up to a month, or if canned properly, longer.