Keeping pesty moths in check

wrinkled skin.

• Feijoas are wonderful bottled, and it’s not difficult. Cut firm fruit in half and scoop out the flesh with a teaspoon. (Reserve the skins to make feijoa jelly). Place the scooped fruit into a large bowl of water with the juice of 1 lemon (this stops the fruit turning brown as you work). In a large pot, dissolve 1 cup sugar to 3 cups water. When simmering, gently lower the feijoas into the syrup and simmer for 5-10 minutes. Then, using a slotted spoon, pack the stewed feijoas into hot glass jars, top up with the stewing syrup, and screw on lids to seal. Turn the jars upside down (the extra heat improves the strength of the seal) until cool. Pears are also easy to preserve this way, as the fruit is firm and holds its shape.

• A tip for making quince paste. Instead of boiling chopped quinces, cook them whole in your slow cooker until their flesh is tender and rose-pink, then squish off the skins and slide out the cores. It’s the easiest way to get a smooth pulp.

Combine this pulp with the same amount of sugar and cook slowly, stirring constantly, in a large heavy frying pan, for 30 minutes (or more), until thick and dark.