Feijoa with lemon for winter

Late autumn is marked by the appearance of seasonal fruits on market stalls and shop windows. You can buy fragrant quince, persimmon to your taste, as well as, still somewhat exotic for many, the fruit of feijoa.
Get quality feijoa fruits. You can buy slightly unripe, smooth hard fruits and let them ripen at home. So you are guaranteed to have intact, not "injured" ripe feijoa.
We wash the fruits, cut off the tips, cut into halves or quarters.
Wash the lemon with a brush, pour boiling water over it and cut it into small pieces, while removing every single bone.
Now the crushed lemon and feijoa must be crushed. The easiest way to do this is by placing the products in a blender bowl. If such a device is unavailable for various reasons, then we will use a good old meat grinder. Not the best option, but also effective - we grind with an immersion blender. The disadvantages of an immersion blender are a small sprinkling.
Next, the resulting mixture of lemon and feijoa is combined with sugar and mixed until a homogeneous mixture is obtained. The mass will noticeably become more liquid and fluid.
Arrange the feijoa with lemon for the winter in clean containers, close the lid and send it to the refrigerator for storage.
It is not advisable to eat feijoa with lemon straight from the jar, unless you decide to eat the preparation in a few days.
When transferring feijoa with lemon to a smaller dish for serving, be sure to use clean spoons.