Compote of pineapple guava

500 g feijoa

2 l water

150-180 g sugar

Wash the fruit, feijoa, trim the ends, tightly put in hot sterilized jars, pour the hot syrup, cover and leave for the day. On the second day of the syrup to drain the boil during the 39 - 40 minutes, again this syrup to pour over the fruit, banks cover and roll up.