Scoop half the feijoas and chop the rest, skins and all.
In a medium-large saucepan, fry all the spices in cooking oil.
Add the remaining ingredients, bring to a boil, then simmer for one hour or until thickened and reduced.
Spoon/pour into sterilized jars, wipe any spills from jars, and secure lids.
Store in a cool, dark place and let it sit for 2 weeks for the flavors to develop.
