Recipe Archives->Preserving->Lilly Pilly Jelly

 
Lilly Pilly Jelly
 
Fruit for jelly should be fully matured, but not over-ripe. Adjust
the quantities to suit the amount of fruit you have.
 
lilly pilly fruit
water
sugar
lemon juice
  
Put lilly pilly fruit into a preserving pan or heavy saucepan with
enough water to just come to the top of the fruit but not cover
it. Boil rapidly till the fruit is soft.

Strain through a clean cloth (eg muslin) and allow all the liquid
to run through. Do not press the fruit as this may make the jelly
cloudy.

Measure the liquid and allow a cup of sugar for each cup of liquid.
Put the strained liquid, sugar and juice of a lemon into a saucepan
and bring to the boil. Boil until it jells when tested on a cold
plate.

Bottle in sterilised jars. (Hint: add extra lemon juice or use a
jam setting product containing pectin, like Jamsetta, if the jelly
is slow to jell.)

Printable version: lilly-pilly-jelly.txt.