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LILLY-PILLY JELLY

It is possible to make jelly (or cordial*) from a range of native lilly-pilly species or use a mixture of berries when individual quantities are limited. I prefer to make this recipe from the small leafed lilly-pilly or riberry (Syzygium luehmannii) which produces large quantities of fruit around Christmas time.

Collect fresh, firm, ripe fruit from trees and wash well. If you do not intend to make the jelly immediately, you can freeze the berries for later use.

Wash and chop (no need to core or peel) a small quantity of granny smith apples. I use six large apples for a whole bucket of berries. Adjust quantities according to your supply of berries.

Add berries and apples to a saucepan with enough water to cover the bottom half of the fruit. Boil uncovered for around 30 minutes, stirring regularly until the water shows good colour and the berries and apples are soft.

Strain the mixture through a sieve for a cloudy jam or or through muslin cloth for a clean jelly.

Add one cup of sugar for each cup of strained liquid and reboil.

Bottle while hot into warm clean jars and seal well.

This recipe makes a clear, soft jelly. If firmer consistency is required add a jam setting agent according to directions.

*If you add extra water during the fruit boiling process, you will make lillypilly cordial. Add a little of the the pink lillypilly cordial concentrate to water, mineral water, soda water or champagne!

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