LILLY-PILLY JELLY – A Jackie French recipe

Wash lilly-pillies 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 through muslin cloth for a clear jelly.
Add 1 cup of sugar *** for each cup of strained liquid, re-boil. Bottle while hot into warm, clean jars and seal well.
This recipe makes a clear, soft jelly. For a firmer consistency 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 pink lillypilly cordial concentrate to water, mineral water, soda water or champagne!

As Posted in Village Garden Web.

***Xylitol is a widely approved sweetener for people with diabetes and sugar intolerance. It is extracted from natural sources such as fruits and vegetables. It can be used for preserves such as this – Alison

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One response to “LILLY-PILLY JELLY – A Jackie French recipe

  1. Your Lilly Pilly jam recipe is the same as Annette McFarlane’s

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