Title: Lili Pilly Jelly
Categories: Fruit Jam Spread
Yield: 1 Recipe

		Lily pilly fruit picked before it has fully ripened, else it
1		Lemon
		Sugar

The difference between jams and jellies is that, in jellies, only the juice of the fruit is used in the final product, resulting in a clear, translucent jelly that holds its shape when spooned onto a plate.

The lilly pilly fruit should be picked before it has fully ripened, or it may be difficult to gel.

Remove stalks and wash fruit well. Put into a preserving pan, barely covering with water, add one whole lemon, and boil for 20 minutes or until the fruit is discoloured and soft. Do not chop or mash the fruit.

Pour fruit pulp into a dampened jelly bag and leave to hang overnight. Do not squeeze the bag or push the pulp through or it will cloud the jelly. If clarity isn't a priority you can speed up the process by straining the pulp through a colander, using a wooden spoon to extract as much as possible, then straining the juice through a jelly bag into a bowl.

Measure the juice back into the preserving pan, then add one cup of sugar per cup of liquid. Bring quickly to the boil, stirring to dissolve the sugar, and making sure that the sugar has dissolved before reaching boiling point. Boil rapidly without stirring, until setting point is reached. Test for set after 10 minutes. Skim.

Using a ladle and heat-proof jug, pour into jars immediately. Cover with screw-top lids or waxed paper circles. Label and store in a cool, dark place. When opened, keep lily pilly jelly in the fridge.

from THE ADVERTISER / WHAT'S YOUR PROBLEM dated AUGUST 11, 1998 typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 09-06-98 (18:15) The Once And Future Legend (1) Cooking

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