Lilly Pilly Jelly
70kcal
Ingredients
- 4 cups of fresh lilly pilly berries
- 2 cups of water
- 1 lemon for zest and juice
- 2 cups of sugar adjust to taste
- 1 packet of pectin for setting
Equipment
- Large saucepan
- Fine mesh sieve or cheesecloth
- Wooden spoon
- Cold plate (for setting test)
- Sterilized jars and lids
- Measuring cups and spoons
Method
- Prepare the Berries: Wash the lilly pilly berries thoroughly, removing any stems and leaves. Place them in a large saucepan with 2 cups of water.
- Cook the Berries: Bring the mixture to a boil, then reduce to a simmer. Cook for 15-20 minutes until the berries burst and soften.
- Extract the Juice: Strain the cooked mixture through a fine sieve or cheesecloth to remove seeds and skins. Press gently to extract as much juice as possible.
- Make the Jelly: Return the strained juice to the saucepan. Add the lemon zest, lemon juice, and sugar. Stir to dissolve the sugar, and bring the mixture to a boil. After boiling, add the pectin and stir well.
- Test the Jelly: Let the mixture simmer for 10-15 minutes. To check if it’s set, place a spoonful on a cold plate—run your finger through it. If it wrinkles and doesn’t run, it’s ready.
- Jar the Jelly: Pour the jelly into sterilized jars, seal, and let them cool. The jelly will continue to set as it cools.
Notes
- Storage: Store the jelly in sterilized jars in a cool, dark place. Once opened, keep it in the refrigerator for up to a few weeks.
- Adjust Sweetness: You can adjust the sugar to your preference, especially if you like a more tart jelly.
- Pectin Alternatives: If you prefer not to use pectin, you can cook the jelly longer to help it naturally thicken.
