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Lilly Pilly Jelly
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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.)
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