Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Lilly Pilly Jelly

Print this Recipe    Lilly Pilly Jelly

Lilly Pilly Jelly

Fruit for jelly should be fully matured, but not over-ripe. Adjust
the quantities to suit the amount of fruit you have.

lilly pilly fruit
water
sugar
lemon juice

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.)

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.