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
1. 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.
2. 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.
3. 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.
4. Bottle in sterilised jars. (Hint: add extra lemon juice or use a jam setting product containing pectic, like Jamsetta, if the jelly is slow to jell.)