Lilly Pilly Jam
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 30 minutes
Makes: 400g/14oz jar
- 2 cups/300g/10.6ozs lilly pilly fruit
- 150g/5ozs white sugar
- 1/2 cup/120ml/4flozs water
- 2 tablespoons/40ml/1.4flozs lemon juice
- Finely grated zest of 1 large lemon or 2 small lemons
- 1 teaspoon vanilla bean paste
Step 1 - Place a metal plate in the freezer. Remove the seeds from the Lilly Pillys. You can just break the skin and flesh with your fingers as it will be soft. Remove the small seed (around the size of a peppercorn). Place the fruit with the sugar, water and lemon juice into a small heavy bottomed saucepan and bring to a boil. Place the lid on and simmer for 25-30 minutes or until berries are soft.
Step 2 - Place a teaspoonful of the liquid onto the frozen plate and run the spoon through it. If the line stays, the jam is ready. I usually heat a glass jamming jar in the oven for 10 minutes at 180C/350F. When it is ready and still hot take the jar out of the oven and pour in the hot jam into the hot jar (if the jam is cold the glass may crack and vice versa) leaving 1cm/1/2 an inch space on top. Using a tea towel, screw on the lid and turn the jars upside down and cool.