LILLY PILLY JELLY !!
Ingredients (method changes based on how much you have )
**Amounts are based on how much fruit / liquid you have after cooking
Lilly Pilly Fruit
1 : Wash fruit well after removing stalks. Barely cover with water and bring to the boil. Cook until fruit is tender.
2 : Strain through jelly bag overnight or longer. (Do not squeeze bag, this will cause clouding).
3 : Add 1 Cup of White Sugar per 1 cup of liquid and bring to boil. Boil rapidly until small amount of juice gels in cold saucer. The addition of 1 teaspoon of tartaric acid to 7 cups of liquid helps to set.
4 : Bottle in sterilised jars.
**** If you do not have a jelly bag, wet several squares of cheesecloth big enough to line a colander or strainer