lillypilly jam recipe?
John Savage
that is about to drop. Does anyone have a lillypilly jam recipe that
you can personally vouch for? I'll need to know whether the jam will
set without the addition of pectin. It seems unusual to me that there
is to be no native bird that will eat the lillypilly fruit. Each year,
the fruit just ripens, falls, then rots on the footpath. I wonder do
possoms eat the fruit?
--
John Savage (for email, replace "ks" with "k" and delete "n")
Elizabeth
I have made the jam using pound for pound, that is fruit and sugar and the
juice of a lemon. This helps the setting. It s a very nice jam.
Best if pushed through a sieve but you dont have to.
Boil until a small amount sets on a saucer when placed in the fridge.
Elizabeth.
John Savage wrote in message
<010408000102830.08Apr01$rook...@suburbian.com>...
John Savage
>I have made the jam using pound for pound, that is fruit and sugar and the
>juice of a lemon. This helps the setting. It s a very nice jam.
>Best if pushed through a sieve but you dont have to.
>Boil until a small amount sets on a saucer when placed in the fridge.
>Elizabeth.
Thank you for that advice. I halved each of the fruits so I could inspect
it, and removed the 'navel' with a sharp pointed knife. My caution paid off,
as about 5% of the lillypillys had areas of discolouration near the seed or
had insect or grub damage. When making the jam, I boiled the seeds along
with the fruit halves, added about an equal weight of sugar, juice of a
lemon, one piece of crystallized ginger cut into tiny slivers, and a small
amount of water to thin the mix as it cooked.
The conserve turned a deep brownish red colour, and after an hour or two
the seeds were easily scooped out because they floated to the surface. The
conserve set readily, and has a taste similar to plum jam. Is delicous on
toast, and irresistible when topped with whipped cream or plain yoghurt.
I'm still open to thoughts on why there seem to be no native birds or bats
that will eat the fruit growing in suburbia.