Welcome to my kitchen, where I love to experiment with different combinations of flavors and ingredients to create new dishes.
One of my all-time favorites is Lilly Pilly Jelly, a sweet and tangy condiment made from native Australian berries.
I discovered this recipe during a camping trip in the Australian bush, where I picked fresh Lilly Pilly berries right off the trees.
Since then, I have been making this jelly in my own kitchen, and now I’m excited to share my recipe with you.
5 Reasons You’ll Love This Lilly Pilly Jelly Recipe
- Reason 1: It’s a unique and delicious condiment that adds a burst of flavor to your breakfast toast, cheese board, or meat dishes.
- Reason 2: It’s made with fresh, natural ingredients, with no added preservatives or artificial flavors.
- Reason 3: It’s easy to customize the sweetness and tanginess to your liking, depending on the ripeness of the berries and the amount of sugar and lemon juice used.
- Reason 4: It’s a versatile recipe that can be scaled up or down depending on how many berries you have on hand or how much jelly you need.
- Reason 5: It’s a great way to use up excess Lilly Pilly berries, which can be prolific during the summer months.
- Large saucepan: This is needed to cook the berries and sugar mixture and allows for easy stirring.
- Muslin cloth: It’s used to strain the berries, ensuring that the jelly is smooth.
- Wooden spoon: This is used to stir the mixture as it cooks and prevents the jelly from sticking or burning to the bottom of the pan.
Ingredients You’ll Need
- Lilly Pilly berries (2 cups): These are the star ingredient of the recipe, providing the unique flavor and beautiful pink color.
- Sugar (1 cup): This is used to sweeten the jelly and give it a desired consistency.
- Water (as needed): It’s used to boil the berries and create a liquid mixture to strain through muslin cloth.
- Lemon juice (juice of 2 lemons): This adds a tangy flavor to the jelly and also helps it to set.
How To Make Lilly Pilly Jelly
- Step 1: Wash the Lilly Pilly berries and place them in a large saucepan.
- Step 2: Add enough water to barely cover the berries and bring it to a boil.
- Step 3: Reduce the heat and let the mixture simmer for an hour or until the berries are soft.
- Step 4: Strain the mixture through a muslin cloth, and let the liquid drip for an hour or until all of the liquid has been extracted.
- Step 5: Pour the liquid back into the saucepan and add 1 cup of sugar per each cup of liquid. Add the lemon juice, and mix well.
- Step 6: Bring the mixture to a boil and stir constantly until the sugar has dissolved.
- Step 7: Test the readiness of the jelly by placing a small amount of jelly onto a cold saucer and when given a shake, wrinkles appear.
- Step 8: Once ready, remove the saucepan from heat, and carefully pour the jelly into sterilized jars. Allow the jelly to cool and set before refrigerating or serving.
5 Expert Tips and Tricks for The BEST Jelly
- Tip 1: Use ripe and fresh berries for the best flavor and color. Overripe berries can result in a mushy consistency, while underripe berries can be too tart or bitter.
- Tip 2: Do not push the mixture through the muslin cloth or cheesecloth, as it can make the jelly cloudy. Instead, let it drip naturally and don’t rush the process.
- Tip 3: Adjust the sugar and lemon juice amounts based on your personal preference. If you like a sweeter jelly, add more sugar, or if you like it more tangy, add more lemon juice.
- Tip 4: Skim off any foam or impurities that may appear on the top of the mixture. This can help make the jelly clearer and more visually appealing.
- Tip 5: Sterilize your jars and lids before storing the jelly to ensure its longevity.
- Add fresh herbs like rosemary or thyme during the boiling process to infuse more flavors. Strain the herbs out before pouring the jelly into the jars.
- Add a pinch of chili powder or diced jalapeno to the mixture during the boiling process to add a bit of spice to the jelly.
- Add fruits like apples or cranberries to the mixture to create a unique flavor profile that complements the Lilly Pilly berries.
Storing, Freezing, and Reheating
- Storing: Store the jelly in an airtight container in the refrigerator for up to 3 months. Make sure the lid is sealed tightly to avoid any bacterial contamination that can spoil the jelly.
- Freezing: Freeze the jelly in a freezer-safe container for up to 6 months. Thaw the jelly overnight in the refrigerator before using it again.
- Reheating: To melt the jelly again, place it in a saucepan over low heat, stirring occasionally until it’s liquid again.
Lilly Pilly Jelly
- Large saucepan
- Muslin cloth
- Wooden spoon
- 2 cups Lilly Pilly berries
- 1 cup Sugar
- Water (as needed)
- Lemon juice from 2 lemons
- Wash the Lilly Pilly berries and place them in a large saucepan.
- Add enough water to barely cover the berries and bring it to a boil.
- Reduce the heat and let the mixture simmer for an hour or until the berries are soft.
- Strain the mixture through a muslin cloth, and let the liquid drip for an hour or until all of the liquid has been extracted.
- Pour the liquid back into the saucepan and add 1 cup of sugar per each cup of liquid. Add the lemon juice, and mix well.
- Bring the mixture to a boil and stir constantly until the sugar has dissolved.
- Test the readiness of the jelly by placing a small amount of jelly onto a cold saucer and when given a shake, wrinkles appear.
- Once ready, remove the saucepan from heat, and carefully pour the jelly into sterilized jars. Allow the jelly to cool and set before refrigerating or serving.
- This recipe can be scaled up or down depending on how many berries you have on hand. Just adjust the amounts of sugar and lemon juice accordingly.
- Lilly Pilly jelly is perfect for gifting or entertaining, as it looks beautiful in small jars and can be used in so many different dishes.
- Serve Lilly Pilly jelly with cheese, crackers, or as a condiment for roasted meats or game. It also pairs well with breakfast toast or scones.
Rachel Kim, a passionate recipe developer and tester, thrives on creating healthy, delicious, and easy-to-follow dishes. A lover of local farmers’ markets and culinary experimentation, she enjoys sharing her knowledge and skills through hosting cooking classes for friends and family, while continuously expanding her own culinary horizons.