Lilly pilly

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These Lilly pilly had a lovely crunchy texture, refreshing mild flavour and didn’t have a strong tannin flavour like some can. This was a mighty tree but had some low branches I could harvest from. While they’re great to eat fresh I decided to preserve some of their goodness. They are high in vitamin C and I suspect are good for staving off winter colds and flus.

First I cleaned them up by tipping them in the kitchen sink with cold water and a cup of white vinegar. I let it soak for 30 mins and give it a little swirl. Then took out a hand full at a time and picked out the bad ones before placing in an extra large colander to dry. These were relatively big berries so it didn’t take too long. These can be stored fresh in the fridge or made into a pink fermented fizzy drink. I dried mine and made a mint jelly with them.

Dried Lilly Pilly 

Cut them around the middle and pop out the seed with your thumb or the tip of the knife.  Place each half facing up on a dehydrator tray. Place some foil underneath or silicon baking sheets so they don’t fall through when they shrink. Set the temperature on 70C for 7 hours. Good sprinkled on top of muesli or eaten in a trail mix.

Lilly pilly minty jelly

Lilly pillies

Apples, optional

Native mint, Mentha australis

Water

Sugar

Add just enough water to cover the fruit. Chop the apple and include the skins and cores. No need to deseed the berries. Just put them in the pot whole. The berries will want to float so place a plate over them to hold them under the water. Bring to a boil and a rolling simmer for 30 mins. It’s ok if it cooks a bit longer, you just want it soft and for the flavour and pectin to release in the water.

Once it’s cooked set up a strainer over a large bowl and line it with a clean cloth. I used calico but any clean cloth will do. Place a small plate into the strainer to stop the big particles pushing through the cloth. This will result in a clearer jelly. Pour all the fruit into the strainer and carefully remove the small plate. Don’t gather up the sides of the cloth and squeeze or you will get cloudy jelly. Leave to drain into the bigger bowl overnight. In the morning I had a pink coloured opaque liquid. You can keep the liquid  in the fridge until you’re ready to do next step

Ratios are 1 cup liquid to just over 2/3 cup sugar. Bring to a hard boil for at least 10 minutes to help it reach setting point. Do the freezer plate test to check if it’s ready.

While this is boiling prepare your native mint. This mint is quite strong so you don’t need a lot. Place it in a bowl and blanch by pouring some boiling water over the leaves. Take leaves straight out of the water and place on a clean tea towel and pat dry. Let the jelly cool down a bit in the jars before placing mint into the jar. This will help the mint suspend in the jelly rather than clump up together.

You can skip adding the mint step and just have Lilly pilly jelly if you prefer.

 

 

 

 

Crabapple jelly

CRABAPPLES

Crabapples are the cutest little fruit, looking just like a miniture apple. They ripen just before their relatives the apple. They’re tart when eaten fresh but the flavour can be mellowed by stewing them. Once stewed they can be run through a food mill to remove the seeds and used like apple puree. They’re high in pectin and a pectin stock can be made with them to use throughout the year for other jams and jellies. They would be good to mix with blackberries which are in season at the moment but low in pectin. Like regular apples these come in all sorts of colours and flavours and the green ones are the most tart. I foraged these from a tree at the local youth centre. They were just dropping on the ground so I figured it was ok to pick some from the tree.

Crabapple jelly recipe

Crabapples

Water

Sugar

Soak the fruit in a sink with hot water and about a cup of vinegar. This will lift off any dirt and clean the fruit. Remove any bruised fruit. No need to cut the fruit, just rinse and then place in a heavy based pot. Add just enough water to cover the fruit. Bring to a boil and a rolling simmer for 30 mins. It’s ok if it cooks a bit longer, you just want it soft and for the flavour and pectin to release in the water.

Once it’s cooked set up a strainer over a large bowl and line it with a clean cloth. I used calico but any clean cloth will do. Place a small plate into the strainer to stop the big particles pushing through the cloth. This will result in a clearer jelly. Pour all the crapapples into the strainer and carefully remove the small plate. Don’t gather up the sides of the cloth and squeeze or you will get cloudy jelly. Leave to drain into the bigger bowl overnight. In the morning I had a delicate pink coloured opaque liquid from this batch. I kept mine in the fridge until I was ready to do next step the next day.

At this point instead of continuing with making jelly you could freeze the liquid in 1 cup batches and use as pectin stock later. You will have left over stewed fruit which can be run through a food mill and use like an apple puree.

Back to the recipe – when ready add 1 part crabapple liquid to 0.7 parts sugar. I used 1 cup to just over 2/3 cup sugar. Bring to a hard boil for at least 10 minutes to help it reach setting point. Do the plate test to check if it’s ready. Try to put in the sterilised jars straight away or it will start setting in the pot. If you pour it in down side of jar you won’t get air bubbles in it like I have in the picture below. Preserve by giving the sealed jars a bath for 10 mins then cook and store in dark cupboard. Eat within the year.

And here’s the finished result – crabapple jelly.

finished jelly