Tuesday, April 22, 2014


While other mummy blogs are espousing the virtues of a sugar free diet, this one will share with you how to unashamedly love it! Call me old fashioned but I love the traditional baking trifector: flour, butter and sugar. Not very trendy I know, and I do love a little quinoa occasionally but on the whole I'm not into superfoods. Superfoods are for supermums and I'm not one of those. Hence this post about sugar and its use, specifically in lilly pillie jelly.

Quin and I were visiting friends on the bike the other day and he insisted on stopping to pick some lilly pillies to munch on. These are cute little fruit that grow on beautiful big trees that are common in old Hilton gardens. They are native to the east coast of Australia but do very well here. The texture is weird and slightly astringent. They are free and bountiful and so we eat them! We've done jelly and cordial before and both taste a bit like different forms of fairy floss. What's not to love?

Quin remember how much he wanted to raise some funds for his next Lego Movie Lego set and suggested we pick enough to make some jelly to sell to unsuspecting family and friends. Not wanting to quash his entrepreneurial spirit, I agreed to help him. Four o'clock in the afternoon - a perfect time to start a batch of jelly and I knew I'd 'get it done in twice the time' with Quin helping (as my Mum would say to us as a kid's with a smile and wink to Dad!). So, enthusiastically taking his life in his own hands he balanced on the fence and on the bike and we quickly picked 1.5 kgs. Perfect.

The recipe is from my favorite preserves book, A Year in a Bottle by Sally Wise. The recipes are simple and never fail. This one is:
1.5 kgs lilly pillies
juice of one lemon

Boil lilly pillies in enough water to just cover them with lemon juice, then cook gently for 30 mins.

Strain through a colander, then through a sieve lined with muslin.

For each cup of liquid add a cup of sugar, stir until sugar is dissolved and then bring to a rolling boil.

When setting point is reached (ie test with a few drops on a saucer in the fridge - if it sets when cooled, its set) pour into sterile jars and seal. The jelly is beautifully clear and smooth and very fairy flossy.

1 comment:

  1. LOVE IT!!! That is just fabulous, Quin!