Lilly Pilly Jam (bottom of page)

    After much searching, I have located a recipe for you, but not a jam, a jelly. I am told that the fruit goes into a mush when cooked so it is only really good as a jelly.
   The most common species of this tree is Acmena Smithii, although there are many varieties, found mainly in Australia. This variety has fruits which are a lovely deep pink color, up to about an inch in diameter. They are edible raw and are crisp and acid. I am told that the Lilly Pilly has a taste similar to an apple. It has one central stone.
From another kind lady at "global-garden" I received this information :
"The fruit of the lillypilly is fleshy and crisp with a single seed. The skin is edible and varies in color from deep magenta, through various shades of purple, mauve and lavender to almost white depending on the species. The fruit has little flavor. Syzizgium australe's fruit is quite pleasant. Jams are sometimes made from the lillypilly fruit, but mainly birds eat them".
Cheers,
Kay Gee

For each pound of fruit, add 3 cups of water. Cut each fruit with a sharp knife all the way round and place in the water.
Boil for and hour briskly to release as much pulp from the  stones as possible. Remove the stones with a slotted spoon.
Cool slightly and place the pulp and juice in a jelly bag to drip for eight hours or overnight.
 For each cup of liquid add 1 cup of sugar. Add the juice of 1 lemon to the pan. Heat slowly until all the sugar is dissolved and then boil rapidly until setting point is reached.
Ladle into hot, pre sterilized jars and seal.

If you wish to make jam, skip the jelly bag section, and add 1 lb of sugar to 1 lb of pulp plus the juice of 1 lemon in the pan. Heat slowly until all the sugar is dissolved. Boil slowly, stirring continually until setting point has been reached. Ladle into hot, pre sterilized jars and seal.

The information supplied by a number of people who kindly replied to my
e-mail from a great website:
http://www.global-garden.com.au