thanks
deb :o)

The Lily pilies (that spelling looks funny) are a hedge along two fencelines. We must have about 20 trees - none over 8' tall. However, hubby keeps them under control with his trusty electric hedger thingy. So we have no fear of them running wild, nor dropping too many fruit on the ground and paving.

Again, thanks everyone
deb :o)

Hope it helps.

LILLY-PILLY JELLY - A Jackie French recipe
I prefer to make this recipe from the small leafed lillypilly (Syzygium leuhmannii) which produces large quantities of fruit around Christmas time but you can use a mixture of lillypillies when quantities are limited.
Collect fresh, firm, ripe fruit from trees and wash well. If you do not intend to make the jelly immediately, you can freeze the berries for later use.
Wash and chop (no need to core or peel) a small quantity of granny smith apples. I use six large apples for a whole bucket of berries. Adjust quantities according to your supply of berries.
Add berries and apples to a saucepan with enough water to cover the bottom half of the fruit. Boil uncovered for around 30 minutes, stirring regularly until the water shows good colour and the berries and apples are soft.
Strain the mixture through a sieve for a cloudy jam or through muslin cloth for a clear jelly.
Add 1 cup of sugar for each cup of strained liquid, re-boil. Bottle while hot into warm, clean jars and seal well.
This recipe makes a clear, soft jelly. For a firmer consistency add a jam setting agent according to directions.
*If you add extra water during the fruit boiling process, you will make lillypilly cordial. Add a little of the pink lillypilly cordial concentrate to water, mineral water, soda water or champagne!