KUNZEA AND ILLAWARRA PLUM JELLY
SERVES 4
100g caster sugar 4 gelatine leaves edible flowers and herbs, to serve
KUNZEA AND I LLAWARRA PLUM CORDIAL
300g Illawarra plums (or Davidson’s plums), halved, stones removed
1 tsp dried ground white kunzea flower
2 cups caster sugar
1 tsp tartaric acid
2 lemons, juiced
For cordial, combine all ingredients with 1 litre water in a saucepan. Bring to the boil, and boil for 5 minutes or until fruit is just starting to soften. Remove from heat, mash fruit coarsely, strain through a fine sieve into a jug, then pour into a sterilised bottle. (You can use this like any cordial – put a splash in a To make jelly, put sugar and 400ml water in a saucepan and bring to the boil, stirring to dissolve sugar. Remove from heat. Soak gelatine leaves in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then add to hot syrup and stir until dissolved. Add 100ml cordial and stir to combine. Pour into four small bowls or moulds and refrigerate overnight to set. Turn out onto plates, or serve in bowls, topped with flowers and herbs.
