The berries are very tart - I believe you can eat them raw, although I'm certainly not going to have a go ;-) - but they do make a very nice jam. Not having a sweet tooth, I love the tart flavour much more than the sickly-sweet strawberry jam my kids favour. I harvest them by holding a large bowl underneath the clusters and rubbing them gently; the ripe and almost ripe ones fall off easily into the bowl. Just beware of coming face-to-face with a cranky parrot, as my husband did when I sent him out for a second harvest :-)
Lilly Pilly Jam
1. Rinse the berries and pick over them well to remove any leaves or spoiled berries (and the odd bug or two).
2. Place the berries in saucepan, just covered with water. Bring to the boil, then reduce to a simmer and cook for around 30 minutes, until the berries have lost their colour and the seeds have separated from the pulp.
3. At this point you can make Lilly Pilly Jelly by straining the mixture through a fine muslin - leave the pulp to drain for several hours and don't be tempted to push on the pulp, as this will result in a cloudy jelly.
If you wish to make Lilly Pilly Jam, simply push the pulp through a food mill or sieve, to remove the seeds (it will also remove the skins and much of the flesh).
4. Measure the amount of liquid you have and return it to the pan. Add the same volume of sugar and the juice of 1 lemon per litre (quart) of liquid.
5. Return the mixture to the boil, stirring to dissolve the sugar, then reduce heat to a high simmer for around 30 minutes. Test for setting by spooning a small teaspoonful onto a cold saucer and placing in the freezer for a minute; if it has formed a skin on the surface when you run your finger through it, it is set. if not, continue to simmer until it passes the test.
6. Bottle into hot, sterilised jars.
7. Enjoy on toast or scones :-)