Wash lillipillies, barely cover them with cold water, then boil for 1 hour.
Press lillipillies down in the pan, then strain and measure the resulting liquid.
Add heated sugar and lemon juice (1 cup heated sugar and 1 Tbl lemon juice for each cup of lillipilli juice), and cook quickly till it jells.
Pour into sterilized jars, seal and store in a cool place.
DATE: September 1986
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