Luehmann’s Lillipilli (Syzygium luehmannii), the riberry, is the aristocrat of the lillipilli family: weeping fine leafed foliage that flushes vivid pink red, fluffy cream flowers, and clusters of edible magenta riberries prized in native food kitchens. A rainforest giant by birth, it settles politely to 6m to 8m in gardens, making an elegant screen, clipped hedge or small feature tree. It is pet friendly, bird attracting and beautiful at every stage
You can get trees to plant from a Nursery Near Me
Riberry Lillipilli Jam Recipe
Makes: Approx. 2 jars
- 500g fresh riberries (Lillipilli)
- 400g white sugar
- Juice of 1 lemon
- 60ml water
- Optional: small pinch of cinnamon
Prepare the fruit: Wash the riberries thoroughly and remove any stems or leaves.
Add the fruit, lemon juice and water to a saucepan and cook gently for 8 to 10 minutes
Stir through sugar until completely dissolved. Bring to a boil and then reduce heat and simmer for 20 to 30 minutes.
Place a small spoonful onto a chilled plate. If it wrinkles slightly when pushed, the jam is ready.
Carefully pour into sterilised jars while hot and seal immediately.
