Japonica Jam

Preparation info

  • Difficulty

    Medium

  • Yields about

    2 lb

    .

Appears in

Ingredients

  • 1 lb. japonicas
  • 1 pint water
  • pinch ground ginger
  • sugar
  • lemons

Method

Wash japonicas, but do not peel or core. Put into a preserving pan or large saucepan with the water (if the fruit is under-ripe add an extra ΒΌ pint water) and ginger. Simmer gently until the mixture is a pulp. Sieve the pulp and to each 1 lb. of pulp add 1 lb. sugar and the juice of 2 lemons. Put over a low heat until sugar has dissolved, then boil rapidly until setting point is reached. Pour into hot sterilized jars and cover.

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