Japonica Jam

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4lb/2 kg japonica fruit
  • 6 pints/3 litres water
  • 2 teaspoons ground cloves
  • Sugar

Method

The ornamental japonica yields a fruit which is a type of quince and has a similar flavour. Wash the fruit, but do not peel or core. Slice the fruit and simmer in the water until tender. Put through a sieve and weigh the pulp. Add an equal weight of sugar and the cloves. Stir over low heat until the sugar has dissolved. Boil hard to setting point, pour into hot jars and cover.

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