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Easy
By Mary Norwak
Published 1978
Japonica jelly is similar to quince jelly in flavour. Wash the fruit but do not peel or core. Cut them into pieces and put into a pan with the lemon juice and water. Simmer for about an hour until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 1 lb/450g sugar to each pint/500ml juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting