Japonica Jelly

Preparation info
    • Difficulty

      Easy

Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 3lb/1.5 kg japonica fruit
  • 4 tablespoons lemon juice

Method

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