Posted: 07/10/2012 at 13:10
Japonica Jelly1 lb japonica fruitQuarter pint waterSugarJuice of half a lemonWash the fruit. Don't worry if you can't remove the waxy coating on the skin, and chop it up well. Simmer the fruit and water until it's soft.Strain through a jelly bagMeasure the juice and allow 1 lb sugar to each pint of juice.Stir in sugar and lemon juice.Continue stirring until dissolvedBoil rapidly until set. (After around 15 minutes start testing by dropping a small amount of juice on a very cold plate. Leave for a few minutes. If it starts to crinkle, setting point has been reached.
Japonica Jam1 lb unpeeled japonicas2 lemonsPinch of ground ginger1 - 1 & a quarter pints water, depending on ripeness of fruitSugarDo not peel or core the japonica. Cut into halves and simmer in the water until pulpy. Add ground gingerSieve and to each pint of pound of pulp, add juice of one lemon and 1 lb sugarBoil until set.