Japonica Jelly from The Complete Book of Home Preserving by Mary Norwak
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 ...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 3lb/1.5 kg japonica fruit
- Sugar
- 4 tablespoons lemon juice
- 6 pints/3 litres water
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Lemon Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Rowanberry Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Tomato Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Quince Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Gooseberry Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Blackcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Medlar Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Redcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com