Friday, 14 October 2011


Yesterday I converted the juice from the Japonica-and-Lemons into jelly.   It is no longer murky, it  is now relatively clear and a sort of pinky-brown.   It's quite a sharp sweet-and-sour taste, so I think I shall cheat and label it as Shredless Marmalade.  I'm going to try some on crumpets this morning.

As this wasn't a disaster, I'm going to make some Japonica Jelly, without the lemon.  I'll follow the Quince Jelly recipe,  and then I will be able to do a direct comparison.

I'll report back.

1 comment:

  1. I'd be interested to hear how the quince jelly goes; I found it to be a bit tasteless :(