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.
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.
