If anyone out there wants to make some really yummy jelly for free and comes across a japonica covered in lovely golden fruits, now is the time to pick them and jelly them.
Japonicas are often used as hedging plants or growing up house walls, have pinky/salmon coloured flowers in the early Spring and golden apple-like fruits now.
Chop fruits in half, add water to cover, slowly bring to the boil, boil briefly until the fruits are soft. Strain as for any other jelly, add the juice of a lemon, boil up with sugar¦.tastes fresh and tart and extra zing can be added by putting in slivers of lemon and orange zest, or chilli flakes and lemon zest or just the chilli. It also makes a great jelly for adding other sweeter fruits to-like peaches/nectarines " the perfect jelly fruit for those who don't like sweet jams and jellies!
oh- and it sets like a dream.
My japonica has ridiculous quantities of fruit this year- on jelly batch two today, enough for two more batches waiting on the table.
Lucky you, Kate! I haven't even looked this year. I have a cooker, but nothing except slowly drying walls in the rest of the kitchen, and no room in the freezer, so I don't want to think about what I could be preserving. The extractor fan would help, if it were connected, it isn't. (Why not? It was when I went away. )
I thought of you when I flew into Heathrow on Wed. I think ours was the second plane of the day in to terminal 5. It was early, about 4.45am. Ridiculous hour to be landing, for noise and for passengers. Waiting for the railair bus to Reading was chilly. We saw lots of buses with workers who mostly looked pretty bleary eyed streaming off them.
blog: Devon Garden
Ah yes, the 'wake up' plane! we know it well! A number of long haul flights come in around then, sometimes we don't hear them as the flight paths aren't always the same, but on the days we do....oh, how we hate that plane!
Given that I decided not to make any jam this year I now have absurd amounts of variously flavoured japonica jelly, I shall have to scout around for more jam jars, i recycled loads last week- how stupid was that?- there are still fruits on the bush. I like japonica as it doesn't make a sweet jelly.
Ha! I've just posted on the 'Jelly' thread my problems with jammy, oversweet jellies. Do you use just japonica fruit for the jelly and still get a good set - no apple addition? What colour do you get as a result? Your japonica may just be the answer to my dreams, in which case - be prepared for a night raid!
Gone crazy. Back soon.
Only Japonica and the juice of a lemon, sets fast and well. it goes a lovely pink. Too late for a night raid- I've picked every last one!
Hello Toffeeapple, we make our apple/quince/pear cheese with a Mehu Liisa steamer, after it has extracted the juice we pass the pulp through a food mill/mouli then weigh it then place in a maslin add sugar, lemon or gooseberry juice bring to the boil then pot off. I'm in the process of steaming some of our quinces as i type this. I cant be bothered with the jellies so i leave them to my wife.
havent a clue how long they last, it all gets eaten within weeks of manufacture!
No Seriously we pasteurise the jars in a pressure cooker so we expect them to last 12 months but once opened we reckon 3 weeks but as this is our first year of largish production, it will be interesting to see if they do last 12 months.
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