JAPONICA APPLES

Press, Volume LXXII, Issue 21746, 31 March 1936, Page 16

JAPONICA APPLES

TO THR EDITOR OT THE PEE SB. Sir,—ln reply to the query of “In:erested,” Japonica apples make excellent jelly. Use an ordinary apple ielly recipe. No flavouring is required. —Yours, etc., GERALDINE. Geraldine, March, 29, 1936. TO THE EDITOR OF THE PRESS. Sir,—ln reply to “Interested’s” let:er about Japonica apples, it would »ive me great pleasure to give the retired information, as I use the apples 2very year myself in making my fruit iellies. The apples, used by themselves, are rather acid, but if they are used half jnd half with any fruit this tends to help set the jelly and takes that sweetness off that most jellies have. Used with blackberry or quince, Japonica applies are specially delicious.—Yours, stc., HOUSEWIFE. Ashburton, March 30, 1936. TO THE EDITOR OF THU PRESS. Sir,—ln answer to your correspondent, who is seeking a recipe for using japonica apples, I give the following:—(1) Cut up and boil in sufficient water to cover them, any quantity of japonica apples, till they become soft pulp. Strain through a jelly bag. Next take three cups of the liquid, add one cup of chopped parsley, boil two minutes, add three and a half cups of sugar, boil fast for six minutes and bottle. This is nice with boiled meat or added to white sauce. Mint may be used instead of parsley. (2) Use one pound of japonica apples to three pounds of apples or quinces. Boil in sufficient water to cover; strain, add an equal quantity of sugar, and boil fast for six minutes. This makes a delicious jelly for use on bread, cakes, etc.—Yours, etc., MARLBOROUGH, March 30, 1936.