"Nick Maclaren" wrote in message
...

In article ,
"Mary Fisher" writes:
|
| If FULLY ripe fruit is used for this jelly, then 15 g of citric or
tartaric
| acid should be added to give a good set.

Hence my remark about low acid. An even better solution is to use
a mixture of quince and japonica.

The problem with leaving it to be fully ripe is that the fruit tends to rot
and/or grow mould. I've found it better to make jam or jelly with it before
it's fully ripe.

I don't use any acid. The jelly I make can be used as a trampoline. Is has
to be cut with a knife to use, the set is so good.

Mary


Regards,
Nick Maclaren.