Lemon Jam

Recipe by Helen Watson1
MAKE IT SHINE! ADD YOUR PHOTO
READY IN:
UNITS: US

INGREDIENTS

Nutrition
  • 1
    kg lemon, firm (about 7 large)
  • 1 34
    liters water
  • 1 12
    kg sugar, warmed
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DIRECTIONS

  • Wash the lemons and, working on a large dish to catch the juices, cut the fruit into slices, remove the pips and tie them in a muslin bag.
  • Put the fruit, juices, bag and water into a preserving pan, cover and bring carefully to the boil, simmer until the rind is soft
  • . Remove from the heat and add the warmed sugar, stirring well until it has dissolved.
  • Bring to the boil and reduce the heat to keep it just boiling. In about 10 minutes the jam will be cooked and thick.
  • Remove the bag, squeezing well and put the pulp through a liquidiser or mincer. Return to the pan.
  • Heat gently beating well with a wooden spoon to ensure that you have a soft smooth jam. Bring to the boil stirring continuously and taking great care not to burn it. Remove from the heat almost immediately.
  • Pot and seal.
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