Recipe Archives->Preserving->Lemon Jam 01

 
Lemon Jam
Yield:  8 x 450g jars
  
1 kg firm lemons; (about 7 large)
1.75 litres water
1.5 kg sugar; warmed
 
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.

Printable version: lemon-jam01.txt.