Lesley Posted July 27, 2008 Share Posted July 27, 2008 .......for KateA...... Lemon Jam Makes 12-13lbs Keeps well for 6 months and then darkens slightly. (mine is a year old and is fine) 4 lb Lemons 5 pints water 6lb preserving sugar Wash lemons and cut off the ends and any blemishes. Cut into 6/8 pieces and combine with the water in a preserving pan. Cover, and bring to a gentle boil - cook until rind is soft. Uncover and add sugar, stir until dissolved. Boil gently to keep the jam as lightly coloured as possible, stirring well. In about 15 mins. the jam should should be thickening, remove from heat and test for a soft set. If it is OK then remove any pips and then process or mash until fairly smooth. Return the mixture to the pan and over a very low heat, bring to the boil. (Keep stirring and make sure it doesn't burn during this stage) Pot into warm, sterilised jars as usual. Quote Link to comment Share on other sites More sharing options...
Cate in NZ Posted July 27, 2008 Share Posted July 27, 2008 Thanks Lesley, that sounds great . If I can find enough jars I'll be making that today Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 28, 2008 Author Share Posted July 28, 2008 I hope it went well Kate? I meant to say, I burnt mine - it has tiny flecks of brown in it.....but it still tastes lovely and is great as a filling for a Victoria Sandwich cake. Quote Link to comment Share on other sites More sharing options...
