Sooo much pooping

[Lesley]

I'll be making some of this in the lull between soft fruits and all the greengages and plums which are nearly ripe.....

 

It has the flavour of marmalade but not the texture - we prefer it to marmalade.

 

Lemon Jam

 

Choose thin skinned lemons if possible, the colour of the jam depends on this.

Yield: 12-13lbs

Keeps: 6 months, thereafter it tends to darken but still tastes fine.

 

4lb lemons

5 pints water

6lb preserving sugar

 

Wash lemons and cut off stem ends and blemishes. Roughly cut the lemons into 6 or 8 pieces. Combine lemons and water to a preserving pan, cover and bring to a gentle boil. Cook until the rind is soft.

 

*Leave to cool and then remove peel and zap it in the processor or mash until it is the texture you require*

 

Heat the processed mixture gently and add the sugar, stirring without boiling until the sugar has dissolved. Boil gently as you want the jam to be as pale as possible, stirring well.

 

In 15 minutes the jam should be starting to thicken, remove the pan from the heat and test for a soft set. Gently reboil if necessary - at this stage the jam will burn very easily.

 

*(Original recipe says to "Skim off any pips and then process or chop the mixture to the texture you like. Return mixture to the pan over a low heat and stir constantly, just until it bubbles" at this stage - I prefer to do it earlier.)

 

Pot into sterilised jars.

 

I use this as filling for the courgette cake instead of lemon curd.

Edited August 13, 2010 by Guest

[Ygerna]

YUM

[Lesley]

I made a batch yesterday and remembered that I find it easier to process the soft peel before adding the sugar - I have amended the recipe.