jam Accompaniment Preserve
1.2kg/2 ˝ lb Sugar
the lemons then thinly slice reserving the pips. Tie the pips in muslin.
2. Place the sliced lemons and muslin bag containing the pips in a large bowl
together with the water and soak overnight .
soaking, place the fruit, water & pips in a large saucepan, bring to the
boil, then reduce the heat, cover the pan and simmer for about 1 ˝ hours until,
peel is very soft.
Meanwhile, prepare the jars (see notes below).
the bag of pips from the pan and discard then add the sugar. Bring slowly to the
boil, stirring constantly then boil rapidly, uncovered, for about 20 minutes.
the pan from the heat and test for a set (see notes below)
the surface with a slotted spoon, allow to cool slightly then ladle into warm
jars, cover, seal and label (see notes below).
Notes: see also General
Jars - Use jars which are
free from cracks, chips or flaws – the best sizes to use are 450g/1lb although
1kg/2lb jars can be successfully used for pickling fruit. Prepare the jars by washing well in warm soapy water and
rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
for a set – Remove the pan of
jam from the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to
cool then gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it
doesn’t, return the saucepan to the heat and continue to boil for a few more
minutes then test again. Repeat as necessary.
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately
cover with a waxed disc whilst still hot (wax side down). Allow to cool then
cover with cellophane, securing
with a rubber band. For long term storage secure the cellophane with a screw top
in a cool dark place.