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Lemon
Marmalade
Veg CD
ACC Vegetarian
Fruit Cold
jam Accompaniment Preserve
Preserves Preserving Ingredients
450g/1lb Lemons 1.1L/40fl.oz.
Water 1.2kg/2 ˝ lb Sugar 1. Halve
the lemons then thinly slice reserving the pips. Tie the pips in muslin.
3. After
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. 4.
Meanwhile, prepare the jars (see notes below). 5. Remove
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. 6. Remove
the pan from the heat and test for a set (see notes below) 7.
Skim
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 preparations
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.
Testing
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.
Filling 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 lid.
Storage
– Store
in a cool dark place.
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