Number Of Ingredients 4 Steps:
Sterilize the canning jars. Wash them well with soap and water. Without letting them dry, place them on a pan that you have covered with a clean tea towel. Then place the pan in a preheated 160°C /320°F oven for 15 minutes. Heat a large cooking pot with water over high heat. Cut the bottoms of the lemons. And cut the lemons in half. Squeeze all the lemons. Add the fresh lemon juice to a bottle and keep it in the fridge. Save all the pulp and seeds from the squeezed lemons tied inside a small cheesecloth. Once the water in the pot starts to boil, dip in the squeezed lemons. Cook for 10 minutes and then transfer them into a very large bowl or pot filled with cold water. Repeat this process two more times. At this point, you may proceed to the next step and start making the jam, if you want it to be strong-flavored. Otherwise, let the lemons soak in plenty of cold water for about 14-18 hours. Changing the water they soak in at least 3 times. You may taste some of the skin to see if it is to your liking. If you want a real light lemon flavor. Keep changing the water a few times more. Transfer the lemons to a strainer. Let the lemons stand for 10 minutes. Then weigh them using a digital food scale and write down that number. Set the lemons aside. Weigh the squeezed lemon juice you’ve been saving in the fridge. Add as much water as needed so it will weigh the same as the lemons. (weight of Lemon juice + water = weight of lemon skins). 1:1 ratio. Now weigh the sugar. It should be equal to the amount of the lemon juice + water + the lemon skins. So for example, if your lemon skins weigh 1 kg and the lemon juice and water weigh 1 kg then you need 2 kg of sugar. Take the squeezed lemon cups and with a spoon scrape any remaining pulp from the inside. Place it in a large mixing bowl. Then cut the cups in half. Then cut each half into thin slices depending on how chunky you want your jam to be cut into smaller or bigger slices. Place in the bowl as well. Place the lemon juice and water along with the sugar inside a large pot. Add the cheesecloth inside as well. Ideally use a tall one or a stockpot, because jam tends to get foamy and rise a lot on the surface. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 2 minutes until most of the sugar dissolves. Add the sliced lemons and cook until the jam sets. Stirring every now and then. Takes about 25 minutes. You will see the surface starting to look glazy. To check if the jam is thick enough, place a little plate in your freezer for 5 minutes. Then take a spoonful of the jam with a teaspoon and add it to the plate. As the jam cools on the cold plate you can see how thick it is. So once the jam is set, remove the pot from heat and set it aside. Let it stand for a few minutes until you see the lemons going under the surface of the jam. This will help to distribute the jam equally into the jars, ensuring there is an equal quantity of lemons and “liquid” on each.
Time 30m Number Of Ingredients 2 Steps:
Use a sharp knife to remove the skin and pith from the lemons. Remove seeds from the lemon and puree. Cook the sugar and pureed lemon together in a saucepan over medium heat. Cook, stirring frequently, until the mixture reaches 222 degrees Fahrenheit.
Yield 8 x 450g jars Number Of Ingredients 3 Steps:
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.
Time P1DT40m Number Of Ingredients 5 Steps:
Wash lemons and cut off the very top and bottom ends of the lemon. Slice lemons thinly (removing any seeds as you go), cover with enough cold water to completely immerse the lemons and leave overnight. The next day, strain off the liquid and place lemons in a large saucepan. Cover with enough cold water to completely immerse the lemons and bring to the boil. Add the bicarb soda and boil for 15 minutes. Allow to cool a little and then strain off the liquid again. Leave lemons to cool completely. Add the one litre of water to the lemons and boil uncovered for 15-20 minutes. Add half of the sugar, stir over low-medium to dissolve the sugar. Bring to a steady simmer and simmer for 50-60 minutes, stirring from time to time. Add the other half of the sugar and bring to the boil. Continue to stir every couple of minutes for 5-10 minutes or until the mixture reaches setting point. Pour hot mixture into sterilised jars. Allow to cool a little and then secure lid.
Time 3h20m Yield Makes 6 x 450ml jars Number Of Ingredients 2 Steps:
Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top ‘button’ which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork. When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid - you’ll need 1.5 litres in total. If you don’t quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount. Halve the lemons and remove the pips - reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam. Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins. Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.
Time 15m Yield 7 8 ounce jars Number Of Ingredients 5 Steps:
Prepare jars and lids according to manufacturer’s instructions. Combine blueberries, sugar, lemon peel, and lemon juice in a large saucepot. Bring to a rolling boil over high heat; stir frequently. Stir in pectin. Boil hard for 1 minute. Remove from heat and skim foam (if necessary). Immediately ladle into hot jars, leaving a 1/4 inch headspace. Cap and process for 15 minutes in a boiling water canner.
Yield Makes about 1/2 cup Number Of Ingredients 4 Steps:
Remove zest from lemons with a vegetable peeler. Remove any white pith from zest and lemon with a sharp knife. Blanch zest only in boiling water 5 minutes. Cut peeled lemons into quarters and discard seeds. Pur`zest, lemons, sugar, and water in a blender until smooth. With motor running, add oil in a slow stream, blending until “jam” is thick, and season with salt. Transfer to a bowl and chill, covered, 8 hours to allow flavors to mellow.
Time 50m Yield 6 half-pints. Number Of Ingredients 5 Steps:
Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit., In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until peel is softened. Remove from heat and set aside., Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture., Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
