Lemon Jam

If you're looking at what to do with all those lemons you have, this is the recipe for you!

Now this is a bit of a process I have to admit, it does take a while to make.

However you can do soo much with this jam; gift it, spread it on your morning toast, use it in cream, cheesecakes, pastries and biscuits! The possibilities are endless.

This makes around 7 small jars.

It's quite sweet, a tad bitter and VERY lemony.

Learn how to sterilize your jars here > https://carmelaskitchen.wixsite.com/foodie/post/sterilize-jars

Ingredients:

1,000kg Lemons

1,500kg Water

2,000kg Caster Sugar

Notes:

• This jam has no added setting agents, so it’ll be a more looser jam.

• If jars have sealed correctly this should keep for at least 2 years.
  

Method:

• Cut both ends of the lemons off and place into a big pot with the water. Cover and allow to boil for 2 and a half hours. This will ensure that the lemons are all soft.

• Allow to cool down for around 30 minutes or when it's cool enough for you to touch the lemons.

• Remove lemons from the water, slice or dice the lemons, making sure to remove any seeds.

• Using the lemon water, measure out 1,500kg, if you don’t have enough just add more water.

• Add the water and lemons back into the pot, along with the sugar.

• Heat on low for 30 minutes, be careful that it doesn’t over flow.

• After 30 minutes, you can remove from the heat and using a stick blender, blitz it up so it’s not so chunky.

• Put the pot back on the heat and allow it to boil for a further 30 minutes. The jam should look glassy and should be slightly more thick. You can test to see if your jam is ready by placing a spoon in the freezer for 20 minutes and then dipping the spoon into the jam, allow it to sit for 5 minutes and when you push the jam it should ripple slightly and be thickish. If you think it's still too thin, just keep boiling it.

• Once your happy with the consistency of your jam, remove from the heat and allow it to sit for 10 minutes, before carefully pouring the jam into sterile jars, tighten the lids, tip jars upside down and allow to fully cool. Once cooled, the lids should be sealed.