Lemon Jam

1. 1

   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.

2. 2

   Put the fruit, juices, bag and water into a preserving pan, cover and bring carefully to the boil, simmer until the rind is soft

3. 3

   . Remove from the heat and add the warmed sugar, stirring well until it has dissolved.

4. 4

   Bring to the boil and reduce the heat to keep it just boiling. In about 10 minutes the jam will be cooked and thick.

5. 5

   Remove the bag, squeezing well and put the pulp through a liquidiser or mincer. Return to the pan.

6. 6

   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.

7. 7

   Pot and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.