Ingredients:
1 kg. cleaned chopped fruit
900 gms. Sugar
1 lemon
Rind and pith of 2 lemons
150 ml. water
Method:
- Tie rind and pith of lemons in a small muslin cloth or pouch.
- Put fruit, rind bag, water,lemon juice in a large deep pan.
- Bring to a boil on high flame.
- Simmer till fruit is soft.
- Cool, pour into a bowl, stir in sugar.
- Cover with a clean cotton cloth, leave aside for 12 hours.
- Remove cloth, rind bag, put back to cook in similar pan as before.
- Stir cook till sugar melts completely.
- Boil on high to reach setting point.
- Test if setting point has been reached by plate or spoon test.
- Pour while hot into sterile jars.
- Cool and seal.
Making time: 2 hours (exlcuding maturing time)
Makes: 1.75 kg. of jam
Shelflife: 3 months sealed, refrigerate after seal is broken.
Pickles and Jam's Index
