Honey Lemon Jam
Knowing when you jam or jelly is properly set gets easier with time. One simple, time-honoured method is to chill a saucer in the freezer. When you suspect your preserve might be ready, drop a spoonful onto the cold plate and wait 30 seconds or so. If it has thickened and forms a skin it is set. If still runny, cook longer and test again.
ingredients
- 900g unwaxed lemons
- 1.2 ltr water
- 700g honey
- 1.25kg white sugar
method
Wash and dry the lemons, then zest the skin and put to one side. Remove all the white pith and pips. Finally chop the flesh, reserving any juice.
Place the zest and flesh in a large saucepan and top with 1.2ltr water. Place the pith and pips together in a muslin cloth and add this to the pan also. I find it easiest to attach this to the pan’s handle so it can’t catch on the bottom of the pan.
Simmer gently for 60 minutes.
Remove the muslin cloth. Add honey and suagr and cook until set.