Elite life

Lemon Jam Recipes


Lemon Jam 1

1 kg lemon, firm (about 7 large)
1 3/4 liters water
1 1/2 kg sugar, warmed
Cooking Instructions:
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.
Lemon Jam 2

1 1/2 c. sugar
1/4 c. butter
3 eggs
1 lemon, juice and rind
Cooking Instructions:
Boil all ingredients gently in saucepan, stirring constantly until mixture is as thick as honey. Use as you would honey.
Lemon Jam 3

500 g (1 lb) lemons
1½ liters (750 ml) hot water
1½ kg sugar
Cooking Instructions:
Wash and dry the lemons, then cut in half lengthways. Cut into thin slices, and then cover with the hot water. Leave to stand 48 hours. Next day, take out two cups of liquid and replace with 3 cups of fresh water. Cook rapidly for 1 hour. Add the sugar; bring to the boil, stirring to ensure that the sugar is completely dissolved before the boiling point is reached. Boil till setting point is reached, then leave to stand 10 minutes. Pour into sterilized jars and seal.
Lemon Jam 4
2 kg of pears (peeled, cored and chopped
3 medium lemons (strained juice and zest)
1 kg of granulated sugar
1 litre of water
Cooking Instructions:
Prepare the pears and place in a large covered bowl, to stop them browning. Remove the zest from the lemons carefully to avoid adding the bitter pith. Set zest aside. Squeeze the lemon juice and strain. Add the water, chopped pears, lemon zest and juice to a large heavy bottomed saucepan. Simmer very gently until the pears are just soft. Pour in the sugar and stir, over a medium/low heat until the sugar is dissolved. Bring the heat up to a rolling boil. Allow to boil hard for ten minutes before testing for a set. If it has not reached setting point. Continue to boil rapidly, checking for a set every four minutes or so. When the jam has set remove from the heat. Allow the jam to stand for a few minutes and pour into warmed sterilised jars. Cover with screw top lids or wax disks and cellophane tops. Label when cold. Store in a cool dry place.
Apple, Pineapple and Lemon Jam

1 1/2 kg apples, Granny Smith
1 pineapple
5 lemons
2 sugar (caster)
Cooking Instructions:
Peel, core and slice the apples. Peel, core and chop the pineapple. Grate zest from lemons and reserve juice. Place fruit in a large heavy based saucepan with the lemon rind and juice. Simmer gently for about 15 minutes or until fruit is tender. Add the sugar to the fruit, stirring until dissolved. Bring to the boil rapidly for about 15 minutes or until setting point is reached. Spoon into warm sterilised jars and cover. Keeps for 3-4 months.
Lemon-Fig Jam
4 lbs. fresh figs, peeled
1 lg. lemon, sliced thin
3 lbs. granulated sugar

Cooking Instructions:
Mash or quarter the cleaned, peeled figs. Slice lemon very thin. Add sugar and lemon peel slices to figs and mix. Cook slowly stirring frequently with wooden spoon. Mixture will become thick and fruit transparent. Cooking process takes about 1 1/2 hours. Pour into sterile jars and seal immediately.
Fig Lemon Jam
2 1/2 lbs. fresh figs (13 figs)
1/2 c. light raisins
1/2 c. lemon juice
1 (2x1/4 inch) lemon peel
7 1/2 c. sugar
1 (3 oz.) pouch (1/2 of 6 oz. pkg.) liquid fruit pectin
Cooking Instructions:
Wash figs, remove stem ends. Remove excess white membrane from lemon peel. Grind figs, lemon peel and raisins through food grinder using coarse blade. Measure 4 cups fruit mixture into a 8 to 10 quart Dutch oven. Add sugar and lemon juice; mix well. Bring to a full rolling boil, stirring constantly. Boil hard, uncovered, 1 minute; stir constantly. Remove from heat. Stir in fruit pectin. Skim off foam with a metal spoon. Pour into hot sterilized jars. Seal with metal lids and screwbands.
Anagram jam
2 kg (4 lbs) jam melon, peeled and chopped
4 lemons, chopped - pips reserved and placed in a muslin bag
8 cups of water
4 kg (8 lbs) sugar
Cooking Instructions:
Add the water to the melon and lemon (including the muslin bag of pips). Leave to stand overnight. Next day bring the mixture to the boil and cook till the melon is clear and the peel soft. Allow the mixture to become cold, remove the muslin bag of pips, then add the sugar and bring back to the boil. Stir occasionally to ensure sugar is dissolved. Boil for about 30 minutes or until setting point is reached. Allow to stand 10 minutes, then pour into sterilised bottles and seal.
Blueberry-Lemon Jam 1

1 qt. fresh blueberries, rinsed and drained
1 1/2 tbsp. grated lemon peel
2/3 c. lemon juice
7 c. sugar
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 bottle liquid fruit pectin
Cooking Instructions:
Put blueberries into a kettle and crush thoroughly. Add the lemon peel and juice, sugar, salt, and cloves and blend thoroughly. Stir over medium heat until sugar is dissolved; bring to boiling; boil 1 minute without stirring. Remove from heat and stir in the pectin; skim off any foam. Ladle jam into hot sterilized jars and seal.
Blueberry-Lemon Jam 2

4 1/2 c Blueberries, fresh or frozen
7 c Sugar
2 tb Lemon juice
Grated zest of 2 large lemon
3 3-oz pouches liquid pectin
Cooking Instructions:
Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed saucepan. (Do not rinse or thaw the frozen berries.) Crush the berries slightly with a potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil over medium-high heat, stirring often. When the mixture reaches a full boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then cook for another minute. Ladle into hot, sterilized jars leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on top of the jars. Process in a boiling water bath for about 5 minutes. Remove from the water and cool completely at room temperature.
Melon and Lemon Jam

3 kg Melon
2 kg Lemon
4 kg sugar
2 ltr water
Cooking Instructions:
Peel and de-seed the melon and dice it finely. Place it in a bowl with the sugar and leave for twelve hours. Place the lemon/lime and the water in a cooking pot and cook (a gas wok burner is best) until the lemon/lime is "soft" and to a degree translucent. Add more water if necessary. Add the melon/sugar mixture to the hot and softened lemon/lime and bring to the boil, stirring until the sugar is fully dissolved. Simmer/reduce in the open cooking pot until the jam is testing "SET". Jar and seal immediately.
Pear-Lemon-Ginger Jam

5 c. Bartlett pears, peeled, chopped
1/4 c. lemon juice
1 tbsp. lemon zest
2 tbsp. ginger root, grated
3 1/2 c. sugar
1 box powdered light fruit pectin
1/4 c. crystalized ginger, minced
Cooking Instructions:
In kettle, place fruit and lemon juice over high heat. Stir in light fruit pectin and 1/4 cup sugar. Bring to a full boil over high heat and add remaining sugar. Bring back to a full, rolling boil and stir constantly for 1 minute. Remove from heat, skim off any foam. Ladle into hot, 8 (8 ounce) jars, sterilized jars and seal at once with paraffin.


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