Lemon Jam Recipe 2 Ingredients Only Food

LEMON JAM

Lemon Jam image

Make and share this Lemon Jam recipe from Food.com.

Provided by Helen Watson1

Categories Fruit

Yield 8 x 450g jars

Number Of Ingredients 3

Ingredients

1 kg lemon, firm (about 7 large)
1 3/4 liters water
1 1/2 kg sugar, warmed

Steps:

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

Lemon Jam image

I found this recipe on one of my other favorite recipe sites: onegoodthingbyjillee.com This is an unusual jam and really good.

Provided by Amy Alusa

Categories Jams & Jellies

Time 1h50m

Number Of Ingredients 4

Ingredients

4 lemons
2 Tbsp lemon juice
1 c granulated sugar
4 c water

Steps:

1. Grate the zest of three of the lemons into a small pot. Slice the fourth lemon into thin rings and add them to the pot. Make sure to remove any seeds before you add the rings to the pot.
2. Add 1 cup of water to the pot and bring to a boil. Turn down the heat and simmer for 10 minutes. Strain the water off the lemons and zest. Add the lemons and zest back to the pot and cover with another cup of water. Simmer for 10 minutes and strain again.
3. Put the lemons and zest back into the pot once again. Add sugar, lemon juice, and 2 cups of water. Bring to a boil then turn down the heat to medium/low. Simmer until the mixture starts to thicken, about 30-45 minutes. Pour the jam into a jar and put it in the fridge to cool. The jam will thicken quite a bit once it cools so it shouldn't feel exactly like jam while still on the stove.

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