Chill a saucer in the freezer, ready for
checking the setting point of your jam.
Wash the lemons and remove the top
‘button’ which would have been attached
to the stalk. Put the lemons in a large
saucepan with 2.5 litres water. Bring
to the boil, then cover the pan and
simmer for 2½ hrs or until the lemon
skins are lovely and tender, and can be
pierced easily with a fork.
When the lemons are cool enough
to handle, remove from the saucepan.
Measure the cooking liquid – you’ll need
1.5 litres in total. If you don’t quite have
this, make up the difference with water.
If you have too much liquid, bring to the
boil and reduce to the required amount.
Halve the lemons and remove the pips
– reserving the pips and any lemon juice
that oozes out during the process. Cut
the lemon peel and flesh into strips,
as thick or thin as you like. Put all of this,
including any juices, back into the pan.
Put the pips in a small piece of muslin
and tie up with string. Add this to the
pan, as the pips will aid the setting
process of the jam.
Add the sugar and bring to the boil,
stirring until it has completely dissolved.
Boil rapidly for about 20 mins until setting
point is reached. Test the setting point
by dropping a little marmalade onto the
chilled saucer, allowing it to cool for
1 min, then pushing gently with your
finger. If the marmalade crinkles, the
setting point is reached; if not, continue
to boil and check again in a few mins.
Leave to cool for 10-15 mins (this will
prevent the lemon shreds sinking to the
bottoms of the jars), remove the muslin
bag, then gently stir in one direction to
disperse any scum (small air bubbles on
the surface). Pour jam into warm
sterilised jars and seal straight away.