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Thursday, March 14, 2013


3 large or 4 small lemons
1 2/3  cups water
3 1/2cups white sugar

Scrub lemon then quarter them, discarding the seeds. Slice or chop lemons finely by hand, or use a food processor for a more jam-like end product. Place prepared lemons & the water into a deep dish, cook in microwave on HIGH 10 minutes or until lemon rind is tender.

Stir in sugar, cook on HIGH 18 minutes or until jam sets when tested on cold saucer; stir occasionally during cooking.

Let stand 5 minutes before pouring into hot sterilized jars, cover with canning jar flats. They will seal when cold.

Makes about 3 cups.

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