Lemon Citrus Jam

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Lemon Citrus Jam
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Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
722
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie722 kcal(34 %)
Protein3 g(3 %)
Fat2 g(2 %)
Carbohydrates157 g(105 %)
Sugar added146 g(584 %)
Roughage4.7 g(16 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin K0 μg(0 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.9 mg(8 %)
Vitamin B₆0.2 mg(14 %)
Folate22 μg(7 %)
Pantothenic acid1 mg(17 %)
Biotin1.8 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C182 mg(192 %)
Potassium615 mg(15 %)
Calcium41 mg(4 %)
Magnesium101 mg(34 %)
Iron2 mg(13 %)
Iodine6 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids0.5 g
Uric acid72 mg
Cholesterol0 mg
Complete sugar157 g

Ingredients

for
2
Ingredients
12 large lemons
2 ¼ cups granulated sugar
How healthy are the main ingredients?
sugarlemon

Preparation steps

1.
Peel half of the zest from the lemons using a vegetables peeler so you are left with thin pieces.
2.

Julienne the peel and reserve to one side. Squeeze the lemons into a measuring cup; remove all the pulp and pips but reserve them.

3.
Pour the juice into a large non-metallic bowl that can hold at least 2 litres in volume. Make the juice up to 1.7 litres with cold water.
4.

Place the pulp and seeds on a sheet of muslin and tie up into a bag using kitchen twine or string. Place in the lemon liquid, then cover the bowl and leave it overnight.

5.
The next day, pour the liquid and the muslin bag into a large, stainless steel saucepan and cook over a medium heat for 30-35 minutes until the julienned peel is soft.
6.

Preheat the oven to 170°C / 325°F  and place a couple of saucers in the freezer; they will be needed for testing the marmalade's setting point. Place two jam jars with their lids in the oven to sterilise.

7.
Remove the muslin bag and keep to one side until cool enough to handle. Add the sugar to the saucepan and stir well, then squeeze all the liquid contents from the muslin bag back into the saucepan.
8.
Boil the marmalade for 10-12 minutes, then test a teaspoon of the marmalade on one of the cold saucers. When the marmalade has cooled, prod it to see if a skin has formed. If so, it is ready. If not, continue boiling for 3-4 minutes before testing again.
9.
When ready, remove the pan from the heat and set it to one side. Fill the sterilised jam jars with the hot marmalade and seal immediately. Let the jars cool to room temperature before storing or serving.