Woman's Day
Ingredients
Method
1.Slice peel from fruit. Remove any white pith and reserve. Using a sharp knife, thinly slice peel.
2.Using a juicer over a jug, juice fruit, reserving pips.
3.Combine reserved pith and pips in muslin cloth, tying with kitchen string to secure. Soak in water with peel overnight.
4.Combine muslin, soaking liquid with peel, extra water and juice in a large, heavy-based saucepan. Bring to boil on medium and cook, 5-10 minutes, until peel softens.
5.A layer of foam will form on the surface during cooking. Skim off with a metal spoon and discard.
6.Preheat oven to moderate, 180°C. Line an oven tray with baking paper. Spread sugar over tray. Bake 5 minutes, until heated through.
7.Remove muslin, squeezing excess liquid into saucepan. Add warm sugar. Stir on low heat until sugar dissolves.
8.Bring to boil. Cook 30-35 minutes until setting point is reached, stirring occasionally during the last 10 minutes to prevent sticking to the base of the pan. Pour into warm, sterilised jars and seal.
Measure in cups the amount of juice squeezed from the fruit. Then add an equal quantity of sugar. To test if jam is at setting point, place 1 teaspoon jam onto a chilled saucer and put in freezer 1-2 minutes Run yourfinger through jam – if its surface wrinkles and it stays in two separate sections, it is ready. Ifnot, simmer 5 minutes more and repeat.
Note
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