Heading: Jams & Pickles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
950 ml water
800 g sugar granulated
700 g fresh oranges top & tailed cut into thin half moons
2 lemon top & tailed cut into thin half moons
Top & tail i.e, cut a thin slice off the top & bottom of the oranges & lemons, then cut them in half, then slice them thinly in half moons, removing any seed as you go, place cut fruit into a large heavy bottomed pan or Maslin which is best, then add water & sugar.
Place pan on a high heat & bring to the boil stirring all the time, when boiling turn heat down to low for a slow simmer for 2 hour stirring often.
Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan with boiling water for a 2 to 3 mins before use.
Turn up the heat under the pan & bring the temperature to the setting point which is 105'c using a thermometer or you can also test using a very cold plate from the freezer, place a spoonful on the plate, when jam is cold push with you finger & if it is thick & wrinkles its done.
When done turn off the heat & allow to settle for a few mins, then take off any scum with a slotted spoon.
Place hot jars from the oven on a baking tray on the worktop & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.
Suggestion & Tips
Warning hot jam will burn you so ware gloves!!! Once opened store jam in the fridge, if will last much longer & not go mouldy as quickly.