** From lemon - keep juice and seeds
1. Combine frozen berries, sugar and lemon juice in a large deep heavy based saucepan.
2. Stir over medium heat until sugar dissolves
3. Add lemon seeds wrapped in muslin
4. Reduce heat to medium and gently boil for 40 minutes to help jam set, skimming any foam from the surface and discarding until jam reaches setting point.
5. Stand for 10 minutes and then pour into sterilised jars.
6. Seal with lids. Set aside until cool.
Use granulated (standard) white sugar, not caster sugar.
The lemon seeds?and juice are necessary to help the jam set. Cut a small piece muslin, place lemon seeds in centre and tie with string.? Attach it with string to the saucepan handle so the muslin parcel sits in the berry mixture in the pan.
Skimming the foam from the surface ensures the jam is shiny.
Sterilise jam jars (and lids) by washing in hot soapy water and placing upside down on a baking tray in the oven at 100C for 20 minutes.
To test if jam is set, place a plate in the freezer, spoon a teaspoonful of jam onto the cold plate, refrigerate for 2 minutes, then run your finger through the centre, if the line remains, your jam is ready.
Spoon the hot jam into the hot sterilised jars.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (554g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 445 (90%)|
|Amt Per Serving||% DV|
|Total Fat 49.5g||66 %|
|Saturated Fat 28.8g||144 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 130mg||40 %|
|Sodium 201.6mg||7 %|
|Potassium 430.8mg||11 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 10.4g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 493
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