I halved some and left the most ripe ones whole to make 4 cups to put in the pot for making my jams.
Then I added 2 cups of sugar; half a lemon, sliced and diced; 3/4 cup of water; a small pinch of sea salt; and 1/2 tsp of cinnamon.
I brought this to a boil, turned down the heat, and let it simmer while stirring often. I let it simmer until rather thick. Cooking time? I used more than 1/2 hour and less than 1. It all depends on the simmering. But stirring often to prevent the jam from burning was most important
I spoon checked for "doneness" by serving up a spoonful of the preserves on a small dish. If it was too runny, the preserves or jam needed additional simmering.
When this jam was ready, it was sweet!
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