These beautiful unique fruits grown at the Government Farm must be preserved for the winter this month before the season is over. The colour of this jam is beautiful and the flavour even better than when it is fresh. This is a very easy recipe but some patience is needed for sterlizing the jars.
For the jam you will need:
Juice of 4 lemons
Grated zest of 2 lemons
Roughly chop the fruit and place in a large pot with the lemon juice and zest. Bring to a boil. Lower the heat until the fruit is cooked through. Add all the sugar and bring up to moderate heat. Stir. Leave on a rolling boil for 15 minutes. Do the saucer test for setting point and repeat until you are satisfied with the consistency. Remove from heat and pour into sterilized jars.
I use the cold plate test. Place an empty saucer in the freezer. To test the jam pour a teaspoon of jam onto the cold saucer. Push the jam with your finger. If it wrinkles and feels stiff the jam is ready.
What you need to do is boil the jars and lids in a large caldron for 20 minutes, then using tongs take two sets of jars and lids, fill, cover immediately with lid and turn upside down down for a few minutes. Keep the water temperature on a low boil until you finish the process. This is a long process but I feel more satisfied with this method of sterilization somehow.