A slow weekend,
Another lot of jam.
Never ending lemons.
800ml lemon juice
Zest of 5 lemons
2 lemons, quartered lengthways and sliced finely
1750ml water + extra for lemon rind/zest
Boil zest and sliced lemon in some water for 10 minutes. Strain, reserving pulp. Add water again, boil another 10 minutes, strain.
Add sugar, lemon juice, water and cloves to the zest and rind.
Bring to the boil. Cook, stirring, for 45-50 minutes, at which point the jam will begin to set on the handle of the wooden spoon and is ready to be put into jars.
Makes 9-10 small jars.