Skim off the foam that rises at the start of cooking with a spoon.
4
Turn down the heat and simmer 20–25 minutes, until the fruit softens.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5
Add the lemon zest and cook 5 more minutes.
Stove
6
Test the thickness: the jam is ready when a drop of it on a cold plate sets.
💡The plate test: chill a small plate in the freezer ahead of time, drip a little jam onto it and wait half a minute. If the drop wrinkles when you push it with your finger, the jam is ready.
7
Pour into clean, sterilized jars.
Jar
8
Keep in the fridge for up to a month.
Refrigerator
363calories
1 gprotein
91 gcarbs
0 gfat
● protein 1%● carbs 98%● fat 1%
Per serving (208 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Jar· Also works: Storage container (None)
By the steps, as the recipe is built now: another version or addition can change the list.
