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3 × 450 g
Easy
Published 1996
Put the rasps into a large bowl sprinkle over the lemon juice and add the sugar. Stir to mix the sugar through. Leave to stand for an hour or overnight, stir again before mixing in the liquid pectin. Make sure the sugar is thoroughly dissolved and ladle the mixture into pots which have a lid. Cover and leave for about 24 hours till the jam sets.
Keep in the fridge for 2