Milo’s Lemonade Jam
Chef Emily Lane McClish
- 1 1/2 c. Milo's Lemonade
- 4 Large Lemons
- 4 1/2 c. Granulated Sugar
- 3 oz. Liquid Fruit Pectin
- Zest and juice the lemons. In a medium pot, heat over medium heat for 8 minutes with Milo’s Lemonade. Do not let mixture boil. Remove from heat and strain the zest out, squeezing to make sure to release all the lemon oil from the zest. Note: The mixture should yield 2 cups of liquid. Add more Milo’s Lemonade to make 2 cups if you don’t have enough.
- Place the 2 cups of lemon mixture and sugar in large pot that has deep sides. Over high heat, bring to a boil that cannot be stirred down. While stirring, add the liquid pectin. Continue cooking for 2 minutes. Check the temperature of the liquid. If it is 220 degrees or higher, remove the pan from the heat.
- Ladle into sterilized jars. At this point you can refrigerate the jam or follow a canning process.
- Allow the jam to sit for at least 2 weeks. The lemon flavor will get stronger over time.
- Chef’s Note: Be sure to use a liquid measuring cup to measure the lemonade and strained liquid mixture and a dry measuring cup for the sugar - it will make a difference in how the jam will set up.