Jam: 4-5 pounds were washed, cut up and cores were composted. Add zest strips from one lemon, add water short of the top, and cook for about 30 min, then run through a food mill. Measure 5-1/2C max at a time, add 90-100% sugar by volume, and 1/4C lemon juice. Cook to jam state for nearly an hour, put in jars with ½” headspace and process in boiling water for 10min, rest for 5min before removing.
membrillo, jam batch 1, jam batch 3 on top of jam batch 2.