Tamarillo Jam

Processing: Boiling Water Canner 10mins  Storage: 12 months + 
Yield: 10 cups per batch
Make a sweet, unique jam using tamarillos, great  with a little lemon zest added into the batch! 
4kg (9 pounds) whole tamarillos
2 cups water
6 cups sugar
8 teaspoons bottled lemon juice
Prepare fruit.
Wash fruit, discard ends and halve. Scoop inner flesh and seeds out and discard skins. Chop roughly, adding all flesh, seeds and juice into a large pan. Add remaining ingredients. Bring to a boil, then simmer uncovered for 30 minutes. Remove part (or all) of the seeds, if desired.
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Make jam.
Continue boiling jam until set (allow around 45-55 minutes for the jam to set). Remove from heat. Discard foam.
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately spoon the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims and seal.
Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.     
  •  Replace water with apple juice;
  • Add 1-2 finely diced chillies.

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