Use-it-up Lemon Jam

Cut and discard lemon ends. Quarter lemons lengthways, then thinly slice crossways into 2mm-thick slices. Place in a large glass or ceramic bowl and cover with cold water. Cover bowl and refrigerate overnight.

Drain lemon and place in a large saucepan with 1L water. Bring to the boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 45 minutes or until lemon rind is tender. Place a small saucer in the freezer to chill.

Add sugar to lemons and cook, stirring, for 5 minutes or until sugar has dissolved, skimming off seeds as they rise to the surface. Transfer seeds to a small plate. Place seeds in a mesh ball infuser. Place infuser in the saucepan and use kitchen string to safely secure to the saucepan handle. (Alternatively, place seeds in a small muslin cloth tied up with kitchen string.) Increase heat to medium. Bring to the boil.

Boil, stirring often, for 40 minutes or until jam reaches setting point when tested. To test, place a spoonful of jam mixture on the chilled saucer. If mixture gels when you run a finger through it, the jam is ready. Use a metal spoon to skim any foam from top of jam. Carefully pour hot jam into sterilised jars. Seal with lids and cool.