HOME PRESERVES, LEMON JAM

The new Nikkor Z MC 105mm macro is a stunning lens, normally I would always use a Nikkor PC but I’ve been putting this lens to the latest lately. Personally I find it a slower lens to use compared to a tilt shift macro, getting the focus spot on in the correct position to gain front and rear focus is difficult with a flat field macro. With a tilt shift, a few quick mathematical calculations, tilt the lens and focus, bang the whole shots in focus. The new macro will never replace a Perspective control lens but it certainly is a stunning lens capable of incredible resolution.

Excess lemons from our trees never go astray, whether it is juice, desiccation or home made jams. Making jam from citrus is a very simple. Slow cook the zest, juice, sliced lemons with lump sugar, occasionally draining the liquid and adding more water to reduce the pectin, until it thickens without the addition of gelatin. If you want to add a bit more zing to the jam add some ginger. Once it is ready bottle it in sterilized preserving jars, my personal choice is the brand, Kilner, for 24 hours for it to set before using. Though their jars might be on the expensive side, I have used the same jars for several years, preserve after preserve and they continually deliver great results, so realistically they are an investment for your kitchen.