John Myers
Fine Creamy Lemon Jam
The perfect fine creamy lemon jam recipe with a picture and simple step-by-step instructions.
- 1,3 kg Organic lemons
- 500 g Preserving sugar 2: 1
- 4 cl Limoncello
- Wash the organic lemons with hot water and then put them in a saucepan. Cover with just enough water that they are almost covered and bring to the boil, cover and simmer on a low heat for about 15 minutes, then pour off the water and repeat the process, this time simmer for a good 20 minutes until the lemons are soft.
- Remove the lemons with a slotted spoon and let them cool, then save the water.
- Now cut the ends of the lemons, cut the fruit in half and only remove the seeds, then cut the fruit into small pieces and place in a bowl. Add so much of the “cooking water” that we get 1.2 kg of mass. Finely puree the sugar with the magic wand and let it steep for at least 4 hours.
- Then put the mixture in a high saucepan, bring to the boil and let it boil until the gelling point is reached (skim the food if necessary). For the gelling test, place a few drops of the mixture on a chilled plate. Now fold in the limoncello.
- Then immediately fill into prepared jars (jars should stand on a damp cloth, so you take the tension off the jar when the hot mass is poured in), put the lid on and leave it on the head for a good 5 minutes so that the jar draws vacuum. Then turn it over and cover it with a cloth and let it cool down slowly.
- 6th mass makes 7 glasses of 220 ml each.
- Note: The jam needs a good 14 days to fully gel, so the jars should be in a cool place without moving them.
- You can also process other citrus fruits this way.
- Note: The fruits are from Mallorca from a well-known organic farm (you are not allowed to advertise here, but if you want to get the link from me). At first I didn’t believe it either, so I first boiled a lemon and then ate it whole. It was not bitter as is usually the case, but only tasted like lemon. Is probably also due to the variety. So I used the whole fruit to make jam.
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