Lemon jam

Ingredients for 6 servings:

• 1 kg lemon(s), unsharpened and unwaxed
• 2 tbsp grappa
• 1 kg sugar, NOT gelling sugar
• Water, as needed

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Lemon jam

This is a recipe from Liguria, and it’s best served with fresh lemons from your vacation. It also works with “our” lemons, of course. Wash and brush the fruit with hot water, trim off the ends, and slice thinly with a cucumber slicer, then quarter them. Remove the seeds! Place the fruit in a large pot, cover with water, and let stand for a day. Simmer the lemon mixture for about 30 minutes, until the lemon pieces have dissolved. Stir in the sugar (not preserving sugar or gelling agent) and cook for another 5 minutes. Add the grappa, but do not let it boil any further. Immediately fill the jam, while still hot, into screw-top jars and let stand, undisturbed, for at least a week. It tastes divinely Italian.