Lemon jam

Ingredients for 1 servings:

• 1 kg lemon(s), unsprayed
• 250 ml lemon juice, cloudy
• 3 limes
• 1 kg gelling sugar (1:1)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

English style

Wash the lemons and limes and scrub with a brush. Peel the zest from the lemons and limes with a zester. Segment the fruit and place it in a bowl with the cloudy lemon juice. There should be no white peel left on it, as otherwise it will become bitter. Cover and leave to stand in the juice overnight in a cool place. Then transfer to a saucepan and simmer with the zest for about an hour until soft. Allow to cool and add the gelling sugar. Continue making the jam as directed on the gelling sugar packet. Boil for 4 minutes. Pour the still-hot jam into hot, rinsed twist-off jars, seal immediately, and allow to cool. I like to use lemon jam for my lemon cookies. Variation: You can do the same with tart oranges (using a 2:1 gelling sugar instead), or with grapefruit.