Bini's creamy lemon jam in 5 variations

Ingredients for 1 servings:

• 3 ½ kg lemon(s), organic, untreated peel
• 2 liters of water
• 2 ½ kg gelling sugar 1:1
• 4 tbsp Amaretto
• 1 tbsp, heaped cinnamon
• 1 tsp vanilla powder
• 3 packets of vanilla sugar
• 2 pinches of clove powder
• 2 pinches of allspice powder
• 1 tsp, leveled coriander powder
• 2 pinches of cardamom powder
• 1 tbsp thyme (wild thyme), ground
• 100 ml port wine
• 2 tsp orange pepper
• 1 tsp cinnamon

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 2 hours 25 minutes

Wash the lemons with a brush under running water and then chop them, including the peel. Place the chopped lemons and the water in a large pot or divide them between two pots and simmer for one hour. This will yield a total of 5 liters of fruit pulp. Puree 1 liter of fruit pulp in a blender on high speed. Then transfer the pulp to a smaller pot and stir in the gelling sugar (1 liter of fruit pulp, 500g gelling sugar 1:1). You can now make the different variations, adding the spices, almond liqueur, and port wine as needed. Bring the jam back to a boil and simmer for 4-5 minutes. Immediately pour the jam into freshly rinsed jars, seal, and let the jars cool upside down. Explanation: Because the white part and peel of the lemons are cooked with the lemons, a lot of pectin also comes from the fruit. Therefore, the ratio of 1 liter of fruit pulp to 500g gelling sugar 1:1 is correct. It would be different if you cut away and discarded the white part between the peel and the fruit.