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Lemon jam

updated

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Ingredients for 1 servings:

  • 8 lemon(s), the flesh of which
  • 1 pkt. gelling sugar 2:1

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 24 minutes

Use of leftovers from the production of Limoncello

First of all: When making limoncello, where only the zest is needed, there’s always some leftover lemon pulp. I use this to make lemon marmalade. To do this, I remove the white membrane between the zest and the pulp. Then I chop the pulp with a hand blender, add the sugar, and let the mixture boil for 4 minutes according to the instructions. Then I pour the mixture into screw-top jars and let them cool upside down. I’ve got a delicious spread made from leftovers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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