in Greece

Lemon jam from Crete

updated

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Ingredients for 1 servings:

  • 600 g lemon(s) with edible peel
  • 500 g sugar, not gelling sugar
  • 500 ml water
  • 4 tbsp raki

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with some alcohol

Wash the lemons. Cut off the ends at the front and back. Halve lengthwise and cut into very thin slices. Remove the pips and cut each half-slice into thirds. You will need about 500g. Place the lemons in a wide pot with the water and let stand overnight. Then simmer the lemons uncovered for about 30 minutes, until the peel is soft and the mixture has reduced to 650g. Stir in the sugar, continue cooking, and reduce to 600g. Mix in the schnapps, pour into hot, rinsed jars, and seal with boiled lids. Tip: Also delicious with a little ginger or ground cardamom. It’s no longer Cretan, but it tastes fine too.

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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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