John Myers
Lemon Jam Made from Whole Fruits
The perfect lemon jam made from whole fruits recipe with a picture and simple step-by-step instructions.
- 1 kg Organic lemons
- 500 g Preserving sugar 2: 1
- Water
- 1 kl. Msp Cinnamon
For information in advance
- I had fresh organic fruits from Mallorca, the variety of which can be processed completely. The white skins surrounding the pulp do not taste bitter even with this variety. So you have the full lemon aroma in this delicious jam that is also “lumpy”.
- Wash the lemons well and then dry them off. Cut off the end of the fruit so that the pulp comes out. Use a vegetable slicer to slice very thin slices into a bowl (always remove the seeds) and then cover the whole thing with cold water. Put the lid on and let it stand at least overnight in a cool place.
- The next day, put the lemons together with the water and the pinch of cinnamon in a high saucepan and cook for about 20 minutes until soft. Now weigh the mass and add the preserving sugar proportionally.
- Bring everything to the boil and make a gelling test after about 4 minutes. Then fill into prepared jars.
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