Lemon jam with fennel pollen

Ingredients for 1 servings:

• 6 lemons
• Gelling sugar, about 450 g
• 2 tsp fennel pollen, not fennel seeds

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 25 minutes

Place the lemons in a large pot of water and cover with a plate so that the whole fruit is submerged. Heat the fruit and simmer on low heat for one and a half hours. Let the water cool, remove the fruit, cut it in half, and scoop out the pulp with a spoon. Strain the pulp through a sieve to remove the seeds and membranes. Pour 200 ml of the cooking liquid into the resulting fruit puree. Weigh the mixture and add the same amount of gelling sugar. Now comes the most labor-intensive part of the recipe. Carefully scrape off the inner, white peel from the hollowed-out lemon halves, leaving only the thin yellow outer skin. The further you work, the better it works. Cut the peel into short, one-millimeter-wide strips and add to the lemon mixture. Bring the mixture to a boil until the sugar has completely dissolved. Finally, stir in the fennel pollen. Pour the jam into sterilized jars and seal them tightly.