Lemon jam with sparkling wine

Ingredients for 1 servings:

• 10 organic lemons
• 500 g gelling sugar 2:1
• 125 ml sparkling wine, to taste
• 1 tsp citric acid

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 minutes; Total time approx. 12 hours 19 minutes

wonderfully sour and a little bitter

Wash the lemons, trim off the ends, and cut into approximately 2-3 mm thick slices. Leave the lemon slices in a bowl of water overnight, covered with a tea towel, and let stand. In the morning, drain half of the soaking water. Transfer the lemons to a large saucepan and fill with fresh water until everything is covered again. Let everything simmer for about 45-60 minutes. The lemon peels should be completely soft. Remove any pips floating on the surface. Purée the mixture with a hand blender; if you want to keep some pieces in, don’t over-purify. Weigh out 1 kg, stir in the gelling sugar and citric acid, bring to a boil, and simmer for 4 minutes, stirring constantly. If you like, you can now stir in the sparkling wine. Test for setting. If it works, pour the jam into the prepared jars, seal tightly, and let stand until cool. Note: If you like it really sour and very bitter, you can use all of the soaking water to cook it. But it becomes too bitter for me. It’s a matter of taste. The sparkling wine can be substituted for other alcoholic beverages or even omitted altogether, depending on your taste.