Lemon-rosemary jam

Ingredients for 1 servings:

• 16 organic lemons approx. 1.9 kg
• 1.2 liters of water
• 2 tbsp rosemary needles, fresh
• 2 kg sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 12 hours; Cooking/baking time approx. 55 minutes; Total time approx. 1 day 13 hours 25 minutes

A bit time-consuming, but the work is worth it.

Wash the lemons thoroughly. Cut off both ends, cut the lemons into slices of about 1 cm, removing all the pips. Place the lemon slices in a pot and cover with water until all the slices are submerged. Let stand, covered, for 24 hours. Then strain the lemon slices, reserving all the water. Cut the lemon slices into cubes of about 1-1.5 cm. Finely chop the rosemary needles. Before proceeding, weigh the empty pot you want to use and note the weight. Add the lemon cubes and rosemary to the pot. Add enough of the reserved water so that there is about 1 cm of water above the lemons. Bring to a boil and simmer over medium heat for about 30 minutes. Remove the pot from the heat and let stand for another 12 hours, perhaps overnight. Now weigh the pot again to determine the weight of the contents. In my case, it was 2.453 kg. I added 2 kg of sugar to this amount (so less than 1 to 1). Mix thoroughly and bring to a boil. Simmer for another 15-20 minutes until the mixture sets. While still boiling hot, pour into twist-off jars.