John Myers
Ingredients for 1 servings:
- 10 lemon(s), organic and with thin peel
- 2 ½ liters of water, as needed
- n. B. sugar
Instructions
Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes
the time spent is worth it for this lemon jam
For 1 kg of cooked pulp, you need 1 kg of sugar! Wash the lemons in warm water, halve them, and cut them into thin slices with the peel on. Remove any pips. Weigh the empty pot and note the weight. Weigh the pulp, add it to the pot, and fill with water; 2.5 liters of water are needed for 1 kg of fruit. Let it simmer with the lid on for 24 hours. Simmer the mixture uncovered over low heat for about 2 hours until the liquid has reduced by about 1/3. Weigh the filled pot, subtract the weight of the empty pot, and top up the pulp with sugar in a 1:1 ratio, i.e. 1 kg pulp = 1 kg sugar. Return everything to the stove while stirring. Remove the skims when the mixture starts to boil, and simmer gently for another 20-30 minutes. Pour into screw-top jars while still boiling hot and seal immediately. Make sure the edges are clean. Note: Unfortunately, it’s often difficult to get unsprayed lemons with thin peel. Here, I peel the lemons with a vegetable peeler and cut the peel into thin strips. Using a sharp knife, remove the white pith from the lemons and discard it. Continue with the peeled lemons as described above.
Facebook Comments