in Recipes

Töginger Lemon Jam No. 2

updated

Spread the love

Ingredients for 1 servings:

  • 1 kg lemon(s), unsprayed and unwaxed
  • 1 kg sugar
  • 1 shot of schnapps (Slivovitz)
  • some water

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

easy preparation of lemon jam

Zest the lemons with a zester, removing all the white pith from the fruit. Squeeze the juice from 2 lemons, cut the remaining lemons into 1-1.5 cm pieces, and place them, along with the zest, in a previously weighed pot. Pour in enough water to just cover the pulp. Let stand overnight. Reweigh the pot and its contents and subtract the empty weight. Mix the pulp, liquid, and slivovitz with sugar in a 1:1 ratio, i.e., 1 kg pulp to 1 kg sugar. Boil everything for at least 45 minutes. Test for setting. While still boiling hot, fill into screw-top jars and seal immediately.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Beetroot Carpaccio

Pork Sauerbraten