Lemon jam

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Wash the lemons thoroughly.

2. STEP 2

   

   Carefully remove the zest from the lemons, trying not to catch the white layer, and cut it into thin strips. Take the amount of zest to your taste, if you wish, you can take the zest of all lemons or half, I used almost all the zest to make liqueur, so I used the zest of 1 lemon for the jam.

3. STEP 3

   

   Next, peel the lemons.

4. STEP 4

   

   And use a sharp knife to carefully cut out the lemon slices.

5. STEP 5

   

   We cut out the slices immediately above some container so as not to lose the juice that will be released. I do this directly over the blender bowl. (If you wish, so as not to bother with cutting, you can simply squeeze the juice from the lemons). Beat the resulting slices into a puree.

6. STEP 6

   

   Pour the lemon puree into a saucepan, add water (I’ve come across recipes where 0.5 to 2 liters of water are added for this amount of lemons, the richness of the taste depends on the amount of water, so you can also choose the amount to suit your taste) and a cinnamon stick. Boil the mixture over medium heat until reduced in volume by 2 times.

7. STEP 7

   

   Add sugar, mix thoroughly so that the sugar is completely dissolved and cook until thick (10-20 minutes).

8. STEP 8

   

   To check the readiness of the jam, drop a drop of jam onto a saucer and if, after cooling, the drop has frozen and does not spread, then the jam is ready, and if the drop remains liquid, cook a little more and check again.

9. STEP 9

   

   Pour the finished jam into clean sterilized jars, close the lids and leave to cool. I store this jam in the refrigerator. But believe me, such jam will not stay there for long! Bon appetit!

Comments on the recipe

PekiN

02.11.2023

4.8