Lemon Jam is one of my favorite ones: fresh, not too sweet, and with a slightly sour taste, it’s unique. In order to make this jam you will need organic lemons: I got mine from the aunt of one of the girls who work with me, pricked from her garden lemon tree… More organic than this is impossible 😉
If you like citrus, try this recipe, I found it delicious!
After a great breakfast with croissants (you’ll find the recipe tomorrow on the blog), I’m going to get ready to bring Elisa to the park, read you later and have a good Sunday 🙂
Ingredients for 3 jars:
1 kg of organic lemons
700 g of sugar
Preparation Time: 20 min
Cooking Time: 40 min buy Zithromax online
Total Time: 50 min + 2 hours for resting
Thouroughly wash lemons under fresh running water. Also brush them.
Thinly slice lemons, discard seeds and the external parts, with no flesh.
Put slices in a large bowl, cover with water and let rest for a couple of hours.
After 2 hours, drain lemon move them into a pot, cover again with new fresh water, and bring to a point of boil.
Let boil for 5 minutes, then drain them again: put aside 300 ml of cooking water.
Put in a pot lemons, sugar, and the cooking water you’ve put aside, and cook for about 40 minutes.
Once your jam will be quite thick, you can put some drops on a plate and let cool down: if, after cooling down, it won’t slide away when you tild the plate, your jam is ready.
If you prefer, you can blend it with a hand-held mixer, completely or partially. I partially blended it.
Pour jam into sterilized jars right away.
Firmly close the lids, turn jars upside-down, and let cool down in this position.
You can serve Lemon Jam with cheeses, at the end of a meal, or, if you like it, just spreaded on some bread.
There are no comments yet for this recipe