Lemon jam
6 servings
60 minutes
Lemon jam is a sunny treat from the depths of Italian culinary tradition. Its bright, refreshing taste with a hint of tartness and vanilla makes it an ideal addition to morning toast, pastries, or even cheese. In the preparation process, lemons are carefully prepared to remove bitterness and then slowly cooked with sugar and vanillin to a thick, velvety consistency. This jam not only delights with its rich aroma but also serves as an excellent way to preserve the natural freshness of citrus fruits. It can be used as a base for desserts, a layer for cakes, or added to tea for extra depth of flavor. In Italy, lemon jam is valued for its versatility and ability to enliven even the simplest dish.
1
Peel the lemons, cut them into thin slices, and remove the seeds. You should end up with 1 kg.
- Lemon: 1 kg
2
Fill them with water, cover with a lid, and leave for a day to remove the bitterness.
3
After a day, drain the water, refill it and leave it for another day. Then bring to a boil, add sugar and vanillin and cook over medium heat, stirring constantly for about an hour. At this point, any remaining seeds may float to the surface; they need to be removed. Then remove from heat and let cool. After half an hour, the jam should thicken; then it is ready for canning.
- Sugar: 700 g
- Vanillin: pinch