Lemon Jam
10 servings
240 minutes
A real vitamin booster, consisting of only two ingredients - lemon and sugar. You can prepare it according to the usual scheme of any homemade jam: everything is boiled down in several stages, reaching the consistency of thick marmalade . The trick is to remove all the seeds from the lemon - otherwise they will be bitter and crunchy on the teeth - and leave the peel, it is in it that the main vitamin charge and piercing aroma are hidden. Even a small jar of lemon jam will become a universal topping: one spoon is enough to give a sunny taste to cake cream, complement a cheese plate. Or you can eat it just like that, from the socket, spreading it on a morning croissant as a greeting from warm countries, where the sun is seen much more often than ours.
1
Wash the lemons, dry them, and cut into large pieces with the peel. Remove the seeds; otherwise, they will add bitterness and crunch unpleasantly in your teeth.
- Lemon: 500 g
2
Pass the lemons through a meat grinder.
3
Mix lemon puree with sugar and let it sit for 2 hours.
- Lemon: 500 g
- Sugar: 500 g
4
Put the lemon mixture on the heat, bring to a boil, and cook for 10 minutes.
- Lemon: 500 g
- Sugar: 500 g
5
Remove the jam from heat and let it cool completely.
6
Repeat the procedure of boiling and cooling 2 more times.
- Lemon: 500 g
- Sugar: 500 g
7
Sterilize the jar for jam over steam for 10 minutes. Then dry it.
8
Finally, bring the jam to a boil and transfer it to a jar. Close or seal with a lid.
- Lemon: 500 g
- Sugar: 500 g