Ingredients
- 1 kg lemons (preferably organic, unwaxed)
- 1 liter water
- 800 g granulated sugar
Instructions
- Prepare the lemons
- Wash the lemons thoroughly and dry them.
- Slice them very thinly, removing seeds as you go.
- Place the lemon slices in a large bowl, cover with water, and let them soak overnight (this helps reduce bitterness).
- Cook the lemons
- The next day, drain the lemons and place them in a large pot with 1 liter of fresh water.
- Bring to a boil, then lower heat and simmer for 30 minutes until the peels soften.
- Add sugar
- Add the sugar to the pot and stir until fully dissolved.
- Simmer gently for 40–50 minutes, stirring occasionally, until the mixture thickens and reaches jam consistency.
- Test for setting
- Drop a little jam onto a cold plate. If it wrinkles when pushed with your finger, it’s ready.
- If not, cook a bit longer and test again.
- Jar the jam
- Pour the hot jam into sterilized jars, leaving 1 cm headspace.
- Seal with lids and turn jars upside down for 5 minutes to help create a vacuum seal.
- Store in a cool, dark place. Refrigerate after opening.
If you want, I can also make a shorter, rustic Italian-style version with minimal sugar for a tangier flavor. Would you like me to prepare that too?