lemon jam

Steps

1. Select 8 medium-sized organic lemons or locally sourced fruit, as we will be using the peel.
2. Peel them and quarter them.
3. Remember to remove the white part between the peel and the flesh to avoid bitterness, then cut the peel into thin strips. Set the fruit aside for the rest of the recipe.
4. Weigh out 85 g of chopped peel and place it in a saucepan (to counteract the bitterness). Option 1: Precook the zest: Cover the peel with cold water and bring to a boil. Repeat this step a total of 3 times to reduce the final cooking time. Option 2: Cover with 1500 g of water and bring to a boil over medium heat, then increase the heat until it boils. 🍋 Tip: You can cook the remaining peel and then preserve it in sugar.
5. Continue cooking for 60 minutes, stirring regularly with a wooden spatula. Cook until the shells are soft and the excess water has evaporated.
6. In the meantime, prepare the lemon juice: Cut the fruit. Puree the segments and strain the juice through a fine-mesh sieve. 🍋 Tip: You can dry your fruit scraps in the oven at a low temperature and use them to flavor your sugar, for example.
7. Weigh out 400 g of this juice and add it to the peel once it is soft enough. Bring to the boil, stirring regularly to prevent it from burning.
8. Reduce the heat and then add 980 g sugar. Cook for about 30 minutes over high heat. The cooking process is complete when the peels become glassy and are evenly distributed throughout the mixture. 🍋 Tip: To check whether the jam has set, drip a drop onto a plate that has been placed in the refrigerator and tilt it: if the drop slides off, the jam is not yet cooked enough. If it freezes, it's ready!
9. At the end of the cooking process, you can remove the foam that has formed on the surface from the stove.
10. Immediately pour into the glasses using a ladle, filling them as full as possible.
11. Seal with the appropriate lids and turn the jars upside down on a cloth to achieve self-pasteurization.
12. Allow the jars to cool before labeling them. You can then store your jam in a cool, dry place for several months. Once opened, store your jam in the refrigerator and consume it within one month.