Elevate your morning toast with vibrant, homemade lemon jam that bursts with fresh citrus flavor. This straightforward recipe delivers superior taste to any store-bought option.
For 10 small jars:
- 24 lemons.
- 700 g of sugar.
- A little water.
1. Wash the lemons thoroughly.
2. Zest the lemons and cut them into thin strips.
3. Boil a small pot of water and immerse the zests in it for two minutes. This softens them.
4. Meanwhile, cut sixteen lemons into thick slices.
5. Squeeze the remaining lemons.
6. Boil the slices and juice for about five minutes. Stir continuously.
7. Add the sugar.
8. If the mixture is too thick, add water: the equivalent of one tablespoon at a time.
9. Cook for 20-25 minutes, stirring occasionally.
10. Pass the jam through a fine sieve. It should be transparent like jelly.
11. Scald the jam jars to sterilize them.
12. Fill the jars with the jam.
13. Divide the reserved zest into each jar.
14. Cover the jars securely.
And there you have it! Your homemade lemon jam is ready to savor on toast, scones, or yogurt.
