INGREDIENTS
- 8 medium lemons (approx. 400g juice + 85g peel)
- 930g sugar
METHOD
-
Choose 8 medium-sized lemons (preferably organic or locally grown). Peel them into quarters, making sure to remove the white pith to avoid bitterness. Cut the peel into thin strips, then weigh 85g of the cut peel and place it in a saucepan.
-
Cover the peel with cold water and bring it to a boil. Drain the water and repeat this step three times to help reduce bitterness and cooking time. Alternatively, you can cover the peel with 1500g of water and heat it gradually until it reaches a boil. Tip: Any leftover peel can be cooked and preserved in sugar for later use.
-
Boil the prepared peel for 60 minutes, stirring regularly, until it softens, melts, and excess water evaporates.
-
Cut the remaining lemon segments and blend them until smooth. Strain the juice through a fine-mesh sieve, then weigh 400g of juice and set it aside. Tip: Dry any leftover fruit waste in a low-temperature oven to use as a natural flavoring for sugar.
-
Add the 400g of lemon juice to the softened peel and bring it to a boil, stirring regularly. Lower the heat and add 980g of sugar, then cook over high heat for about 30 minutes, stirring frequently. The jam is ready when the peel turns translucent and is evenly distributed. Tip: To check if the jam will set, place a drop on a chilled plate and tilt it—if it slides, continue cooking; if it sets, it's ready!
-
Skim off any foam from the surface, then pour the hot jam into sterilized jars, filling them to the brim. Close the jars and turn them upside down on a tea towel to self-pasteurize. Allow them to cool before labeling, then store them in a cool, dry place for several months. Once opened, refrigerate and consume within a month.