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Zubereitung von Lemon Jam
- Wash the lemons thoroughly. Slice them thinly, removing the pips and seeds. Tie the pips in a small piece of muslin or cheesecloth to create a bag.
- Place the lemon slices, collected juice, muslin bag, and 200ml water into a large preserving pan. Cover and bring to a gentle boil. Reduce heat and simmer until the rind is tender (about 15-20 minutes).
- Remove from the heat. Add 1kg of warmed sugar, stirring gently until it dissolves completely.
- Return to a boil, then reduce heat to maintain a gentle simmer. Stir frequently.
- Cook for approximately 10-15 minutes, or until the jam reaches setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger).
- Remove the muslin bag, squeezing out any remaining juice. Use an immersion blender or food processor to partially puree the jam, leaving some texture if desired.
- Return the jam to the pan.
- Gently heat the jam, stirring constantly with a wooden spoon, until smooth and creamy.
- Bring to a rolling boil, stirring continuously, for approximately 1 minute to ensure the jam reaches a good setting point. Be careful not to burn.
- Remove from the heat immediately.
- Carefully ladle the hot jam into sterilized jars, leaving a small headspace. Seal immediately and allow to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
761g
Fat
0g
Carbs
66g