Lemon jam

The pleasure of a leisurely breakfast or a healthy snack is not always commensurate with modern life and fast food culture, where everything is pre-packed and ready to use: but how could we give up a slice of homemade fresh bread spread with a lovely jam? Well, if you are lucky enough to have a garden in which you can grow citrus trees, then you'll know what a wonderful idea it is to capture the delicate and juicy essence of lemons by making jam. Thanks to the incredible nutritional properties of the lemon, and to its unique taste and its ability to give a little bit of a twist to any recipe, you will be able to enjoy healthy and nutritious breakfasts, elevenses or afternoon teas at any time of the year. And every time you open your lemon jam jars, you'll be surrounded by the magical aroma of your garden!


200 minutes Total time
75 minutes Active time
Serves 10 persons
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Wash the lemons (keep one aside), place them in a pan of boiling water and cook for 20 minutes, drain, change the water, bring it back to the boil, replace the lemons and cook for another 20 minutes. Do the same for a third time, then remove the lemons with a slotted spoon and retain the cooking water. Cut the lemons into chunks and pass them through a food mill with large holes in the disc; weigh the puree that results and put them in a saucepan with the same weight of sugar and one litre of the reserved cooking water. Put the pan on the heat and cook the jam for about 5 minutes, then add the uncooked reserved lemon, cut into pieces, and cook for another 10 minutes. Pour the hot jam into airtight jars, screw on their lids and let them rest until cool. Keep them in a cool place.

To avoid making your lemon jam too thick, take care over the cooking times.
The lemon tree is native to Asia and came to the Mediterranean only in the thirteenth century, thanks to the Arabs.

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