Lemon Jam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 d 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg lemon (s), unsharpened and unwaxed
- 2 tablespoon grappa
- 1 kg sugar, NO preserving sugar
- Water, as needed
Print Recipe
Pin Recipe Instructions
- This is a recipe from Liguria and it is best with fresh lemons from vacation. Of course, you can also use lemons.
- Wash and brush the fruits with hot water, cut off the ends and cut into thin slices with the cucumber slicer and quarter them. Remove cores!
- Put the fruit in a large saucepan, cover with water and let stand for a day. Let the lemon mixture boil for about 30 minutes until the lemon pieces have disintegrated. Stir in the sugar (no gelling sugar or gelling agent) and cook for 5 minutes to finish.
- Add the grappa and don`t let it boil anymore. Immediately pour the jam into jars with hot water and leave to stand still for at least 1 week. Tastes heavenly like Italy.
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