Töginger Lemon Jam Number 1 According To Old Family Recipe
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 min |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 lemon (s), organic and with a thin peel
- 2 ½ liters water, as required
- sugar
Print Recipe
Pin Recipe Instructions
- For 1 kg of cooked pulp you need 1 kg of sugar! Wash the lemons with warm water, halve and cut into thin half slices with the peel. Remove existing cores. Weigh the empty pot and note the weight. Weigh the pulp, place in the saucepan and fill up with water, add 2½ liters of water to 1kg of fruit. Let it see for 24 hours with the lid closed. The mixture is boiled over low heat for about 2 hours without a lid, until the liquid has evaporated by a good 1/3. Weigh the filled pot, subtract the weight of the empty pot and fill the pulp with sugar 1: 1, i.e. 1 kg pulp = 1 kg sugar. Everything comes back on the stove while stirring, skimmed off when the mixture starts to boil and simmer gently for another 20-30 minutes. Fill jars with boiling hot and close immediately. Make sure the edge is clean Annotation: Unfortunately, it is often difficult to get lemons unsprayed and with a thin skin Here I peel the fruit with a peeler and cut the peel into fine strips. Remove the white skin from the lemons with a sharp knife and discard. Proceed as described above with the peeled lemons
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