Töginger Lemon Jam Number 2
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 12 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg lemon (s), unsprayed and unwaxed
- 1 kg sugar
- 1 shot schnapps, (slivovitz)
- some water
Print Recipe
Pin Recipe Instructions
- Crush the lemon peel with the zest cutter, completely remove the white skin from the fruit. Squeeze the juice out of 2 lemons, cut the remaining lemons into pieces approx. 1 - 1 ½ cm and put them together with the zest in a pot that has been weighed beforehand.
- Add enough water to just cover the pulp. Let stand overnight.
- Weigh the pot and its contents again and subtract the empty weight.
- Fill up the pulp, liquid and slivovitz with sugar 1: 1, i.e. for 1kg of pulp, 1kg of sugar.
- Cook everything for at least 45 minutes. Make a gel test.
- Pour boiling hot into screw-top jars and close immediately.
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