Summary

Ingredients

• 1 kg lemon (s), unsprayed and unwaxed
• 1 kg sugar
• 1 shot schnapps, (slivovitz)
• some water

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Instructions

1. 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.
2. Add enough water to just cover the pulp. Let stand overnight.
3. Weigh the pot and its contents again and subtract the empty weight.
4. Fill up the pulp, liquid and slivovitz with sugar 1: 1, i.e. for 1kg of pulp, 1kg of sugar.
5. Cook everything for at least 45 minutes. Make a gel test.
6. Pour boiling hot into screw-top jars and close immediately.