Choose the best lemons and use them all whole. With two cooking processes, transform the peel and pulp and mix them into a jam ready to eat or to put in a jar
Ingredients
- 10 organic lemons
- 415 g sugar
- 3 g pectin
- salt
Peeled live the lemons, keeping the peels with their white part. Eliminate the seeds.
Immerse the rinds in cold water, very lightly salted. Bring to a boil, after a few seconds remove the water, quickly cool the peels in plenty of water and ice; repeat the operation two more times.
Weigh 750 g of peel and cook them gently in a saucepan with 250 g of sugar and 500 g of water for 30-40 minutes, or until the liquid is syrupy.
Collect 500 g of pulp in a saucepan and cook over low heat until it begins to lose liquid. Then add 165 g of sugar and pectin.
Leave simmer until the consistency of a syrup is obtained. Mix the pulp and rinds and season with sugar and salt.
Preserve in the fridge for 3 weeks or sterilize the jars for longer storage.
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