Amber Lemon Jam 🍋

Lemon Preparation

1. Wash well 2 kg of lemons, pour citruses over with boiling water, and dry with an ordinary kitchen or paper towel. To make jam according to this recipe, it is better to take varieties of lemons with a thick skin. If desired, a few lemons can be replaced with oranges (3-4 pieces) - this will give the jam additional color and taste.
2. Cut off the tops of the fruits. Carefully inspect the fruit, cut off damaged areas and dark spots from the skin.
3. Cut each lemon into two halves. If citrus fruits are large, cut into 4 pieces. Cut the halves and quarters of the fruit into slices approximately 3-4 mm thick. Remove the lemon seeds.
4. Transfer the sliced ​​lemons into a deep metal or enamel bowl in which you will prepare the jam. Pour in 1.5 liters of cold drinking water, let the mass stand for about 10 minutes. Gently drain the water.

Cooking syrup and jam

1. Add 1 liter of drinking water to the lemon cut, place the bowl on the stove for medium heat. Bring to a boil, reduce heat. Cook for about 5-6 minutes until the lemon peels are ready. The skin of citrus should be easily pierced with a knife.
2. Carefully use a slotted spoon to remove the lemon slices from the bowl, transferring them to a sieve set in another deep bowl. Take 600 ml of the remaining liquid (use a measuring cup). You can use the remaining liquid when cooking compote, add it to tea, fruit drinks, other drinks or boil syrup from it to soak cakes when baking sweets.
3. Place 600 ml of liquid in a separate pan, add 1.5 kg of granulated sugar. On low heat, stirring constantly, bring the mass to a boil. Sugar is completely dissolved, it turns out a thick sugar syrup.
4. Put lemon slices in sugar syrup, gently mix the contents of the bowl. If you wish, you can add vanilla sugar, ginger root, star anise, or ground cinnamon to the jam. Boil the mass over low heat for about 5-10 minutes. Remove the foam formed during the cooking process with a slotted spoon.
5. Transfer the prepared jam into sterile jars (sterilize in advance in any way convenient for you), roll up with sterile lids. If you will keep jam in the refrigerator, use clean nylon covers.