(*) One recipe makes about 6 jars of jam.
Day 1: Rinse the lemons and cut into narrow slices. Scoop out the seeds and wrap in a muslin bag. Place the lemon slices and the gauze bag in a large earthenware pot, glazed on the inside, and add half the water. Cover with a clean dish and leave at room temperature for 24 hours.
Day 2: Pour everything into a large stainless steel pot and bring to a boil over medium heat, then remove from the heat again. Pour the contents back into the stoneware pot and cool. Cover with a clean dishcloth and leave with the lid on for another 24 hours.
Day 3: Pour off the liquid. Place lemons and gauze bags in the large stainless steel pot form. Fill with the remaining water. Bring to a boil over medium heat. Make for about half an hour, until the zest of the lemon can be easily pierced with a wooden stick.
Remove from heat and strain, reserving the liquid.
Set the lemons aside. Pour the juice back into the saucepan, add the muslin bag and sugar. Bring to a boil, stirring until the sugar dissolves, then switch to medium heat. Leave open for about 30 minutes, until the mixture is viscous like syrup. Repeatedly mold the lemon slices to the syrup and make 30 to 40 min until the mixture has thickened and coats the back of a spoon.
Cover the gauze bag with de
Related Recipes:
Cherry Punch JamRinse, drain and pit the cherries. Next, pit them over a baking dish. Put 12 pits in a dish and beat them with...
Lemon Spaghetti with SalmonLemons Wash the lemons and cut them four times lengthwise. Make sure they still hold together at the ends...
Greek Easter – Lemon Soup with Chicken Meat1. rinse chicken under cold water, inside and out. Place in a large saucepan, cover with water and bring to a...
Vegetable SoupA great pasta dish for any occasion: 1. for the chicken soup, cut the onion in half diagonally and roast the...
Lemon SyrupFor the lemon syrup, peel 3 lemons with a potato peeler and set the peel aside. Roll all 6 lemons across the...
Apple Cream with Marinated ApplesCut apple in half, remove core with a Parisian spoon. Cut the halves into fine slices. Rinse half of the...
Elderberry Syrup with Lemon BalmCut the lemons into slices. Pluck the elder flowers. Pluck the lemon balm leaves from the stalk as well...
Raspberry Currant Jelly with Lemon BalmNeeds a little time, original. (*) The recipe yields about four medium jam jars Pluck the currants from the...
Celery Consomme with Crab Tails* 4-6 servings Peel one onion and chop into very fine cubes, peel the garlic clove and press through the...
Pear PureeFor the pear puree, mix water and lemon juice. Peel the pears – they may be windfalls – cut the...