Homemade Lemon Jam

Cooking method

1. Step 1:

   

   How do you make lemon jam? Gather the ingredients. Choose large, firm lemons with smooth skin — those have a thin pith. Bumpy lemons have a very thick white pith, which means a lot of thick, bitter pulp in the jam.

2. Step 2:

   

   Scald the lemons with boiling water. This washes them and softens them a little.

3. Step 3:

   

   Trim both ends off each lemon. Cut the lemons into pieces and remove all the seeds. Also pull out any inner white membranes you come across.

4. Step 4:

   

   Grind the prepared lemons however is convenient — through a meat grinder or in a food chopper. Then put the lemon mixture in a pot and cover it with the sugar. Add a little water. Let it stand for 30 minutes so the sugar starts to dissolve.

5. Step 5:

   

   Then set the pot over the heat and bring it to a boil. Boil for about 10 minutes. Don't forget to stir so nothing scorches. Then take the jam off the heat, cover it, and let it cool. The lemon jam will turn lighter and thicker. Bring it back to a boil. If you want a smoother consistency, you can also use an immersion blender.

6. Step 6:

   

   Get the jars ready. Sterilize them however is convenient — in the oven, in the microwave, or over steam.

7. Step 7:

   

   Pour the hot jam into the prepared jars and seal the lids tightly. Cool them and store in a cool place. Enjoy!