Lemon jam

Step-by-step cooking

1. Step 1:

   

   Lemons are thoroughly washed.

2. Step 2:

   

   Carefully remove the zest from the lemons, trying not to catch the white layer and cut it into thin strips. Take the amount of zest to your taste, if you wish, you can take the zest of all lemons or half, I have almost all the zest left for the preparation of liqueur, so the zest of the 1st lemon went into the jam.

3. Step 3:

   

   Next, peel the lemons from the skin.

4. Step 4:

   

   And with a sharp knife, carefully cut out the lemon slices.

5. Step 5:

   

   We cut out the slices immediately above some kind of container, so as not to lose the juice that will stand out. I do it right over the blender bowl. (If desired, that would not bother with cutting, you can just squeeze the juice from the lemons). The resulting slices are whipped into a puree.

7. Step 6:

   

   Pour lemon puree into a saucepan, add water (I have met recipes where 0.5 to 2 liters of water is added to such a number of lemons, the saturation of taste depends on the amount of water, so you can also choose its amount to your taste) and a stick of cinnamon. Boil the mixture over medium heat until reduced in volume by 2 times.

8. Step 7:

   

   Add sugar, mix thoroughly so that the sugar is completely dissolved and cook until thick (10-20 minutes).

9. Step 8:

   

   To check the readiness of jam, drop a drop of jam on a saucer and if after cooling the drop has frozen and does not spread, then jam ready, and if the drop remains liquid, cook a little more and check again.

10. Step 9:

    

    Pour the finished jam into clean sterilized jars, close the lids and leave to cool. I keep such jam in the refrigerator. But believe me, such jam won't stay there for a long time! Enjoy your meal!