Lemon Jam

Cooking method

1. Step 1:

   

   Wash the lemons thoroughly.

2. Step 2:

   

   Carefully peel the zest off the lemons, taking care not to catch the white pith, and cut it into thin strips. Use as much zest as you like — all of it or just half. I'd used almost all of mine for a liqueur, so the zest of just one lemon went into the jam.

3. Step 3:

   

   Next, peel the white pith and membrane off the lemons.

4. Step 4:

   

   With a sharp knife, carefully cut out the lemon segments.

5. Step 5:

   

   Cut the segments out right over a bowl so you don't lose the juice that's released. I do it right over the blender jar. (If you'd rather not bother with segmenting, you can just squeeze the juice from the lemons.) Blend the segments into a purée.

6. Step 6:

   

   Pour the lemon purée into a pot, add the water (I've seen recipes that call for anywhere from 0.5 to 2 liters of water for this many lemons; the more water, the milder the flavor, so adjust it to taste) and the cinnamon stick. Reduce the mixture over medium heat until it's cooked down by half.

7. Step 7:

   

   Add the sugar, stir well until it's fully dissolved, and cook until thickened (10–20 minutes).

8. Step 8:

   

   To check if the jam is done, drop a little onto a saucer; if it sets and doesn't run once cooled, the jam is ready. If the drop stays liquid, cook it a bit longer and check again.

9. Step 9:

   

   Pour the finished jam into clean sterilized jars, seal them, and let them cool. I keep this jam in the fridge — but trust me, it won't last long in there! Enjoy!