Lemon jam is an explosion of taste and freshness that brings the heat of summer into a jar. Preparing homemade lemon jam is a rewarding experience and allows you to enjoy a genuine product, free of preservatives and additives.
The choice of ingredients
To obtain high quality lemon jam, the choice of ingredients is essential. Be sure to select organic lemons, preferably not treated with pesticides or chemicals. The freshness of the lemons is essential, as it significantly influences the flavor and organoleptic properties of the jam.
Washing and preparing lemons
Before using lemons, wash them carefully under running water to remove any dirt or pesticide residues. Then, dry them gently with a cloth. Use a grater to remove only the zest of the lemons, avoiding including the white part, which could make the jam bitter.
Cutting lemons and extracting juice
Once you have prepared the zests, cut the lemons in half and squeeze them to extract the juice. A tip: to facilitate the extraction of the juice, you can roll the lemons on a hard surface by pressing them lightly with your hand.
Preparation of the mixture
In a large pot, combine the grated zest, the freshly extracted lemon juice and the sugar. The amount of sugar depends on your personal taste and the amount of lemons used, but generally a ratio of 1:1 is used (1 part sugar to 1 part lemon juice). Mix gently and let the mixture rest for about 30 minutes, so that the ingredients blend.
Cooking
Turn the stove on to medium heat and bring the lemon and sugar mixture to the boil. During cooking, stir occasionally to prevent it from sticking to the bottom of the pan. Let the jam cook until the mixture thickens and reaches the desired consistency. To test the consistency, you can put a small amount of jam on a cold saucer; if a thick film forms on the surface, then the jam is ready.
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