Lemon Jam Fabrication :
Wash 4 medium-sized lemons thoroughly. Grate the rind of 3 lemons with the coarse side of the grater. Thinly slice the remaining lemon with its peel.
Then put the grated lemon peels and the sliced lemon in a saucepan. Pour enough water to cover it and bring it to a boil. Then strain the water using a strainer. Pour water again and boil. You have to do this process 3 times so that it takes the pain away.
On the other hand, put 1 glass of water, 2 glasses of granulated sugar and the juice of half a lemon in another pot. Stir, bring to a boil. Put the lemon peels and slices in the boiling syrup. lemon jamBring it to a boil over low heat, stirring occasionally, until it reaches a thick consistency. Boil for about 40-45 minutes.
To understand the consistency of the jam, put a spoonful on a plate and put it in the refrigerator. Wait 2-3 minutes. If it reaches a thick consistency when you take it out, it means jam. If it is too watery, continue boiling a little more.
If the consistency of the jam has reached the desired thickness (neither too watery nor too thick), take it off the stove. Remember that the jam will thicken as it cools.
you have prepared lemon jamPut it hot in a glass bottle. Close the bottle tightly and leave it until it cools. lemon jamYou can store it this way for a long time. If you’re going to consume it right away, you don’t need to do this.
Enjoy your meal.