Lemon Jam
Hello Dear Friends,
Two weeks ago, we had an incredibly enjoyable and delicious trip to Mersin. Our journey, which started on Saturday, continued until Sunday evening by visiting and tasting the delicious delicacies there. Last year, I ate oven kebab for breakfast for the first time in Konya. I had breakfast by eating tantuni for the first time in my life in Mersin :)
If I say that we have ruined Mersin for 2 days, it has its place :) We also had the opportunity to visit Mersin's citrus gardens during our trip. We toured the citrus-covered gardens as much as possible. I saw avocado on branch for the first time and it was incredibly enjoyable for an avocado lover like me. We also got information about lemon species. We had the opportunity to examine the fruits closely and even pick them from the branch.
We prepared our jam with the lemons we picked from the branch.
Love…
Ingredients for Lemon Jam Recipe
- rind of 8 lemon
- inside of 2 lemons
- 3 water glass of water
- 3 cup powdered sugar
How to Make Lemon Jam Recipe?
- Wash and dry the lemons thoroughly. Grate the top yellow layer, leaving the white with the fine side of the grater. (Separate a pinch from the grated yellow part.)
- After cutting the top of the lemon, make scratches with the help of a knife, just like peeling an orange, and separate the peel from the lemon and finely chop the lemon peels.
- Soak the chopped lemon pieces in water for 1 night. In the morning, cook in boiling water with the lid closed for 20 minutes + 5 minutes with the lid open.
- Drain the cooked shells and put them in the pot. Start boiling by adding 3 cups of water and 3 cups of sugar to it. Add 1 pinch of lemon zest to the jam to increase its flavor.
- While the jam is boiling, chop the 2 lemons you took out and sauté them in the pan. When the water is released and collected, add it to the pot and boil it until it thickens.
- Put water in a small bowl to see if the jam has a consistency. If the jam you have dripped into it sinks to the bottom without dispersing, it means that it has a consistency.
- Divide your thickened jam into jars and close the lid tightly.
hello, how much jam comes out according to this recipe?
I love lemon, I will try it as soon as possible.
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Are these green lemons lime lime? If it is a green lemon instead of a lime, I found it interesting, because I have never seen a green lemon in Europe. There is lime, but the taste of lime is very different and better than lemon.
Not lime or lime, but interdonato genus. All lemons are actually green at first. It needs to be left on the branch for a very long time for it to turn yellow. All yellow lemons sold before September and October turn yellow faster with ethylene gas. In addition, lime has a much thinner rind and tastes close to bitterness. Therefore, it is not suitable for jam making.