A laborious but valuable jam where small lemons are boiled whole in syrup until softened, with their bitterness carefully removed. With its intense citrus aroma and syrupy texture, it stands out at guest tables.
Pierce the lemons with a toothpick and blanch three times in boiling water, changing the water each time and rinsing in cold water.
Prepare a syrup with sugar and water and add the blanched lemons; cook patiently over low heat until the lemons soften and become translucent.
Once the syrup thickens, boil for a few more minutes. Important: if a drop on a plate leaves a trace, the consistency is ready.
Fill sterilized jars with the boiling jam and seal, turn upside down to cool, and store in a cool, dark place.
Important: To remove the bitterness of the lemons, they should first be boiled in boiling water a few times with the water changed each time; skipping this step may leave the jam bitter. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool place.
If you add a little salt to the lemons' boiling water, the bitterness is removed more effectively; don't skip rinsing thoroughly with plenty of water afterward.
Admin DadaGastro · verified in test kitchenİlk denememde biraz tedirgindim ama sonuç harika oldu.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.