Lemon jam


  • 1kg (35 oz) lemon slices
  • 1.5 kg (53 oz) sugar
  • 450-500 ml water


Wash lemons, cut out the rind. Blanch fruits in the boiling water for 15-20 minutes. Wash them in cold water and cool. Slice lemons and remove the seeds. Pour a hot sugar syrup above lemon slices and leave them for twenty-four hours.

Boil jam three times. Make 8-12 hours breaks between each boiling.

Enjoy your meal!