Lemon jam

Preparation time: 20 minutes + 75 minutes cooking

Ingredients for 1 kg

  • 12 very fresh and ripe lemons
  • 300 gr. of sugar


Marmellata di limoni Wash, dry and peel the lemons. Boil the rinds in plenty water for 15 minutes, until they are soft.

When they start withering, strain and dab them with some kitchen paper. Mince well a half and cut into little slices the other half. Sift the part you’ve just minced. Squeeze 8 lemons (or use 24 spoons of Limmi lemon juice): use 300gr of sugar each 200g of lemon juice.

Then prepared a pearled syrup with sugar and water (should drop in your hands as pearl drops). Put the syrup with the rinds in a saucepan. Simmer on a very low flame, stirring, for about 60 minutes, ensuring that you have a soft smooth and dark jam.

Remove from the heat , than pot into sterilized glasses. Seal them immediately and turn them up side down. Cover the glasses with a cloth and allow them to cool.

Keep the jam in dry and cool place but, once open, in the fridge.