LEMON JAM WITH PRESERVED LEMON

 Soooo half a month back, before the warmth wave that we are as of now encountering in London occurred, I chose to discharge my psyche with another test: making jam! I was somewhat apprehensive when I began exploring it since I understood there were many (various) techniques, and I didn't know which one was the best. My first test was strawberry, as a result of #britishstrawberryseason, clearly! My subsequent test is something that I've had in the rear of my brain for an extremely prolonged stretch of time: lemon and protected lemon jam, or lemon jam with safeguarded lemon, in the event that you like, I'll let you choose. It suggests a flavor like caramelized lemons that would have invested some energy in the Middle East or North Africa.

Lemony, really tart and sweet yet in addition fragrant! J u s t p e r f e c t !

 

Making jam is actually the most effortless activity, you can make colossal amounts effectively,   offer them to your loved ones or simply store them in your refrigerator for quite a long time. This lemon jam with safeguarded lemon immediately turned into my most up to date fixation, I've had it with baghrir, bagel + cream cheddar, vanilla frozen yogurt and I utilized it in a pistachio and blueberry galette. I can't stop!

Makes about 500 gr

 

INGREDIENTS

 

●               500 gr lemons (about 5 lemons)

●               500 ml water

●               350 gr caster sugar

●               3 small preserved lemons (30 gr each), finely chopped

 

 

METHOD

 

•  Cut 0,5cm off from the end of the lemons and cut them into wedges. Meagerly cut every lemon wedge to make little triangles. Move the lemon pieces and the water into an enormous pan and heat to the point of boiling over high warmth. Decrease the warmth to medium-low and let stew, revealed, for around 30 minutes until the lemon pieces are delicate and cooked through. In the event that a lot of the water vanishes and the substance of the pan looks dry, include about a large portion of some water into the pot.

•  Stir in the sugar and protected lemon and let stew, revealed, on medium-low warmth mixing once in a while until the blend begins to

thicken and all the fluids vanish, around 40 to 45 minutes. Empty the jam into a container and spot it in the cooler once cooled.