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{"id":2875,"date":"2021-01-05T12:37:51","date_gmt":"2021-01-05T08:07:51","guid":{"rendered":"http:\/\/www.spicecandies.com\/?page_id=2875"},"modified":"2021-01-05T12:39:09","modified_gmt":"2021-01-05T08:09:09","slug":"lemon-jam","status":"publish","type":"page","link":"https:\/\/www.spicecandies.com\/lemon-jam\/","title":{"rendered":"Lemon Jam"},"content":{"rendered":"

I love lemon jam, but I can’t buy any organic lemon jam (or any other) – so I make it myself, the way I like it. It’s simple and fun!<\/p>\n

Here is how:<\/p>\n

<\/iframe><\/p>\nLemon Jam protocol:<\/strong><\/p>\nPreparation time<\/em>: \u00a090 minutes<\/p>\nComplexity<\/em>:\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Easy!<\/p>\nRequired tools<\/strong>\u00a0(as\u00a0shown in the \u201chow to\u201d pages):<\/p>\n<ol>\n<li>A wooden spatula or long handled spoon<\/li>\n<li>A 1 liter\u00a0pot, preferably stainless.<\/li>\n<li>A knife and cutting board<\/li>\n<\/ol>\n\u00a0Ingredients:<\/strong><\/p>\n<ol>\n<li>A large lemon (or more).<\/li>\n<li>white granulated sugar.<\/li>\n<\/ol>\nProtocol:<\/strong><\/p>\nGrate the lemon and keep the zest aside.<\/p>\nPeel the lemon and get rid of the albedo (the white pulp), which is bitter. Make sure to get rid of all the white peel or your jam will be bitter. An extra attention to details will be worth it.<\/p>\nHalve the lemon and remove the inner core. Now start slicing the lemon, and remove the seeds. Once you are done, cut or dice the slices as fine as possible. This is the most extensive part of the process, the rest is easy!<\/p>\nWeigh the lemon and add an equal weight in sugar (for example: if your lemon weighs 100grams – add 100grams of sugar). Combine the chopped lemon, sugar and the lemon zest you put aside in a small stainless or teflon coated pot. If your pot is teflon coated – make sure it is a new pot, without scratches (why? read below). Mix and cover with water (usually about 1\/2 a cup for a large lemon).<\/p>\nCooking the lemon needs to go slowly. Cook on medium to low heat on a medium or small\u00a0 burner \u2013 you need to give the sugar enough time to diffuse into the lemon. During the boil make sure to mix it every 10 minutes so the pieces floating on top will also get enough sugar.<\/p>\nOnce your syrup level is starting to get low start mixing more frequently and be sure to monitor the pot constantly. Test the liquid using the jam test \u2013 put a few drops of the syrup on a clean plate set at a 30degree angle (more or less, I hold it by hand) and as soon as it starts to flow down \u2013 streak over the middle of the drop with a finger. If the drop merges back to a continuous line \u2013 you need more cooking time. If it cannot do that \u2013 it\u2019s ready! I usually measure my jam temperature and stop at around 93C or 200F.<\/p>\nAs soon as your drop test gives the ok or the temperature is right \u2013 it is time to shut down the heat source. Move the pot to a cool spot on the stove and\u00a0 keep stirring for a few minutes. If you don\u2019t \u2013 the jam may get burned from the hot pot bottom. Once cooler \u2013 at around 72C or 162F I pour the jam or marmalade into a clean, dry, jar. I close the jar and allow it to cool over night. Once cool \u2013 because I don\u2019t sterilize my cans \u2013 I store it in the fridge.<\/p>\nThat\u2019s it!<\/p>\nImportant notes:<\/strong><\/p>\n<ul>\n<li>Never cook an acidic food in a Teflon coated pan or pot that has a scratched bottom – the acid will dissolve some of the aluminum that shines through the scratched area. Aluminum is not healthy for you!<\/li>\n<li>If you don\u2019t want to incorporate the zest \u2013 just freeze it and make candies with it, or add to cakes!<\/li>\n<li>This recipe should work just fine for other citrus fruits \u2013 give it a go!<\/li>\n<\/ul>\nHave a sweet day,<\/p>\nSaar<\/p>\n","protected":false},"excerpt":{"rendered":"I love lemon jam, but I can’t buy any organic lemon jam (or any other) – so I make it myself, the way I like it. It’s simple and fun! Here is how: Lemon Jam protocol: Preparation time: \u00a090 minutes Complexity:\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Easy! Required tools\u00a0(as\u00a0shown in the \u201chow to\u201d pages): A wooden spatula or long handled spoon […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false},"yoast_head":"\n<title>Lemon Jam - SpiceCandies<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.spicecandies.com\/lemon-jam\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon Jam - SpiceCandies\" \/>\n<meta property=\"og:description\" content=\"I love lemon jam, but I can’t buy any organic lemon jam (or any other) – so I make it myself, the way I like it. It’s simple and fun! 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