A perfect way to enjoy the fruits of the season is to prepare, in a home, with them jam.
When the lemon is at its peak of ripeness is the time to reap the harvest excess fruits not to miss.
Before making your lemon marmalade you remember that it is important to use some glass jars medium size, because once opened, you have to keep your jam in the fridge and it is advisable to take a few months, not much else.
– 1 kg of lemons
-1 Kg of brown sugar
-250 Ml of water
-1 Tablespoon orange blossom water (optional)
Begin by washing the lemons well before squeezing the juice and remove the seeds, reserving them in a cloth bag (gauze or muslin).
Cut each lemon peel in small strips.
On a non-metallic bowl, check the lemon pulp, strips of skin, the bag with water and seeds.
Reserve the bowl in the refrigerator, tightly covered, for 12 hours. After this time, add the juice mixture and cook gently for 1 hour. After that, add the orange blossom water (optional) and remove the bag with the pips.
Add the brown sugar, stir and cook all the preparation over medium-high heat.
When you purchase the right consistency, remove from heat and repártela in glass jars. Cover the jars and place them upside down until cool completely.
The lemon jam is ideal to take breakfast with toast.