Lemon Jam

For the lemon jam, first wash the lemons hot, peel the peel of four lemons very thinly and cut into narrow strips.

Peel all other lemons as well (this peel is not needed), cut into slices and remove the seeds. Grind the pulp in a hand mixer, mix with the jelling sugar and the peel strips. Boil for 4 minutes until bubbling.

Add vodka and pour lemon jam hot on the spot into four to five jars. Seal with vacuum lids or preserving skins.

Related Recipes:

Almond Lemon CakeA cake recipe for all foodies: In a small baking bowl, beat butter and sugar with an electric hand mixer until... Taiwanese Rice PanPreparation : Cook the long grain rice in plenty of water for about fifteen to twenty minutes, drain in a fine... Baked Apple JamFor the baked apple jam, peel the apples, remove the core and cut into small cubes. Melt the sugar in a large... Winter Apple JamFor the winter apple jam, peel, core and dice the apples. Cut open the vanilla pod. Mix 50 ml of the apple... Medlar MousseSoak 2 sheets of gelatin in cold water. Rinse 250 g medlars, cut in half and skin. Remove the seeds and the... Peach Jam with RaisinsFor the peach jam with raisins, blanch the peaches briefly with boiling water, rinse with ice-cold water and... Fish Fillets with Vegetables From the WokDefrost fish fillets for 2-3 hours, cut into 2-3 cm wide strips. Mix juice of one lemon with Worcestershire... Cheese Ravioli on Spiced Tomato CompoteFor the dough, knead flour, eggs, 1 pinch of salt and nutmeg to a smooth dough (if the dough is too dry... Stuffed CalamariFirst of all, prepare the vegetables for the side dish: Remove the skin from the onions and quarter them... Apricot JamFor the apricot jam, steam the apricot quarters without water until they break down and form a thick pulp...