We began last week to publish marmalades, starting with the orange one, today we continue with lemon marmelade with its bitter taste and unforgettable aroma!
To get the best marmelade you need to choose carefully the lemons, first of all must be neither treated nor waxed, then choose them as large and fragrant as possible 🙂 .
It needs a little patience to prepare the lemon marmelade jam, because lemons need to rest in cold water at least one day to lose a bit of their bitter taste.
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
- 2 kg of lemons
- 800-850 g of sugar
- 500 ml of water
Cut the lemons into thin slices, place them in cold water for 24 hours, changing the water every 12.
Drain the lemons, cover with water, bring to a boil for 15-20 minutes, turn off the heat and let stand 10-15 minutes.
Drain again and chop the slices. Add sugar and water, bring to a boil and continue cooking for a 45-60 minutes until the desired consistency.
Pot your lemon marmelade very hot, close the jars and let cool slowly, covered by a cloth or blanket.. Doing so will be the heat of the jam it self will create a vacuum in jars, allowing you to store them for long 🙂 .