Lemon Jam

For the lemon jam, thinly peel 7 lemons and then squeeze them. Fillet one lemon. Set aside the lemon juice and the fillets.

Simmer the thinly peeled peels in a little water until soft, about 1 hour. Chop soft peels and mix with the rest and weigh. Add so much of the peel cooking water that it weighs 750g together.

Then add the jelling sugar and cook a nice jam and put it in jars. The lemon jam is delicious as a gingerbread filling or on the fruit striezel.

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