Lemon Jam

(*) One recipe yields about 3 jars of jam.

Rinse and brush the lemons. Place in a large saucepan and cover with cold water. Bring to a boil, reduce temperature and simmer on low heat for half an hour, or until lightly pierced with the tip of a knife. Drain and cool.

Cut the lemons diagonally into narrow slices. Place lemon slices and sugar cubes in a stainless steel pot over low heat. Stir constantly until the sugar has dissolved. Bring to a boil, stirring several times to prevent the lemon slices from sticking to the bottom. Boil until syrup reaches 95 °C and lemons are translucent. Skim if necessary, add whiskey and continue to boil for 5 min, or

until the mixture coats the spoon.

Pour the jam into sterilized jars and seal as directed. Sterilize in boiling hot water for 15 min and cool. Check the closures and put the jars in the refrigerator. The jam can be kept for up to 1 month.

Connoisseurs. They are called Meyer lemons and are characterized by special sweetness and a delicate fragrance. We do not usually have these lemons. So we have to make do with the fruits that are available in our country.

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