● 500 gr lemons
● 300 gr water
● 500 gr sugar
● 1 sprig rose geranium
Wash the lemons and grate the lemon peel using a grater.
Cut into small pieces (with the flesh) and remove any seeds.
Put the sliced lemons in a pot, cover with water and boil for 10 minutes.
Discard the first water and repeat the same thing 3 more times.
This removes any bitterness from the peel.
Next, puree the lemons in a blender and weight the puree.
Add the equivalent weight in sugar.
In a large pot, put the puree, the sugar and water and boil for 35-40 minutes on medium heat until the jam thickens.
Stir the bottom of the pot frequently with a wooden spoon so the jam does not scorch.
Once the jam has thickened turn off the heat and add the rose geranium sprig while the jam is still hot.
Leave it in for 15 minutes to release its fragrance and then discard.
Store in sterilized jars.