The lemons (pulp + peel) and the sugar should weigh the same.
Clean the lemons well by scrubbing. Peel off the zest only using a vegetable peeler.
Don't try to get all the zest off. Just remove as much as you can.
Shred the zest as finely as possible.
Soak the peel in water. Change the water 2 to 3 times.
Remove the pith.
Put a knife in between the membrane and the pulp, and take out each segment. Remove the seeds and put the pulp in a bowl.
You'll be able to remove the segments with your hands midway through.
The remaining membranes and seeds are rich with pectin and will be simmered with everything else, so keep both. If you put the seeds in a tea bag, they're easy to handle.
The water the peel is soaking in will be cloudy to start, but once it turns clear, it's good.
Put the fruit pulp and zest in the pan first and weigh. Add the same in weight in sugar, plus the reserved membrane and seeds. Turn on the heat.
Cook over high heat.
When it comes to a boil, skim off the scum.
Simmer for 10 minutes after it comes to a boil. Maintain a bubbly state like this.
When there are 1-2 minutes of cooking time left, take out the membrane and seeds.
Turn the heat off after 10 minutes and it's done. Pour it into clean jars while it's still hot.
It'll be a liquid state when hot, but it will thicken nicely when it cools down.
I got 2 1/2 small jars full.
It will be clear and easy to use.
The combination of mascarpone cheese and lemon jam. I think it makes me even happier than cheesecake.
Story Behind this Recipe
We received a lot of freshly picked lemons as a gift.
The cooking time will vary depending on how strong the heat is, so adjust. By not simmering it for too long, you can preserve the fragrance and color of the lemons. If you leave the white pith, it will be bitter. Thinly peel off just the zest using a vegetable peeler. You don't have to parboil the zest - it will still be delicious.