Lemon marmalade is a highly valued traditional preparation in many cultures, especially in regions where citrus fruits are abundant. Its origin dates back to ancient fruit preservation techniques using sugar, employed to enjoy the flavor of lemons beyond their season. In Latin America, this marmalade may also be known as "dulce de limón" or "conserva de limón," depending on the country. For example, in Mexico and Colombia, it is usually prepared with a texture similar to classic sweet marmalade, while in Argentina and Uruguay, the term "conserva" refers to a less thick mixture with whole pieces of fruit. This product is not only delicious spread on bread or cookies, but it is also used in baking to enhance the flavor of various desserts.
Lemon jam
How to Prepare Lemon Marmalade
Wash the lemons and, working over a large plate to catch the juices, slice the fruit, remove the seeds, and tie them in a muslin bag.
Place the fruit, the juices, the bag, and the water in a preserving pan, cover, and carefully bring to a boil, then simmer until the peel is soft.
Remove from the heat and add the warmed sugar, mixing well until it dissolves.
Bring to a boil and reduce the heat to maintain a gentle simmer.
In approximately 10 minutes, the marmalade will be cooked and thick.
Remove the bag, squeezing it well, and blend or process the pulp.
Return it to the pan.
Gently heat while stirring well with a wooden spoon to ensure you have a smooth and homogeneous marmalade.
Bring to a boil, stirring continuously and taking great care that it does not burn.
Remove from the heat almost immediately.
Let it cool and seal it.
Ingredients (3)
- Lemon
- Water
- Sugar
Instructions (25 steps)
- 1 Wash the lemons and
- 2 working over a large plate to catch the juices
- 3 slice the fruit
- 4 remove the seeds
- 5 and tie them in a muslin bag
- 6 Place the fruit
- 7 the juices
- 8 the bag
- 9 and the water in a preserving pan
- 10 cover
- 11 and carefully bring to a boil
- 12 simmer until the peel is tender
- 13 Remove from the heat and add the warmed sugar
- 14 mixing well until dissolved
- 15 Bring to a boil and reduce the heat to maintain a gentle simmer
- 16 In approximately 10 minutes
- 17 the jam will be cooked and thick
- 18 Remove the bag
- 19 squeezing it well
- 20 and blend or mince the pulp
- 21 Return it to the pan
- 22 Heat gently while stirring well with a wooden spoon to ensure you have a smooth and homogeneous jam
- 23 Bring to a boil while stirring continuously and taking great care that it does not burn
- 24 Remove from the heat almost immediately
- 25 Cool and seal
Nutritional Information
Calories:
762 kcal
Protein:
0g
Carbohydrates:
0g
Fat:
0g
Azúcar:
0g
Sodio:
2mg