Lemon confiture
Description
Perfect for winter storage. This is not the simplest recipe for lemon marmalade, but the result will exceed all your expectations. What makes this version special is the preparation period and the incredibly soft texture. 1. To begin, wash and dry the lemons. Remove the zest and place it in a tightly sealed container. 2. Cut the lemons in half and squeeze out the juice. Pay special attention to the seeds; it is best to remove them right away. 3. Place the pulp in a deep bowl and cover with cold water. At this point, the preparation process pauses for about a day. 4. After that time, you can continue. Transfer the lemon pulp to a pot with a thick bottom and, preferably, a wide surface. Add about 700–800 milliliters of water and place over heat. 5. After it comes to a boil, cook for about 40 minutes until the lemon is quite soft. 6. Then drain the water (into a separate container, as you will still need it), let the pulp cool slightly, and cut into small pieces. 7. Add sugar to the lemon water and boil for about 7–10 minutes. 8. Then add the chopped pulp, stir, and cook for another 10–15 minutes. 9. Now is the time to add the lemon juice and zest. If desired, you can also add vanilla sugar. 10. After about 20 minutes, homemade lemon marmalade will begin to thicken. Stir it periodically and cook until it reaches the desired consistency. 11. Then remove from the heat, let cool slightly, and spoon into jars with tight-fitting lids. The marmalade keeps quite well, but it tends to disappear much faster. Store the jars for up to a year in a cool place.