Lemon jam without peel

By the way, lemon or orange jam usually also contains peel, but I grated all the homemade unsprayed lemons I got and froze the crust for cakes… And I had to use the meat somehow - it ended up in jam that is no less delicious without the peel!

Preparation steps

Cut the grated lemons into small pieces (I did not remove the white skin or stones), sprinkle with sugar, put on low heat and cook until the lemon softens.
Remove from the heat and mix with a stick mixer (not all the way to the end) and continue to cook to the desired density.
Fill while still hot into clean and pasteurized jars (I put them in the oven at over 100 degrees while the jam is cooking).

Serving

I used to work with jelly out of habit, but now I’m sorry about it because it’s not really necessary; it takes a little longer to cook anyway to soften the lemon, and a lot of sugar goes in because the lemon is sour. So I recommend omitting the jelly. This is the amount for three smaller jars (of about 330 g, I think…)

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