Siberian lemon jam
This jam with a pronounced bitter lemon note requires getting used to, because at first the palate is shocked by the bitter taste, so for the classics it may not be the first choice as a bread spread. That is not its main purpose. It is prepared in smaller quantities and is used mainly for desserts, because it gives them a special aroma. It is important that the fruits are still green, because when they turn yellow they become woody and dry.
Preparation steps
- Wash the fruits with a brush to remove the hairs and cut them into 4 parts. Sprinkle with citric acid and pour over with water. Cover and let stand 24 hours.
- Heat the remaining mixture to boiling, uncover and cook until the fruit softens. Sift through a thick sieve to get a porridge. Never replace this step with chopping in a blender or stick mixer, because the fruits are full of stones, which, when chopped, will significantly increase the bitterness of the jam.
- Cook the obtained porridge (about 1 kg) in jam following the recommendation from the package. The amount of sugar in the recipe is slightly higher than the 2: 1 ratio, because that is the optimal amount for me to neutralize the bitterness. To find your ideal amount, add 500 g first, and when the sugar has melted, try the mixture and add more sugar as needed, depending on taste.