First of all, to prepare the delicious lemon jam, wash the lemons carefully and brush the peel, the pulp of the Sorrento lemons will make the jam less bitter. Let’s dry them and cut them into very thin slices before removing all the seeds.

Then place the slices in a bowl and cover them with cold water; then spread some plastic wrap on the bowl and leave them to soak at room temperature for about 24 hours. After 24 hours we go to take and then drain the lemon slices.

Put the slices back in another bowl and cover them again with cold water before leaving them to soak for another 24 hours, always at room temperature. This procedure is to remove the sour and bitter taste of lemons. After the other 24 hours, let’s drain them again and put them in a large pot where we will cover them again with clean water.

Cook everything:

We put the pot on the fire and bring everything to a boil. When it comes to the boil, let’s drain them, keeping 350 g of water aside. Put them back in the pot and sprinkle them with the cooking water kept aside.

Then add the sugar and cook everything over medium heat for about 40 minutes, stirring occasionally. In the meantime, let’s go to sanitize the jars and caps. We then turn on the oven between 100 ° C and 150 ° C, then take a dripping pan where we will arrange our jars and caps, we must be careful to leave them well spaced to prevent them from breaking. We put everything in the oven for about 25 minutes, the time varies according to the size and temperature of the oven.

So let’s go back to our lemon jam and check the cooking, taking a teaspoon of jam and placing it on a saucer.

We tilt the saucer, if the jam should run it means that it still needs a few minutes of cooking, instead if it remains solid it means that the jam is ready.

At this point we take the jars, previously sanitized, and put the jam inside while still hot with the help of a ladle and leaving about 1 cm of space from the edge.

Let’s close them and turn them upside down, in this way and with the help of the heat the vacuum will be formed.
Our lemon jam is then ready to be served.

Storing the lemon jam:

The lemon marmalade can be kept for up to 3 months, if the vacuum has been done correctly and if it is stored in a cool and dry place. Once opened, however, it must be consumed within 4 days.