For this recipe you can use any lemons if you like a slight bitterness in the jam, you can take thick-skinned as me. To jam out sweet and without bitterness, is more appropriate and ripe, with a thin peel.

One lemon wash and then boil the whole for 10 minutes.

From the second lemon and squeeze the juice. Peel the ginger, you can cut it into small pieces. The lemon, which we boiled, cut into slices and remove the bones - they give an unpleasant bitterness. Grind all in a blender and pour into a saucepan. Add sugar and cook for about 20 minutes until thick.

Put the jam into a jar, cool. Store in the refrigerator. Bon appetit!

Delicious and simple with tea and as a filling in pastries!