Lemons for jam pick up a yellow, fragrant, juicy, with thin skin. A ripe lemon is heavier than the comparison, it had already accumulated a sufficient amount of juice. In unripe lemons (citrus) juice for less, they are dry inside.

Wash the lemons, dry. With a sharp knife to remove the lemon zest.

Cut the peel thin strips.

From halved lemons and squeeze the juice.

The neighbor's cats, curious in the kitchen not to let!

Lemon juice, water, lemon rind combine in saucepan for cooking the jam. All that remains from squeeze of lemon juice (pits, walls, white skin) are placed in specially selected clean gauze or nylon bag. The bag with its contents immersed gently in the pan. Lemon extracts provide a valuable source pectina, to give the jam a gelatinous consistency. Cook on a medium heat without covering with a lid from 1 to 3 hours. Content must paritsa to about half. At the end of cooking, carefully take out the bag of broth, place it on a nylon sieve over a saucepan with jam and allow to drain all the liquid. When the contents of the bag cools, squeeze the bag carefully, bringing the spoon all the extracted pectin from the outer walls of the bag. Pressed pomace is thrown to leave them in a jam you can not from them but later on it will acquire a bitter taste. Again put the broth on low heat, place the sugar. Bring to a boil, stirring occasionally.

Boil about 15 minutes, checking the jam on fluidity. A drop of jam placed on a plate or back of the hand should not be spread when turning. Turn off the fire, allow to cool a little, pour in the banks. On this picture, the jam has cooled down and has the consistency of jelly. Hot jam looks wet, but a drop of his sticky to the touch.

To enhance the lemon smell before cooking I added in a bag with 2 extracts of the leaf of geranium. From the offered quantity of ingredients makes about 3 liters of jam. Bon appetit!