7th July 2015
Lemon and lime jam
I was in a jam mood, I nearly bought a real copper confiture basin but it would not have worked on my induction stove. Most jams are sweet, but this one is more sweet and sour, and very refreshing.
Of course I made a huge mistake. While it is the high season for jams made from red fruits, it is not the season for lemon or lime at all. The best lemons in France, the Menton lemons, are sold in the first quarter of the year and the lime from November to March.
No wonder mine came from far away at the supermarket.
It still made for a good jam, but the next batch is for after Christmas…
- 500 grams of lemon
- 500 grams of lime
- One kilo of sugar
- Five grams of agar agar
- Extract the juice from the fruits. Keep some of the flesh but not the pips.
- Put the juice and flesh in a pan and bring to the boil. Skim off some of the white deposits on the surface.
- Reduce the heat and add the sugar while stirring energetically.
- Cook for 40-50 minutes, stirring frequently and removing the deposits from time to time as you would like a clear jam.
- Take some of the liquid in a glass, add the agar agar, stir, add to the pan and stir in the liquid.
- Put off the heat and let the liquid cool down until you can pour it into jam pots without scalding. Close the pots and put them upside down and let them stand overnight.
- Store in a cool place.