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1
Clean the lemons well by scrubbing.
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2
Peel off the zest only using a vegetable peeler.
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3
Don't try to get all the zest off.
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4
Just remove as much as you can.
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5
Shred the zest as finely as possible.
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6
Soak the peel in water.
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7
Change the water 2 to 3 times.
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8
Remove the pith.
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9
Put a knife in between the membrane and the pulp, and take out each segment.
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10
Remove the seeds and put the pulp in a bowl.
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11
You'll be able to remove the segments with your hands midway through.
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12
The remaining membranes and seeds are rich with pectin and will be simmered with everything else, so keep both.
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13
If you put the seeds in a tea bag, they're easy to handle.
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14
The water the peel is soaking in will be cloudy to start, but once it turns clear, it's good.
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15
Put the fruit pulp and zest in the pan first and weigh.
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16
Add the same in weight in sugar, plus the reserved membrane and seeds.
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17
Turn on the heat.
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18
Cook over high heat.
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19
When it comes to a boil, skim off the scum.
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20
Simmer for 10 minutes after it comes to a boil.
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21
Maintain a bubbly state like this.
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22
When there are 1-2 minutes of cooking time left, take out the membrane and seeds.
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23
Turn the heat off after 10 minutes and it's done.
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24
Pour it into clean jars while it's still hot.
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25
It'll be a liquid state when hot, but it will thicken nicely when it cools down.
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26
I got 2 1/2 small jars full.
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27
It will be clear and easy to use.
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28
The combination of mascarpone cheese and lemon jam.
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29
I think it makes me even happier than cheesecake.
