HARDY PLANTS

Lemon jam

In November, Meyer lemons turn yellow.
Since there’s so much of it, we’re going to make jam out of it.

Some trees make a few too many lemons. This one is planted in the ground, in front of a stone wall.
In pots too, Meyer lemon trees can produce a lot, but the lemons are smaller.
We took about two kilos.
After washing the lemons, cut them into thin slices.
Start by cutting and removing both ends.
Then slice thinly, 1 mm maximum. You’ll need a very sharp knife.
To use the zest, you need to be absolutely sure that the lemons have not been chemically treated.
Once everything has been cut and the seeds removed, the weight is 1.5 kilos.
The sliced lemons are then rinsed to reduce the acidity.
Cover with cold water, leave to stand for 3 hours, then discard the water. Then repeat the process a second time.

Next, bring a pan of water (about two liters) to the boil, then throw in the lemons and leave for two minutes. The cooking water is then poured into another container. Measure out 600 grams and add it to the lemons.

Now it’s time to add the sugar.
So: 1 and a half kilos of lemons, 600 grams of cooking water, 750 grams of sugar.
Boil over low heat for about 50 minutes.
Meanwhile, the jars in which the jam will be stored are sterilized.
Once the desired consistency has been reached, pour the still-burning jam into the jars.
Close the lids tightly and leave to cool upside down.
Just over two kilos of jam in all.
November is also the time to sow winter rye.
Broadcast sown, without even covering, it germinates very well.
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