Hello world! The past weeks haven’t been the happiest, too many, way too many sad things are happening in London and around the world and sometimes it’s just hard… My favourite way to take my mind off sad things is to cook with music in the background. It’s honestly the best way to meditate and I think any cook will agree. It somehow makes me stop thinking about the rest of the world and enables me to focus on one thing only: cooking.
- 500 gr lemons (about 5 lemons)
- 500 ml water
- 350 gr caster sugar
- 3 small preserved lemons (30 gr each), finely chopped
• Cut 0,5cm off from the ends of the lemons and cut them into wedges. Thinly slice each lemon wedge to make small triangles. Transfer the lemon pieces and the water into a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and let simmer, uncovered, for about 30 minutes until the lemon pieces are soft and cooked through. If too much of the water evaporates and the content of the saucepan looks dry, add about half a cup of water into the saucepan.
• Stir in the sugar and preserved lemon and let simmer, uncovered, on medium-low heat stirring occasionally until the mixture starts to thicken and all the liquids evaporate, about 40 to 45 minutes. Pour the jam into a jar and place it in the fridge once cooled.