Mouneh written by Barbara Massaad is full of unique and traditional Lebanese methods of preserving various foods during certain seasons. This Lemon Jam was discovered by Barbara in Bsharre in north Lebanon while visiting an ecotourism lodge, whose philosophy is based on using only fresh and natural produce daily. This fresh and zesty jam is delicious simply on toast or used between layers of cakes.
750g granulated sugar
Freshly squeezed juice of 1 lemon
1. Wash and scrub lemons.
2. Boil the lemons whole in water for 25 minutes.
3. Strain and cut each piece vertically into 4 equal pieces. Remove all the seeds.
4. Grind them into small pieces in a food processor or cut them into tiny cubes with a sharp knife.
5. Pour the water and the sugar with the cut lemon into a large saucepan. Bring slowly to a boil. Stir constantly until the sugar is dissolved.
6. Thoroughly skim the froth from the surface.
7. Boil for 25 – 30 minutes or until the setting point is reached at a temperature of 105 degrees celcius, using a sugar thermometer.
8. Ladle the hot jam into sterilized jars, filling to the rim.
9. Place the lid and twist the cap tightly.
10. Boil the jars for 10 minutes starting from the moment the water comes back to the boil. Remove the jars from boiling water and turn upside down. This will prevent air pockets from forming. Let jars cool until the following day.
11. Wipe the jars with a damp kitchen towel.
12. Label the jars and store in a cool dark place.
13. Refrigerate after opening.
Shelf life: 1 year