You must use good lemons here — I like the thin-skinned, bright ones that don’t have much white pith. This is delicious spread on toast, brioche or pancakes. I love it spooned into tiny sweet pastry cases (like the ones opposite) and served as part of a lemon platter. You could also serve a little dish of this and a dish of mascarpone cheese next to a simple sponge cake for afternoon tea. Use the jam immediately or seal it in jars where it should keep, unopened, for many months. It is best to use a lot of smaller jars because, once opened, the jam should be eaten fairly quickly.
Cut the ends off the lemons, then slice them thinly. Remove all pips and then quarter the slices. Put them in a large, tall, heavy-based saucepan and add
If you are storing this, pour the warm jam into your sterilised jars (use a wide-necked funnel if you have one). Close the lids and turn the jars upside down, then cover them with a tea towel. Leave to cool completely before turning them upright. A vacuum should have formed on the lid. Store in a cool place and keep in the fridge once opened.
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