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Sunday, December 2, 2012

Easy Lemon Jam

Guest Blogger: Renata Toth If you have read my previous post on the chocolate-lemon jam muffin, this one will come in handy, as for the jam itself. Its wonderfully lemony flavour is not only for cakes, though. You can use it as a jam on a slice of buttered bread, on biscuits, on in a pancake as filling. This is a totally home-made receipe as done by my mother and nowadays by myself as well. It does not need a lot of thinking or preparation, and it is a really low-budget treat to prepare. The ingredients for a dose are: • 1 kg white squash (not to be mistaken with the sport), grated • 3 bigger whole lemons, grated (all included) • Powdered sugar You just take the grated squash and cook it on a medium-high fire in its own juice until tender and the sauce evaporates a little. Then, add the grated lemons and cook together. When ready, distribute it into smaller or bigger bottles. You may want to wash the bottles with cold water before you do it, and only add a small amount of the hot jam, otherwise the bottle may crack or even break because of the sudden temperature increase. When the bottles are filled, put a good amount of powdered sugar ont he top to preserve the jam, put the top on tightly, and place them in a basket upside down. Cover them until they cool to avoid a quick cooling that wouldn’t do good to the jam itself. Without opening the bottle, you can keep the jam for years; if the bottle is open, then you need to keep it in the fridge and finish it relatively soon! A great breakfast idea would be to eat some jam with a home-made croissant and either a big mug of coffee or a nice fresh orange juice! Enjoy! For recipes, cooking how to's. join 100,000 worldwide subscribers at The Basic Art of Italian Cooking by Maria Liberati tm BLOG at Or get the new booklet The Basic Art of Christmas Dinner at

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