Here’s the start of week two of my canning recipes. Again – I have lots of mint. I also have a friend that is pregnant. She is still in her first trimester and is having a lot of morning (all day) sickness. Having two children myself, I know all too well about morning sickness. What my friend has found and what I knew to be helpful was lemon. Not sure exactly why the sour taste of lemon seems to calm the tummy but it does. In hopes to helping her feel better, I decided to try out this lemon jam recipe. It’s really more similar to a marmalade but it is tasty anyway! This is great on crackers or toast. My mother even put it over a cheesecake filling for dessert. You can always add more sugar or sweetener but if you make the recipe as I did, it is still pretty tart and that’s how we like it!
1 bag of lemons (about 12 large – you’ll end up with about 4 cups of blended lemon)
1 cup of honey (or other sweetener)
¼ cup of fresh mint, finely chopped
- In a food processor or blender, blend lemons, rind and all with the mint.
- In a large stockpot combine lemon mixture and honey. Bring to boiling and cook for about 10 minutes, stirring constantly.
- Ladle jam into prepared glass jars and finish preparing jars as desired. The acidity in the lemons help preserve the jam and the rind helps give the jam some texture but doesn’t add a bitter taste. This recipe makes about 4 half pint jars.