Preserved Lemon Jam

Ingredients

• 0.5 tspGround ginger
• 1 pinchTurmeric
• 0.25 tspGround cinnamon
• 100 mlWater
• 300 mlFresh lemon juice
• 250 gPreserved lemons, chopped (flesh and skin)
• 300 gHoney or sugar
• 1Vanilla pod, split (or vanilla extract)

Instructions

1. 1

   Combine ingredients: Place preserved lemons, fresh lemon juice, honey or sugar, water, and vanilla pod in a heavy-bottomed saucepan over medium heat.

2. 2

   Cook down: Bring to a simmer, stirring occasionally to dissolve the honey or sugar. Continue simmering for 30–40 minutes, skimming off any foam that rises to the surface.

3. 3

   Test for setting point: The jam is ready when it reaches about 104°C (220°F) on a candy thermometer, or when a drop on a cold plate wrinkles slightly when pushed with a finger.

4. 4

   Add spices: Remove from heat and stir in ground ginger, ground cinnamon, and turmeric. Remove vanilla pod if using a whole pod.

5. 5

   Jar: Allow to cool slightly (about 5 minutes), then pour into sterilized glass jars.

6. 6

   Cool and store: Seal jars and let cool to room temperature before refrigerating. The jam will continue to thicken as it cools.