- Lemon jam with poppy seeds
I am doing pretty good with my daily routine. For those who follow me, you probably heard (read) about the experiments i’m doing on me, for you.
I still do my weekly, once a day homemade facemask (this week is tomato paste week) oil pulling, lemon toner…. I still pack my plate with healthy, super food everyday, drink red wine (good for my heart), sleep without pillow (good for my back)…..
The only thing I don’t really do is to eat grains and cereals.
Breakfast is very important for me, a great part of the day. I love the smell of coffee, the smell of bread toasted and the butter that melts on the hot bread…. My friend who is originally from Africa always says that I probably was African in my previous life as what i love for breakfast is instant coffee with a bit of milk, bread toasted with butter that i dip in my coffee. That’s all, that’s my favourite breakfast, which is the kind of breakfast they apparently have in Togo. The simpliest is very often the best.
That’s why I don’t really get the chance to add cereals to my daily routine so i try to get a bowl of oat meal when i want to snack..
One thing i also love on my toasted bread is jam, I always have, always make jam.
This morning…. no more. Bad vibe to start the day. So I decided to make this quick and so good lemon jam while I was getting ready.
Lemon jam, for 1 small jar
- 4 lemons
- 2 tablespoons lemon juice
- 1 cup sugar
- 4 cups water
Grate the zest of three of the lemons into a small pot. Slice the fourth lemon into thin rings and add them to the pot.
Add 1 cup of water to the pot and bring to the boil. Turn down the heat and simmer for 10 minutes. Strain the water off the lemons and zest. Add the lemons and zest back to the pot and cover with another fresh cup of water. Simmer for 10 minutes and strain again. By doing that, you remove the bitterness of the lemons.
Put the lemons and zest back into the pot once again. Add sugar, lemon juice, and 2 cups of water. Bring to a boil then turn down the heat to medium/low. Simmer until the mixture starts to thicken, about 30-45 minutes. Pour the jam into a jar and put it in the fridge to cool or not, you can just have it warm on your warm bread and butter. No need to sterelize the jar, I just wash it as my jams never last for too long in the fridge. To add a bit of colour, you can mix a tsp a poppy seeds last minute.