Take the lemons and peel them with a triangle canneleur. You can also do this with a knife, but I find this tool very helpful for an even result. Then slice it in small pieces.
Once that’s done blanch the peels for a minute in some boiling water. Then drain the water and repeat this process two more times. This will remove the bitter flavor.
After the third time drain the water again and then add the 100 grams of water with the sugar.
Let this simmer on a low heat to confit the peels. This takes about an hour.
Meanwhile clean the zested lemons by slicing off the peels. Now make a cut on one side of the segment and twist you knife to remove it. If there are any also remove the seeds.
Then when the peels have confit and softened add the lemon segments and continue heating it till you’re left with a nice jam.
Now pour it into a bowl and let it cool down in your fridge.
