A glut of lemons

Now is the time of year, not only for oranges but for lemons too. All the lemon tree branches are laden with ripe fruit, too many to use. A good friend delivered a large bag of fruit , fresh, picked from the lemon tree in his front garden.
So, I spent all day yesterday making, jam, a couple of lemon meringue pies and lemon curd, the latter two being more English than Greek, I have to admit.
The lemon curd is safely stored in the fridge waiting for a decadent moment, the pies eaten as we had friends for dinner last night andthe jam waiting to be stored away.
I will post jam rcipe as its so good and several people have asked for it. This is again an adaptation from a recipe from "Falling Cloudberries " by Tessa Kiros

Lemo& Vanilla Jam
6 Lemons , washed , de-pipped ,thinnly sliced and then cut into quarters.
1.25 kilos Preserving Sugar.
1.25 litres water
One vanilla pod halved length ways.
A large heavy bottomed pan

Put lemon quarters into the water and bring to boil and simmer for about 40 minutes, then add sugar & vanilla pod on a low heat , dissolve the sugar and then bring to a boil. Cook away for about 30-40 mins until setting point is reached. This jam sets very well due to the high pectin content.
Cool a little before putting into sterilised jars. I like to cut the vanilla pod into pieces and put one in each jar , so that as the marmalade matures it is infused with the beautiful aromatic vanilla, which some how gives a touch of class to this clean fresh jam.
This quantity makes about 6 jars jam.