This is yet another authentic Tunisian recipe. After you make this recipe, you can put it in sandwiches (goes well with Tahini, Hummus) , add to your Couscous, rice, veggie patties, eat with Tofurky etc’. The flavor of this jam is slightly bitter, slightly sour and slightly sweet, I love it, and I always have a jar ready in my fridge. In addition, there are many Tunisian recipes that call for addition of this spicy lemon jam so I wanted to make sure you have the recipe before I post them.

When I happen to find lemons with a thick pith, I wash them thoroughly and right after squeezing the juice out, I freeze the halved lemons in a Ziploc and store in the freezer.

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When I have 6-8 frozen lemon half, I make this recipe.

Ingredients:

6-8 juiced lemon halves

9 TBS of sugar (for 3 times boiling)

4 TBS of oil

1 heaping TBS of Harissa

1 tsp salt

Directions:

1. Put the lemons in a pot and cover with water. Add 3 TBS of sugar and bring to boil.

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2. Drain using a sieve.

3. Repeat steps 1-2 twice. So overall, you will have to boil the Lemons with sugar 3 times. This process will ensure that a lot of the bitterness from the lemon pith will go away.

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4. Put the oil and the Harrisa in a small pot and fry the Harrisa for 2 minutes in a medium heat.

5. Cut the lemons into cubes and mix it into the Harrisa and oil.

6. Cover with water, add the 1 tsp of salt and bring to a boil. Lower the heat and cook for about 20 minutes, stirring occasionally, until most of the water evaporated and the lemons are very soft.

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7. If the lemons are not soft enough, add a little bit of water and continue to cook. The jam is ready when the lemons are very soft and the liquid that is left is very thick.

Recipe at a glance:

Tunisian spicy jam of lemons
 
Prep time
Cook time
Total time
 
This is yet another authentic Tunisian recipe. After you make this recipe, you can put it in sandwiches (goes well with Tahini, Hummus) , add to your Couscous, rice, veggie patties, eat with Tofurky etc'. The flavor of this jam is slightly bitter, slightly sour and slightly sweet, I love it, and I always have a jar ready in my fridge. In addition, there are many Tunisian recipes that call for addition of this spicy lemon jam so I wanted to make sure you have the recipe before I post them. When I happen to find lemons with a thick pith, I wash them thoroughly and right after squeezing the juice out, I freeze the halved lemons in a Ziploc and store in the freezer. When I have 6-8 frozen lemon half, I make this recipe.
Cuisine: North African
Ingredients
  • 6-8 juiced lemon halves
  • 9 TBS of sugar (for 3 times boiling)
  • 4 TBS of oil
  • 1 heaping TBS of Harissa
  • 1 tsp salt
Instructions
  1. Put the lemons in a pot and cover with water. Add 3 TBS of sugar and bring to boil.
  2. Drain using a sieve.
  3. Repeat steps 1-2 twice. So overall, you will have to boil the Lemons with sugar 3 times. This process will ensure that a lot of the bitterness from the lemon pith will go away.
  4. Put the oil and the Harrisa in a small pot and fry the Harrisa for 2 minutes in a medium heat.
  5. Cut the lemons into cubes and mix it into the Harrisa and oil.
  6. Cover with water, add the 1 tsp of salt and bring to a boil. Lower the heat and cook for about 20 minutes, stirring occasionally, until most of the water evaporated and the lemons are very soft.
  7. If the lemons are not soft enough, add a little bit of water and continue to cook. The jam is ready when the lemons are very soft and the liquid that is left is very thick.