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A creative jam of Japanese sansho made not with the Western confiture method but in the spirit of tsukudani.
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A creative preserve of sansho, a Japanese spice, and lemon, slowly cooked down with sugar. It's called a 'confiture,' but the actual cooking is closer to the Japanese sense of heat used for tsukudani and kanroni, completed as an extension of Japan's preserving culture without borrowing Western technique. The tingling freshness of sansho and the acidity of lemon go well not only with bread but also with Japanese sweets.
Cut the lemons, peel and all, into thin quarter-rounds and remove the seeds.
Put the lemon, sugar, and water in a pot over medium heat.
Cook down for about 20 minutes, skimming.
Add the sansho berries and cook down 10 more minutes until thick.
Pack into sterilized jars.