SUPER SIMPLE PEEL-FREE LEMON JAM
Homemade lemon jam without the peel, super easy to make and in no time.
Every time I have a recipe in mind, I take a tour on the web to figure out how to proceed: a general copy and paste that is quite scary. EVERYONE or almost everyone suggests a recipe where you slice the lemons, put them in water, etc, etc, etc
I don’t really have all that time, I have always made my jams my own way, and of course, with the beautiful lemons my father-in-law brought me (BIG AND WITH THICK PEEL) I felt bad not using the peel.
So I first peeled them well to make limoncello, a part of the peel I set aside to dry and make lemon powder which I use a lot in cooking, and then obviously I made the jam, not for me but for my father-in-law.
I’ll tell you right away that unfortunately with 2.2 lbs of lemons you’ll barely get two jars, because once the white peel is removed (be careful, it’s very bitter) there isn’t much pulp left.
Some add more water and sugar to have a cream along with the pulp, but in this recipe, I essentially made lemon concentrate, next time I’ll try adding water and let you know how it comes out, surely the flavor is “a bit diluted” for those who don’t love too much tartness 🙂
Let’s go see how I made this recipe.
EMIMETTOPAIFORNELLI recommends:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs lemons (thick peel)
- 2 cups sugar
- 1 apple (optional)
- 3.2 quarts water
Tools
For the successful outcome of the recipe, I recommend these tools (ADV)
- Knife
- Cutting Board
- Wok
- Pot
- Jars
- Funnel
Steps
The first step can be done even the night before so that the lemon and sugar mixture rests well, otherwise it can rest for just 2 to 4 hours, depending on your timing.
Start by peeling the lemons well, removing the white peel: first, I carefully removed the yellow part to make limoncello and then removed everything.
Once done, slice the lemon and put it in a pot
Do this for all the lemons, with a bit of patience.
Then add the sugar, mix and let it macerate with a cloth over or plastic wrap for 2 to 4 hours. As explained above, if you can, even overnight in the fridge.
Once ready, put it on low heat and start cooking: if you want, you can add apple pieces that help it become creamy but it’s entirely optional.
While the jam rests before cooking, put the jars you will use inside a large and high pot, fill with water until the jars are covered, and put on the stove to boil: they will be well sterilized if from the boiling point, you cook for 20 minutes, lids the last 10 minutes. Be careful not to create botulism; jars must be sterilized before and after.
Once the mixture is well reduced, you can use an immersion blender to create a cream, otherwise without this step, it will come with fruit pieces. Choose whether to do it or not depending on your tastes 😉
Once ready, use a funnel to pour the jams into the jars, close well, and put back in the pot to boil: from the boiling point wait 45 minutes.
Let cool well upside down.
SUPER SIMPLE PEEL-FREE LEMON JAM is ready and with vacuum sealing, it lasts up to three months.
