In this spring period, Sicily smells of zagara, the flowers of citrus fruits. A smell so intense, pleasant, and delightful that as soon as you sense it while walking, you have to stop and breathe it in fully. From those small white flowers, also used for bridal bouquets, come oranges, lemons, mandarins, and tangerines. Wonderful, fragrant, and juicy fruits, perfect for making jams, fruit juices, sorbets, and ice creams. Today we will talk about Lemon Jam, a recipe to be made with organic and very fresh fruits. The fresher the citrus fruits, the more intense their aroma will be. Furthermore, since some jams will also use the peels to capture all the aromas and preserve them in the jar, it is necessary that the fruits are strictly organic, without any pesticides. The indicated quantities are for 2.2 lbs of lemons, but if you want to make more, simply increase all ingredient quantities proportionally.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lemon Jam
- 2.2 lbs lemons (organic, already peeled)
- 28.2 oz sugar
- lemon peel (all removed from the fruits)
What You Need for Lemon Jam
- 1 Pot
- 1 Slotted Spoon
- 1 Wooden Spoon
- Jars
- 1 Small Pot
Procedure for Lemon Jam
As I mentioned in the description, to make Lemon Jam it is advisable to use organic citrus fruits because the peel, cut into small pieces, will be an integral part of this delicious preserve.
Wash and dry the lemons. Peel the fruit, leaving only a small portion of the white part attached. This operation can be done with a knife or even a peeler. Cut the peels into small pieces, placing them in a small pot with water.
Bring to a boil and cook for about three minutes, then drain, put them back in the pot, cover with cold water and repeat this operation a total of four times.
Remove all the remaining white part from the lemon segments. Cut each segment into three or four pieces, removing all the seeds present.
Put them in a large pot and add the sugar and previously blanched peels.
Turn the burner on to moderate heat, stirring occasionally when there is a lot of liquid, and more frequently as it begins to thicken.
During cooking, some foam will likely form on the surface, in which case, skim it off with the slotted spoon.
The Lemon Jam will be ready when, placing a teaspoon on a saucer and tilting it after a couple of minutes, the preserve will slide down very slowly.
Immediately jar in previously sterilized jars along with the lids, close them well and place them upside down on a surface, keeping them this way until completely cooled.
If the peels are not preferred, once ready, you can give the jam a few pulses with an immersion blender before jarring.
Store in a cool and dry place.
FAQ (Questions and Answers)
How long does it last?
It’s a good practice to keep it for three months, not because it spoils, but because its color changes over time.
How long can I keep the jar once opened?
Once opened, if not consumed immediately, you can store the jar in the fridge and use it within a week.
How can I check if the vacuum seal was created correctly?
If the vacuum seal was created correctly, you should hear a click-clack when pressing on the lid.
