Lemon jam without pectin: creamy, fragrant and perfect for spreading
If there’s one challenge that discourages even the most passionate home canners, it’s definitely lemon jam. The common problem? A bitter aftertaste so strong it can cover all the citrus aroma, making the result almost unpleasant to the palate.
Not to mention the texture, which often risks becoming either too runny or, conversely, an impenetrable gel block.
The secret to solving these problems doesn’t lie in magical ingredients, but in patience and method.
To remove the bitterness and obtain a lemon jam with a sweet and delightful flavor, simply slice the lemons thinly and soak them in water for 48 hours. Once softened, cook them gently with the sugar and part of the soaking water until you reach a creamy, thick and fragrant consistency.
Also, using organic lemons, preferably Sorrento IGP for their thick peel, makes a difference.
I’ll explain how to achieve the perfect thickness without adding pectin, using only the natural richness of these fruits.
After cooking, transfer the lemon jam into sterilized glass jars and your jam will be ready to enjoy any time of the year. It’s excellent paired with both fresh and aged cheeses for a tasty and original appetizer!
If you love lemons try these recipes too
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: about 3 jars of 8.8 oz (250 g)
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 84.80 (Kcal)
- Carbohydrates 21.90 (g) of which sugars 21.90 (g)
- Proteins 0.24 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.76 (g)
- Sodium 1.32 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
What you need to prepare the lemon jam
- 2.2 lb lemons (Sorrento IGP or untreated (organic) – peel edible)
- 2 1/2 cups granulated sugar
- as needed water
Tools
- 1 Large pot
- 3 Jars
How to make lemon jam: secrets for a flawless conserve
Thoroughly wash the lemons and slice them very thinly, keeping the peel on. Place them in a bowl, cover completely with cold water and seal with plastic wrap. Let rest for 24 hours. After that time, drain, rinse and repeat the soaking with fresh water for another 24 hours. This step is crucial to leach excess bitterness from the albedo (the white pith).
Drain the lemons for the last time. Put them in a large pot and cover with fresh water. Bring to a boil, then drain the lemons again but reserve 1 1/2 cups (350 ml) of the cooking liquid. Return the lemons to the pot with the reserved liquid and add the sugar. Cook over medium-low heat for about 35-40 minutes, stirring frequently until the slices look almost falling apart.
Pass the hot mixture through a food mill (avoid the immersion blender to prevent incorporating air and making it cloudy). This will remove the seeds and give a silky texture. Immediately pour into sterilized jars, close well and turn upside down to create a vacuum seal (pasteurization).
Ingredients: Notes and Substitutions
2.2 lb of Lemons (1 kg): It is essential that they are organic and untreated (edible peel). If the leaves are still attached they are very fresh.
2 1/2 cups of Sugar (500 g): The 2:1 fruit-to-sugar ratio keeps the citrus flavor fresh without making it cloying.
Water: Use it for soaking and for the final cooking (about 1 1/2 cups reserved).
TIPS
Optionally, you can add spices you prefer: freshly grated ginger, a pinch of vanilla powder or a dash of cinnamon.
I do not recommend using an immersion blender instead of the food mill because too much air would be incorporated and the jam would turn milky and dull. If you want to avoid the food mill you can mash the jam with a fork or leave it with a more rustic, chunky texture.
STORAGE
Lemon jam, if the vacuum seal is successful, keeps in a cool, dry place for about 5 months. Once opened, since there are no preservatives, I recommend refrigerating and consuming within a week.
HYGIENE RULES FOR PROPER HOME CANNING
For proper home canning, to avoid health risks, I recommend reading the Guidelines of the Italian Ministry of Health, a list of rules on ingredient handling, pasteurization and storage.
FAQ – Frequently Asked Questions and Answers
How do you remove the bitterness from lemons to make jam?
To mellow the bitterness in lemon jam you can add a vanilla bean to the ingredients: this helps balance the citrus acidity with the sweetness and unmistakable aroma of vanilla.
What pairs well with lemon jam?
Lemon jam pairs perfectly with fresh and soft cheeses. Especially recommended are ricotta, burrata, mascarpone or fresh robiola.
How to thicken lemon jam?
To thicken lemon jam, simply cook it again adding apple peels. Put it back in the pot, add the peels of a couple of apples and simmer for another hour: you’ll see it gain more body.
What happens if I don’t sterilize jars for jam?
Every time you prepare a home preserve you must always sterilize the jars. This process is essential to eliminate bacteria and microorganisms present in the food and to prevent the formation of botulism (Clostridium botulinum), which can spoil preparations and, more importantly, cause serious health problems.
