A delicious and simple homemade preserve, Lemon Jam will win you over with its intense flavor, not too sweet and with that slightly tangy aftertaste.
Enjoyable both in winter and summer, it is suitable for a thousand uses: delicious spread on toasted bread or rusks for breakfast and snacks but also great for filling cakes, tarts, tartlets, brioches, croissants, and sweet crêpes, and making numerous spoon desserts.
Genuine, very fragrant, and with a rich texture, Lemon Jam is made with only two ingredients: lemons and sugar, without using pectin.
If you follow my tips, in just a few steps you will be able to capture all the taste of these juicy citrus fruits in a jar! I recommend using only organic lemons that are not chemically treated and thus have an edible peel.
I recommend using Sorrento lemons with their thick, very fragrant skin, an Italian excellence with the IGP mark, but if you can’t find them, buy those with the leaves still attached.
To eliminate the bitterness and obtain a sweet and exquisite lemon jam, simply slice the lemons and soak them in water for 48 hours. Once soft, you need to cook them slowly with sugar and a part of the soaking water, until you get a creamy, dense, and fragrant consistency.
After the cooking time, you can transfer the lemon jam into sterilized glass jars, and your jam will be ready to be enjoyed at any time of the year. It pairs excellently with both fresh and aged cheeses for a tasty and original aperitif!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: about 3 jars of 9 oz
- 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 1 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 make lemon jam
- 2.2 lbs lemons (from Sorrento or untreated)
- 17.6 oz sugar
- to taste water
Tools
- 1 Pot
- 3 Jars
LEMON JAM RECIPE
Wash the lemons, then slice them thinly (there’s no need to remove the seeds). Transfer them to a bowl and completely submerge in cold water. Cover with plastic wrap and let rest at room temperature for 24 hours. Rinse them, change the water, and repeat the resting process for another 24 hours.
After the second rest, drain the lemons from the water and put them in a pot, covered just with water. Bring to a boil then drain them, keeping about 1½ cups of the cooking liquid. Put the lemons and reserved water back into the pot, add the sugar, and bring to a boil over medium-low heat. Cook for about 35/40 minutes, stirring often.
After 35 minutes, the lemon slices will be quite soft and almost falling apart; don’t worry if they seem loose and the jam is syrupy; it will thicken during the cooling process.
At this point, pass the jam through a food mill to remove the seeds and even out the consistency. Immediately transfer the still hot mixture into previously sanitized glass jars, and if you intend to store the jam in the pantry, proceed with sterilization (pasteurization).
TIPS
To taste, you can add your preferred spices: freshly grated ginger, a pinch of vanilla powder, or a hint of cinnamon.
I don’t recommend using an immersion blender instead of a food mill because it would incorporate too much air, making the jam milky and opaque. If you want to avoid using a food mill, you can mash the jam with a fork or leave it with a more rustic and grainy texture.
STORAGE
If the vacuum seal is done correctly, lemon jam can be stored in a cool, dry place for about 5 months. Once opened, as there are no preservatives, I recommend keeping it in the refrigerator and consuming it within a week.
HYGIENE RULES FOR CORRECT HOMEMADE PRESERVE PREPARATION
For correct preparation of homemade preserves, to avoid health risks, I advise reading the Ministry of Health Guidelines, a list of rules on ingredient treatment, pasteurization, and storage.
FAQ – Frequently Asked Questions and Answers
How do you remove the bitterness from lemons for jam?
To sweeten the bitterness of Lemon Jam, you can add a vanilla bean to the ingredients: this way, you’ll balance the acidity of the citrus with the sweetness and unmistakable aroma of this spice.
What goes well with Lemon Jam?
Lemon Jam pairs perfectly with fresh and soft cheeses. Pairings with ricotta, burrata, mascarpone, or fresh robiola are particularly recommended.
How to thicken Lemon Jam?
To thicken Lemon Jam, simply continue cooking it by adding apple peels. Then return it to the pot, add the peel of a couple of apples, and simmer again for about an hour: you’ll see it will gain more thickness.
What happens if I don’t sterilize the jars for the jam?
Every time you prepare a homemade 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 Botulinum (Clostridium botulinum) which can spoil the preparations but especially create numerous health issues.
