Simple lemon jam recipe. Obviously, this is the right time to use lemons, although there are many varieties of trees, and therefore lemons can be found all year round. I wanted to tell you about the many properties of citrus fruits, vitamins C, B, A, minerals, water, antioxidants, citric acid… the list goes on. Being Sicilian, I cannot help but bring you my example, in Sicily lemons are used everywhere. On this note, I have a memory of my father at the table, the lemon had to always be on the table at lunch and dinner, much like the glass, cutlery, or napkin, it could not be missing, it was essential. Making jams at home is one of the oldest and simplest methods of transformation and preservation. Naturally, with the addition of sugar, even today as in the past, the aroma takes us back to childhood memories.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, All Seasons
- Energy 1,088.00 (Kcal)
- Carbohydrates 285.33 (g) of which sugars 285.33 (g)
- Proteins 1.60 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 5.07 (g)
- Sodium 18.67 (mg)
Indicative values for a portion of 350 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
Ingredients Needed to Make Lemon Jam
- 1.76 lbs lemons
- 1.76 lbs sugar
- 3.38 cups water
Tools Needed to Make Lemon Jam
- Food Mill
- Pan
- 3 Jars
- Funnel wide mouth for jams
- Wooden Spoon
Preparation of Simple Lemon Jam Recipe
As with all fruits with skin, remember that the weight is considered net, i.e., without seeds, skin, and white parts. At this point, we add equal weight of sugar and water.
It is important to clean the lemons from the white pith, otherwise, it would make the jam very bitter. Use a small knife to remove the peel first, which you will use, avoiding the white part and leaving only the clean segments. It is important to add the peel, as it contains the pectin that will help thicken the jam.
Cut the lemon segments into small pieces, making it easier to remove all the seeds. Place them in a pan and add the water.
Cook for 30 minutes over high heat, stirring often.
At this point, turn off the heat and carefully using the food mill, turn the mixture into a puree.
If you prefer, use an immersion blender.
Here it is ready, put it back on the heat.
Add the sugar and start cooking the jam.
Dissolve the sugar well, when it starts to boil again, lower the heat and cook for 60 minutes
After the cooking time, you can do the saucer test to know if it is ready.
Use a funnel for jams to avoid dirtying the edges of the jars, fill and seal.
Here is the simple lemon jam recipe ready.
This could also be a nice gift, and don’t forget to add the label with the ingredients.
Saucer Test
To check if it is cooked, just drop a few drops of jam on a saucer, tilting it. If it slides slowly and is compact, then the preparation is ready.
How can I sterilize the lemon jam jars?
One of the methods, which is the one I use, is this: I put them in a ventilated oven at 250°F for 20 minutes open with the lid next to them.
