🍋 Italian Lemon Jam
Bright, tangy, and naturally refreshing — this Italian Lemon Jam is a burst of sunshine in a jar! Its vibrant citrus flavor pairs beautifully with bread, scones, or even as a topping for desserts. Not only does it taste incredible, but it’s also packed with vitamin C, giving your immune system a gentle boost.
Ingredients
- 4 large lemons (preferably organic, unwaxed)
- 2 cups granulated sugar
- 1 cup water
Instructions
- Prepare the Lemons
- Wash the lemons thoroughly.
- Slice off both ends, then cut each lemon into thin slices.
- Remove seeds and discard.
- Boil to Soften
- Place the lemon slices in a large pot and cover with water.
- Bring to a boil, then reduce heat and simmer for 15 minutes to soften the peel.
- Drain the water completely.
- Make the Jam
- In the same pot, add the softened lemon slices, sugar, and 1 cup water.
- Bring to a gentle boil, then simmer for 30–40 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency.
- Test for Doneness
- Place a small plate in the freezer for a few minutes.
- Drop a small spoonful of jam onto the cold plate; if it wrinkles when pushed, it’s ready.
- Jar and Store
- While still hot, pour the jam into sterilized jars.
- Seal tightly and let cool at room temperature.
- Store in the refrigerator for up to 3 months or in a cool, dark pantry if jars are sealed properly.
Notes
- Organic lemons are preferred since the peel is used.
- You can reduce sugar slightly for a less sweet, more tart jam.
- A mandoline slicer ensures even, thin lemon slices.
Tips
- Stir often to prevent sticking or burning.
- For extra smoothness, blend the jam before jarring.
- Serve with mascarpone cheese for a truly Italian touch.
Servings
Makes about 2 cups of jam (fills 2 small jars).
Nutritional Info (per tablespoon)
- Calories: ~45 kcal
- Carbs: 12 g
- Sugars: 11 g
- Fat: 0 g
- Protein: 0 g
- Vitamin C: ~6–8% of daily value
Benefits
- Rich in Vitamin C – Supports immune health.
- Natural Pectin from Lemon Peel – Helps with digestion.
- No Preservatives – A healthier homemade alternative to store-bought jams.
Q & A
Q1: Can I use limes instead of lemons?
A: Yes, but the flavor will be sharper and less sweet — adjust sugar accordingly.
Q2: My jam is too runny — what can I do?
A: Simmer longer to reduce liquid, or add a bit more lemon peel for extra natural pectin.
Q3: Can I freeze this jam?
A: Yes, place in freezer-safe jars, leaving space for expansion, and store for up to 6 months.
Q4: How do I make it less bitter?
A: Boil the lemon slices twice, changing the water each time, before adding sugar.
Q5: Is this jam safe for canning?
A: Yes, as long as proper sterilization and sealing methods are followed.