Description
This Italian lemon jam recipe is sweet, tangy, and made with just a few simple ingredients. Perfect for spreading on toast, mixing into yogurt, or gifting.
Ingredients
4 large lemons, fresh, preferably organic or unwaxed
2 cups granulated sugar
1 cup water
1/2 teaspoon vanilla extract (optional)
Instructions
1. Wash and dry lemons thoroughly using warm water to remove any wax or residue.
2. Use a vegetable peeler or knife to remove the yellow zest, avoiding the white pith. Slice zest thinly.
3. Peel remaining lemons to remove all pith. Segment the flesh, remove seeds, and chop into small pieces.
4. In a saucepan, combine zest, chopped lemon flesh, and water. Bring to a boil, then simmer for 15 minutes.
5. Add sugar (and vanilla if using). Stir well and continue to simmer for 30–40 minutes, stirring often.
6. Skim off foam as needed. Use a cold plate test—if it wrinkles when pushed, it’s ready.
7. Carefully ladle hot jam into sterilized jars, seal tightly, and let cool to room temperature.
Notes
You can substitute sugar with organic sugar alternatives like monk fruit or raw cane sugar.
For a twist, add herbs like thyme or rosemary during the simmering step.
To preserve long-term, use a hot water bath to can the jars safely.
Nutrition
- Serving Size: 1 tbsp
- Calories: 42
- Sugar: 9g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Italian lemon jam, citrus jam, no pectin jam, organic lemon jam