Description
This Italian Lemon Jam is a homemade citrus preserve bursting with bright, tangy flavors. Using thinly sliced lemons cooked down with sugar and water, this jam achieves a perfect balance of sweet and tart. Optional additions of vanilla extract and extra lemon juice enhance the depth and freshness. Ideal for spreading on toast, serving with cheeses, or adding a zesty twist to desserts, this jam requires about an hour to prepare and yields two jar servings.
Ingredients
Scale
Fruits
- 6 large lemons, thinly sliced, seeds removed
Other Ingredients
- 4 cups granulated sugar
- 1/4 cup water
- 1/4 teaspoon vanilla extract (optional)
- 1 tablespoon lemon juice (optional, for extra tang)
Instructions
- Prepare Lemons: Wash the lemons thoroughly to remove any dirt or residues. Slice them thinly and carefully remove all seeds to avoid bitterness in the jam.
- Cook Lemons: Place the sliced lemons in a large pot with 1/4 cup of water. Cook over medium heat for about 15 minutes until the lemons soften, stirring occasionally to prevent sticking.
- Add Sugar and Boil: Add the granulated sugar to the softened lemons and bring the mixture to a boil. Stir frequently to ensure the sugar dissolves completely and doesn’t burn.
- Simmer to Thicken: Reduce the heat and simmer the mixture for 45 minutes to 1 hour, stirring frequently. Cook until the jam thickens and reaches your desired consistency. To test, place a small amount on a chilled plate and push it with your finger—if it wrinkles, it’s ready.
- Add Flavorings: Optionally stir in 1/4 teaspoon vanilla extract or 1 tablespoon lemon juice to enhance flavor depth and brightness.
- Cool Slightly: Remove the pot from heat and let the jam cool for a few minutes to thicken further.
- Jar and Store: Pour the hot jam into sterilized jars, seal them while still warm, and let cool completely at room temperature. Store the jam in the refrigerator, where it will keep fresh for up to 2 weeks.
Notes
- Use unwaxed lemons for best flavor and texture; waxing can inhibit water absorption during cooking.
- Removing seeds is important to avoid bitterness in the jam.
- Simmering time may vary depending on desired thickness; patience is key for perfect jam consistency.
- Sterilize jars properly to extend shelf life and ensure food safety.
- If you prefer a smoother jam, you can chop lemon slices finely or pulse with a food processor before cooking.
