If you’re looking to add a burst of sunshine to your pantry, lemon jam is the perfect combination of sweet, tangy, and irresistibly fresh. Unlike typical fruit spreads, this zesty delight brings a vibrant twist to your morning toast or afternoon tea. Curious about how to make it, and how to use it in unexpected ways? Read on — your taste buds will thank you.
| Servings: | 16 |
| Prep Time: | 15 minutes |
| Cook Time: | 45 minutes |
| Total Time: | 1 hour |
| Serving Size: | 2 tablespoons |
Description
Bright, sun-kissed, and bursting with citrus flavor, lemon jam captures the essence of pure sunshine in a jar. Imagine the zesty perfume of fresh lemon zest mingling with sweet sugar and just the right hint of tartness entwining into a soft, jeweled spread. One spoonful transports you to a breezy, coastal morning where fresh scones sit atop a gingham napkin and every bite feels like a warm hug.
This lemon jam does not just wake up your taste buds — it charms them. With its silky texture and vibrant flavor, it echoes courtyard breakfasts in a Mediterranean villa or your grandmother’s kitchen alight with golden afternoon light. The jam strikes a beautiful balance between sweet and tart, making it perfect for those who crave bold, clean citrus flavors. Slather it on toast, add a spoonful to yogurt, or drizzle it over buttered pancakes for an unforgettable twist.
Why You’ll Love This Recipe
Lemon jam is a surprisingly simple way to elevate everyday dishes with a bright, homemade touch. You only need a few basic ingredients and a bit of time on the stove to make something special. Unlike store-bought versions, this one is free of artificial preservatives and full of fresh lemon flavor that you can control.
This jam is also incredibly versatile. Beyond being a breakfast favorite, it makes a stunning glaze for cakes, a lively addition to cheese boards, or a thoughtful homemade gift packed into a beautiful jar. Because lemons are readily available year-round, you can enjoy and share this jam no matter the season.
Ingredients
- 2 pounds lemons
- 4 cups granulated sugar
- 2 cups water
- 1 pinch salt
Equipment
- Cutting board
- Sharp knife
- Vegetable peeler or zester
- Large saucepan or Dutch oven
- Measuring cups
- Wooden spoon
- Fine mesh strainer
- Glass jars with lids
Instructions
- Wash the lemons thoroughly. This is especially important if your lemons are coated in wax. Scrub them under warm water and dry with a towel.
- Remove zest from 3 lemons using a vegetable peeler or zester. Avoid the bitter white pith. The zest adds pure citrus aroma to the jam.
- Slice all lemons in half and remove the seeds. Work over a strainer set over a bowl if needed to catch juice and seeds easily.
- Chop the lemons into small pieces. Include the pulp, juice, and any remaining peel. The more uniform your pieces, the more consistent the jam texture.
- Place chopped lemon, zest, water, and pinch of salt into a large saucepan. Use a heavy-bottomed pot to distribute heat evenly and prevent scorching.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it bubble gently for 20 minutes. This softens the lemon and extracts flavor.
- Stir in the sugar gradually and continue cooking for another 25 minutes. Stir frequently to prevent sticking on the bottom. The jam will thicken and become glossy.
- Test for doneness with the plate method. Drop a small spoonful on a cold plate and wait 1 minute. If it wrinkles slightly when pushed with a finger, your jam is ready.
- Let the jam cool for 5 to 10 minutes off heat. This helps it settle and minimizes bubbles in the jar.
- Pour into sterilized jars and seal with lids. Cool at room temperature, label, and refrigerate or process for longer storage.
Nutrition per serving
| Calories | 120 |
| Protein | 0g |
| Carbohydrates | 31g |
| Fat | 0g |
| Sugar | 29g |
| Fiber | 1g |
| Sodium | 15mg |
Recipe Notes
For extra brightness, stir in a teaspoon of lemon juice just before jarring. This ramps up the fresh flavor. You can also add a stick of vanilla during simmering for a slightly floral twist.
FAQ
Can I use organic lemons?
Yes, organic lemons are ideal when you are using the zest. Be sure to wash and dry them thoroughly to remove any traces of dirt or natural wax.
How can I make this jam chunkier or smoother?
For a smoother jam, use an immersion blender briefly after simmering. For a chunkier texture, chop the lemon initially into slightly larger pieces and avoid blending at all.
Is it normal for the jam to thicken more after cooling?
Yes, the jam will continue to thicken as it cools in the jars. Resist the urge to overcook — it will firm up after resting.
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Lemon Jam
Ingredients
- 2 pounds lemons
- 4 cups granulated sugar
- 2 cups water
- 1 pinch salt
Instructions
- Wash the lemons thoroughly to remove any wax or residue.
- Use a vegetable peeler or zester to remove the yellow zest from 3 lemons, avoiding the bitter white pith.
- Slice all the lemons in half and remove the seeds. Chop the lemons into small pieces, including the pulp and remaining peel.
- In a large saucepan or Dutch oven, combine the chopped lemons, collected zest, water, and a pinch of salt.
- Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 20 minutes to soften the lemon pieces.
- Gradually stir in the sugar and continue simmering for another 25 minutes, stirring frequently. The mixture will become thicker and glossier as it cooks.
- To test for doneness, place a small plate in the freezer for a few minutes. Drop a spoonful of jam onto the cold plate and let it sit for 1 minute. If it wrinkles when pushed with a finger, it’s ready.
- Remove the saucepan from heat and let the jam cool for 5 to 10 minutes.
- Carefully pour the hot jam into sterilized jars and seal with lids. Allow jars to cool completely at room temperature before refrigerating.
