Lemon Jam
Bright, sun-kissed lemon jam that captures the essence of pure sunshine in a jar. Silky and bursting with citrus flavor, this versatile homemade preserve is perfect on toast, yogurt, or as a glaze for cakes. Sweet and tart, easy to make, and sure to bring a little brightness to your day.
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.
Nutrition
Calories: 120kcalCarbohydrates: 31gSodium: 15mgFiber: 1gSugar: 29g
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