Ingredients
- Lemons (organic and unwaxed): 1 kg (about 6-8 lemons)
- Granulated sugar: 1 kg
- Water: 250 ml
- Lemon juice (freshly squeezed): 50 ml (about 2-3 tablespoons)
- Pectin (optional, if lemons aren't very pectin-rich): 10-15g
- Knob of butter: 1 tbsp (to reduce foaming)
Instructions
- Step 1: Wash and scrub the lemons thoroughly. Zest the lemons using a fine grater, avoiding the white pith. Then, peel the lemons, removing as much of the white pith as possible, as it can make the jam bitter. Chop the lemon flesh into small pieces, removing any seeds.
- Step 2: Place the chopped lemon flesh, zest, water, and lemon juice in a large, heavy-bottomed saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for about 20-30 minutes, or until the lemon peel is softened.
- Step 3: Add the sugar to the saucepan. Stir constantly until the sugar is completely dissolved. If using pectin, mix it with a little sugar before adding to prevent clumping. Add the knob of butter.
- Step 4: Increase the heat to high and bring the mixture to a rolling boil, stirring frequently to prevent sticking. Use a candy thermometer to monitor the temperature. Cook until the jam reaches 220°F (104°C). This usually takes around 10-15 minutes.
- Step 5: To test for setting, place a small spoonful of the jam on a chilled plate. Let it cool for a minute. If it wrinkles when you push it with your finger, the jam is ready. If not, continue cooking for a few more minutes and test again.
- Step 6: Once the jam has reached setting point, remove it from the heat and let it stand for 5 minutes to allow any foam to rise to the surface. Skim off any foam with a spoon. Pour the hot jam into sterilized jars, leaving about 1/4 inch headspace. Seal the jars immediately and process in a boiling water bath for 10 minutes to ensure a good seal and extend shelf life.
Notes
- Store opened jars in the refrigerator for up to 3 weeks, ensuring the lid is tightly sealed to maintain freshness.
- To loosen a stiff jam, microwave it in 10-second intervals, stirring in between, until it reaches your desired consistency.
- Spread this sunny Italian Lemon Jam on warm croissants or scones for a bright and flavorful breakfast treat.
- For a less bitter jam, meticulously remove as much white pith as possible from the lemons before chopping and cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American