Lemon Jam
Bright, zesty, and irresistibly vibrant, this homemade Lemon Jam is a citrus lover's dream come true! Made with fresh lemons, granulated sugar, and a splash of lemon juice, this recipe captures the bold, tangy essence of sun-ripened lemons in every spoonful. The process involves carefully zesting, slicing, and simmering the lemons to perfection, resulting in a glossy, golden preserve that's bursting with natural flavor. Perfect as a spread for toast, scones, or even as a filling for pastries, this jam delivers both sweet and tart notes in a beautifully balanced harmony. With a preparation time of just 20 minutes and simple, wholesome ingredients, this easy-to-make jam will add a delightful homemade touch to your breakfast table or dessert creations. Whether stored in the fridge or processed for long-term use, this luscious lemon jam is sure to brighten up any dish!
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Recipe Information
Ingredients
- 6 whole Lemons
- 3 cups Granulated Sugar
- 2 cups Water
- 1 cup Lemon Juice
Instructions
Wash the lemons thoroughly to remove any wax or residue. Use a vegetable peeler or sharp knife to remove the zest in thin strips, avoiding the white pith.
Juice all the lemons and reserve 1 cup of lemon juice. Remove and set aside any seeds from the pulped lemons.
Slice the peeled lemons into thin rounds, removing any remaining seeds and as much of the white pith as possible, as the pith can make the jam bitter.
In a large, heavy-bottomed pot, combine the lemon zest, lemon slices, and water. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 20 minutes to soften the lemons.
Add the granulated sugar and the reserved lemon juice to the pot. Stir until the sugar has fully dissolved. Bring the mixture back to a rolling boil.
Reduce the heat to medium and let the jam simmer for 30-40 minutes, stirring occasionally to prevent sticking. As it cooks, the mixture will thicken and become glossy.
To test for doneness, place a small spoonful of jam on a cold plate and let it sit for a minute. Gently push it with your finger; if it wrinkles and holds its shape, the jam is ready. If not, cook for an additional 5-10 minutes and test again.
Once the jam reaches the desired consistency, remove it from the heat and let cool for about 10 minutes.
Carefully transfer the jam to sterilized jars, leaving about 1/4 inch of headspace. Seal tightly and let the jars cool to room temperature. Store in the refrigerator or process in a water bath for shelf-stable storage.
Enjoy your lemon jam on toast, scones, or as a filling for pastries!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5 mg | 0% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 102.6 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
