Italian Lemon Jam
A bright homemade jam made from whole lemons, sugar, and water, simmered until thick and spoonable.
Equipment
- Large saucepan
- vegetable peeler
- Sharp knife
- Clean jars with lids
- Small plate for testing
Ingredients
Main Ingredients
- 4 large lemons fresh, organic or unwaxed, scrubbed
- 2 cup granulated sugar
- 1 cup water
- ½ tsp vanilla extract optional
Instructions
Cooking
- Prep. Scrub and dry the lemons, peel thin strips of zest, then trim off the white pith and chop the flesh.
- Soften. Simmer the zest, fruit, and water for 15 minutes in a wide saucepan.
- Sweeten. Stir in the sugar and vanilla, then simmer 30 to 40 minutes, skimming foam, until thick.
- Test. Drop a spoonful on a cold plate and push it, and the jam is ready when the surface wrinkles.
- Jar. Ladle into clean jars, cool completely, and refrigerate.
Notes
Substitutions: Use Meyer lemons with slightly less sugar or skip the vanilla.
Tips: Trim all white pith and stir often near the end so the jam does not scorch. Each serving is two tablespoons.
Storage: Refrigerate for up to three weeks or freeze for up to six months.