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Italian Lemon Jam Recipe

Italian Lemon Jam Recipe
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★★★★★

5 from 17 reviews

This Italian Lemon Jam is a zesty and sweet preserve made from fresh lemons, sugar, and a hint of vanilla. It captures the bright, tangy flavors of lemon peel and flesh simmered to a luscious, spreadable consistency. Perfect on toast, dolloped on desserts, or incorporated into sauces, this homemade jam brings a sunny Mediterranean touch to your kitchen.

Ingredients

Scale

Ingredients

  • 4 large Lemons (fresh, preferably organic or unwaxed)
  • 2 cups Granulated Sugar
  • 1 cup Water
  • 1/2 teaspoon Vanilla Extract (optional, for added flavor)

Instructions

  1. Wash and Dry Lemons: Thoroughly wash the lemons under hot water, scrubbing well to remove any wax, dirt, or residue. Dry them completely with a clean towel to ensure no moisture interferes with the jam-making process.
  2. Peel and Slice: Carefully peel thin strips of yellow zest from the lemons using a sharp knife or vegetable peeler, avoiding the bitter white pith. Cut these strips into fine julienne pieces. Then, remove the remaining peel and pith, segment the lemons to remove seeds, and chop the lemon flesh into small pieces.
  3. Simmer the Lemons: Combine the lemon zest strips, chopped lemon flesh, and water in a large saucepan. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes, stirring occasionally to soften the lemon pieces and blend the flavors.
  4. Add Sugar: Stir in the granulated sugar and vanilla extract (if using) until fully dissolved. Increase the heat slightly and continue to simmer for 30 to 40 minutes, stirring frequently, until the mixture thickens into a jam-like consistency. Remove any foam that forms on the surface for a clearer jam.
  5. Test the Jam: Place a small spoonful of the jam onto a cold plate and allow it to cool for a minute. Push it gently with your finger; if it wrinkles and holds its shape, the jam is set. If not, simmer a bit longer and test again every few minutes.
  6. Jar and Cool: Ladle the hot jam carefully into sterilized jars, seal them tightly, and allow the jars to cool to room temperature. Store the jam in the refrigerator for short-term use or process jars in a water bath for extended shelf life.

Notes

  • Use organic or unwaxed lemons to avoid unwanted chemicals and to ensure the best flavor and texture.
  • Removing the white pith from the lemon peel is important to prevent bitterness in the jam.
  • The optional vanilla extract adds a subtle complexity but can be omitted if preferred.
  • Use sterilized jars to ensure safe storage and avoid spoilage.
  • Jam consistency can vary based on cooking time; be patient to achieve the right thickness.
  • Process jars in a boiling water bath if you want to store the jam unrefrigerated for several months.

Nutrition

Keywords: Italian lemon jam, lemon preserve, homemade lemon jam, citrus jam, lemon zest jam, jam recipe

Find it online: https://recipeswithmia.com/italian-lemon-jam-recipe/