Italian Lemon Jam is a bright, zesty spread that brings a taste of Italy to your breakfast table. Made from fresh lemons, this jam captures the essence of sunshine with its vibrant flavor. It’s perfect for spreading on toast, pairing with cheese, or even using as a filling in desserts. Making lemon jam at home is simple, and the results are delicious!
Why Make This Recipe
You should make Italian Lemon Jam because it is a wonderful way to enjoy the fresh taste of lemons all year round. This recipe is easy to follow and uses minimal ingredients that you may already have at home. Plus, homemade jam allows you to control the sweetness and flavors to your liking. It’s a great way to preserve seasonal lemons and share a delightful homemade gift with friends and family.
How to Make Italian Lemon Jam
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.)
Directions
Step 1: Wash and Dry Lemons
Thoroughly wash the lemons with hot water, scrubbing to remove any wax or residue. Dry with a clean towel.
Step 2: Peel and Slice
Using a sharp knife or vegetable peeler, thinly peel the yellow zest from the lemons, taking care to avoid the bitter white pith. Cut the zest into fine strips. Slice off the remaining peel and pith, and segment the lemons, removing seeds. Chop the lemon flesh into small pieces.
Step 3: Simmer the Lemons
In a large saucepan, combine the lemon strips, chopped flesh, and water. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
Step 4: Add Sugar
Add the granulated sugar (and vanilla extract, if using) to the pan. Stir until the sugar dissolves. Increase heat slightly and simmer for another 30–40 minutes, stirring often, until the mixture thickens and reaches a jam-like consistency. Skim off any foam.
Step 5: Test the Jam
To check if your lemon jam is ready, place a small spoonful on a cold plate. If it wrinkles when pushed, it’s done. If not, continue cooking and test again in a few minutes.
Step 6: Jar and Cool
Carefully ladle the hot jam into sterilized jars, seal tightly, and let cool to room temperature. Store in the refrigerator, or process further for longer storage.
How to Serve Italian Lemon Jam
Serve Italian Lemon Jam on warm toast or scones for a delightful breakfast or snack. It pairs wonderfully with cream cheese on bagels or as a filling for pastries. You can also use it as a topping for yogurt or ice cream, adding a refreshing citrus twist.
How to Store Italian Lemon Jam
Store your Italian Lemon Jam in the refrigerator in a sealed jar. It can last for several weeks when properly stored. If you want to keep it longer, consider processing the jars in a water bath to seal them for shelf storage.
Tips to Make Italian Lemon Jam
- Use fresh, organic lemons for the best flavor.
- Make sure to remove as much of the bitter white pith as possible when peeling the lemons.
- If the jam is too thick, you can add a bit more water while cooking.
- For added depth, experiment with little herbs like thyme or rosemary during cooking.
Variation
You can add other flavors to your Italian Lemon Jam, such as a pinch of salt to enhance the sweetness or even combine it with other fruits like strawberries or raspberries for a mixed fruit jam.
FAQs
1. Can I use bottled lemon juice instead of fresh lemons?
It’s best to use fresh lemons for the best flavor and texture, as bottled lemon juice can be too acidic and lack the zest needed for this jam.
2. How can I tell if my jam has set properly?
The jam will wrinkle and hold its shape when pushed on a cold plate. If it’s still runny, continue cooking it for a few more minutes.
3. Can I reduce the amount of sugar in this recipe?
You can reduce the sugar, but this may affect the jam’s taste and preservation. If you want it less sweet, try honey or a sugar substitute specifically made for canning.
Italian Lemon Jam
Ingredients
Main Ingredients
- 4 large Lemons Fresh, preferably organic or unwaxed.
- 2 cups Granulated Sugar
- 1 cup Water
- ½ teaspoon Vanilla Extract Optional, for added flavor.
Instructions
Preparation
- Wash and thoroughly dry the lemons with hot water, scrubbing to remove any wax or residue.
- Using a sharp knife or vegetable peeler, thinly peel the yellow zest from the lemons, avoiding the bitter white pith. Cut the zest into fine strips.
- Slice off the remaining peel and pith. Segment the lemons and remove seeds. Chop the lemon flesh into small pieces.
Cooking
- In a large saucepan, combine the lemon strips, chopped flesh, and water. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
- Add the granulated sugar and vanilla extract (if using) to the pan. Stir until the sugar dissolves.
- Increase heat slightly and simmer for another 30–40 minutes, stirring often, until the mixture thickens to a jam-like consistency. Skim off any foam.
- To check if the lemon jam is ready, place a small spoonful on a cold plate. If it wrinkles when pushed, it’s done. If not, continue cooking and test again in a few minutes.
- Carefully ladle the hot jam into sterilized jars, seal tightly, and let cool to room temperature. Store in the refrigerator or process further for longer storage.
