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Lemon jam: the traditional recipe


Lemon jam

The lemon jam recipe is different from all the others both in flavor and in the process: let's see together how to make it and the best advice!

Do you love making jams at home and consider yourself an expert in the field? Then you can't help but try the lemon jam recipe. Fruit, water and sugar: the ingredients are simple – always the same – but lemon is not like all other fruits, which is why you will get a completely different result.

Choose organic and untreated Sorrento lemons – as we will use both the peel and pulp of the fruit – or, better yet, lemons from your garden. They must be nice and ripe and juicy. So let's see grandma's recipe for lemon jam, a very particular jam, rich in Vitamin C and different from the usual! Did you know that it can also be made without peels?

Lemons
Lemons

Preparation

How to prepare the recipe for lemon jam with peel

1

First of all, after having carefully chosen your lemons , wash them very well under running water and scrub them with a sponge or toothbrush. Cut them into slices and remove all the seeds.

2

In a bowl, place the fruit pieces and cover it with water : let it rest for at least 24 hours , covered with kitchen film. The next day, drain them, throw away the water, and repeat the operation, covering them again with fresh water. Leave them there for another 24 hours , always at room temperature (and always covered with film). This 2-day process is used to eliminate the bitterness of the lemon .

3

At this point, you can proceed with the actual preparation: drain the fruit and transfer it to a pan, cover with fresh water and bring to the boil . As soon as the water boils, drain the lemon, keeping the water aside.

4

Put the lemons back in the pan and add the sugar . Cook for about 40 minutes , stirring occasionally with a wooden spoon. If necessary, gradually add some cooking water – the one you saved from the previous step.

5

At this point it is ready, but to be sure, proceed with the saucer test .

6

The choice is yours whether to pass it through a food mill to obtain a smoother consistency or whether to keep the pieces. We do not recommend using an immersion blender because it tends to incorporate air, making the jam opaque and compromising its preservation.

7

Transfer the jam into sterilized glass jars, leaving 1 cm of space from the edge. Close with a new cap and leave to cool upside down until the vacuum has formed. For greater safety we recommend boiling the jars for at least 20 minutes, then letting them cool in the same water.

Here is a video of a recipe similar to ours where you can see all the steps.

Now that you have learned the recipe, you can make it with your favorite additions: many, for example, love lemon jam and fresh grated ginger or the same recipe enriched with orange peel . Whatever you add, put it in the pot as soon as you start cooking the lemons.

Are you in a hurry ? Then try making lemon jam with the Thermomix !

Lemon jam without peel
Lemon jam without peel

Preparation of lemon jam without peel

The procedure we have just shown you is the traditional one, but if you have a delicate palate – or you prepare it for children – you can also make it without peels. In this case it will also be faster because 48 hours of soaking will not be necessary, but 12 will be enough. A perfect recipe even if you have used lemon peels to prepare limoncello and don't know how to recycle the lemon pulp!

Lemon jam without peel

1

Peel the lemons, removing the peel, the white part and the seeds. They will lose a lot of juice, but be careful not to waste it: we will need it.

2

Transfer the lemons into a glass bowl, add the sugar and the lemon juice obtained during the peeling phase. Cover with cling film and leave to rest for 4 hours in the refrigerator.

3

Once the resting time has elapsed, transfer everything into a pan together with the apple cut into cubes. Remove only the core, leaving the peel.

4

Also cook in this case for about 40 minutes , stirring occasionally, until the mixture passes the usual saucer test .

5

Transfer it into sterilized jars , close with a new cap and leave to cool upside down until the vacuum has formed. Store in the pantry.

Then keep in mind that you can make an excellent sugar-free lemon jam without any effort. We know that only the most daring palates will have the courage to try it!

Conservation

The shelf life of lemon jam is approximately 4 months – if the jars are sealed correctly. Each jar, once opened, lasts approximately 1 week in the refrigerator.

Read also
Homemade mandarin jam, the recipe with whole fruit

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