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ITALIAN LEMON JAM

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A bright and zesty Italian-style lemon jam with a perfect balance of sweet and tart, great for spreading or baking.

Ingredients

    • Fresh lemons (about 6 medium)

    • Granulated sugar

    • Water

    • Optional: a small pinch of salt or a vanilla bean for added depth

Instructions

    1. Prepare the lemons — Wash lemons thoroughly. Using a vegetable peeler or sharp knife, remove the zest in thin strips, avoiding the white pith as much as possible. Set zest aside.

    2. Segment the lemons — Peel lemons to remove the white pith. Slice or chop the lemon flesh into small pieces, removing seeds as you go.

    3. Combine ingredients — In a large pot, combine lemon zest, chopped lemon flesh, sugar, and water. Stir well. Let sit for at least an hour or overnight to macerate and allow flavors to meld.

    4. Cook the jam — Bring the mixture to a boil over medium heat, stirring occasionally. Reduce heat and simmer gently for about 45-60 minutes or until the mixture thickens and the lemon pieces become translucent. Stir frequently to prevent sticking.

    5. Test for doneness — Place a small spoonful on a chilled plate; if it gels and wrinkles when pushed, the jam is ready.

    6. Jar the jam — Pour the hot jam into sterilized jars, leaving a little headspace. Seal tightly and allow to cool. Refrigerate after opening.

Notes

  • Use organic lemons to avoid pesticide residues in the peel.
  • Store in the refrigerator after opening.
  • Great on toast, in desserts, or as a glaze.

Nutrition

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