Italian Lemon Jam Recipe
This Italian Lemon Jam is a delightful homemade preserve bursting with fresh lemon flavor and a perfect balance of sweetness. Crafted with simple ingredients like fresh lemons, sugar, and water, it is simmered to a luscious, tangy jam that’s perfect for spreading on toast, dolloping on desserts, or adding zing to sauces and dressings. With an optional hint of vanilla extract, this jam captures the bright essence of lemons in a versatile and easy-to-make recipe.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings (approximately 1 to 1.5 cups of jam) 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 4 large lemons
- 2 cups granulated sugar
- 1 cup water
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Prepare the Lemons: Wash and dry the lemons thoroughly. Zest the lemons carefully to collect all the fragrant yellow zest without the bitter white pith. Then juice the lemons, making sure to discard all seeds to avoid bitterness in the jam.
- Combine Ingredients: In a medium-sized pot, combine the freshly squeezed lemon juice, lemon zest, granulated sugar, and water. Stir the mixture gently until the sugar is fully dissolved, ensuring an even texture for cooking.
- Cook the Jam: Place the pot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for about 30 to 40 minutes. Stir occasionally to prevent sticking and to help the jam thicken evenly.
- Test for Doneness: To check if the jam is ready, place a small spoonful of the hot mixture onto a cold plate. Let it sit for a minute, then gently push it with your finger. If it gels and wrinkles, the jam is done. If it is still runny, continue simmering a few more minutes and test again.
- Jar and Cool: Remove the jam from heat and allow it to cool slightly. Carefully pour the jam into sterilized jars, seal them tightly, and let them cool completely at room temperature. Store in the refrigerator once cooled.
Notes
- Use unwaxed lemons for best zest and juice quality.
- Ensure jars are sterilized to keep the jam fresh longer.
- The optional vanilla extract adds a subtle depth of flavor, but can be omitted.
- Store the jam refrigerated and consume within 2–3 weeks.
- For a smoother jam, you can strain the lemon zest before cooking, but keeping it adds texture and vibrant lemon flavor.
Keywords: Italian lemon jam, lemon preserve, homemade jam, citrus jam, lemon zest jam, easy jam recipe
Find it online: https://foodarohub.com/italian-lemon-jam-recipe/
