ITALIAN LEMON JAM

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🍋 ITALIAN LEMON JAM (Marmellata di Limoni)

A bright, fragrant Italian-style jam with pure lemon flavor—perfect for toast, pastries, yogurt, or gifting.

📝 INGREDIENTS

  • 4 large lemons (preferably organic, since the peel is used)
  • 2 cups granulated sugar
  • 1 cup water

🍳 INSTRUCTIONS

1. Prep the lemons

  1. Wash the lemons very well.
  2. Using a sharp knife, cut off the ends.
  3. Slice the lemons very thinly—paper-thin if you can. Remove seeds as you go.
  4. Place slices (including peel and pulp) into a bowl.

2. Reduce the bitterness

This step gives the jam a traditional Italian balanced taste.

  1. Place lemon slices in a pot, cover with cold water, and bring to a boil.
  2. Boil for 5 minutes, then drain.
  3. Repeat this two more times (3 total boils).
    • This softens the peel and removes harsh bitterness.

3. Cook the jam

  1. In a medium pot, combine:
    • the blanched lemon slices
    • 2 cups sugar
    • 1 cup water
  2. Bring to a gentle boil over medium heat.
  3. Once boiling, lower the heat and simmer 35–45 minutes, stirring occasionally.
  4. The jam is ready when:
    • the mixture thickens,
    • the peel becomes very soft, and
    • a drop placed on a cold plate gels lightly.

4. Blend (optional)

For a smoother jam:

  • Pulse with an immersion blender 2–3 times to break up large peel pieces.
    For a rustic jam:
  • Leave as is.

5. Jar the jam

  1. Pour hot jam into clean, sterilized jars.
  2. Seal tightly.
  3. Let cool to room temperature, then refrigerate.

Storage:

  • Keeps 3–4 weeks in the refrigerator.
  • For long-term storage, process the jars in a boiling-water canner for 10 minutes.

🍋 SERVING IDEAS

  • Spread on warm toast or brioche
  • Spoon over yogurt or ricotta
  • Use as a cake filling or tart glaze
  • Add to tea for a citrus boost

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