Description

This Italian Lemon Jam recipe yields a bright and tangy spread that is perfect for adding a burst of citrus to your morning toast or enhancing a cheese platter. The process of making this jam involves soaking sliced lemons to reduce bitterness and then simmering them with sugar until thick and jammy.

Ingredients

Organic Lemons:

2 lbs organic lemons (about 6–8 lemons)

Granulated Sugar:

2 cups

Water:

2 cups

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Instructions

Prepare the Lemons: Wash, scrub, and slice lemons removing seeds. Thinly slice or chop as desired.
Soak the Lemons: Soak lemon slices in water for 8 hours to reduce bitterness.
Cook the Jam: Simmer drained lemons with sugar and water until thick and jammy.
Jar and Cool: Transfer hot jam to jars, seal, and cool before refrigerating.

Notes

This jam pairs well with toast, croissants, or cheese.
Store in the refrigerator for up to 1 month or water-bath can for longer shelf life.
For a sweeter flavor, try using Meyer lemons.