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Homemade Lemon Jam Recipe

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4.2 from 13 reviews

This homemade lemon jam recipe transforms fresh lemons into a tangy, sweet spread perfect for toast, desserts, or as a flavorful addition to recipes. The process involves carefully removing the bitterness from lemon peels before simmering with sugar to create a thick, vibrant jam full of citrus aroma and bright flavor.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 1 jar (about 1 cup)
  • Category: Spread
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Main Ingredients

  • 4 large lemons (about 500 grams)
  • 2 cups sugar
  • 2 cups water
  • 2 tablespoons lemon juice

Instructions

  1. Prepare the lemons: Cut 1 lemon into small cubes with the peel on by slicing it into thin rounds, then strips, and finally into small cubes. Place these cubes in a small saucepan. Next, zest the yellow parts of the remaining 3 lemons, avoiding the white pith, and add the zest to the saucepan. Peel these 3 lemons completely, chop the flesh after removing all membranes and seeds, and set aside.
  2. Remove the bitterness: Cover the lemon cubes and zest with water in the saucepan, bring to a boil, then reduce heat and simmer for 10 minutes. Drain the water through a fine strainer and discard it. Repeat this boiling and simmering with fresh water once more to further remove bitterness, then drain again and discard the water.
  3. Make the jam: Return the lemon cubes and zest to the saucepan, add the reserved chopped lemon flesh, sugar, and water. Stir well and bring to a boil. Lower the heat to medium-low and simmer uncovered for about 45 minutes, stirring occasionally until the mixture thickens slightly. Skim off any foam that appears. Stir in lemon juice and simmer for an additional 5 minutes. Remove from heat and allow to cool, noting that the jam will thicken further as it cools.
  4. Store the jam: Transfer the cooled jam to a clean jar and refrigerate for up to 2–3 months. For longer preservation, pour the hot jam into a sterilized jar, seal tightly, invert the jar, and let cool completely at room temperature before storing in a cool, dry place or refrigerator.

Notes

  • Removing the bitterness from the lemon peel is key to a well-balanced jam.
  • Skimming off foam ensures a clear, smooth jam texture.
  • Proper sterilization of jars is essential for long-term storage.
  • The jam continues to thicken as it cools, so don’t overcook.

Find it online: https://cheftinaskitchen.com/homemade-lemon-jam-recipe/