Lemon jam

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Marmellata di limoni

Lemon jam is a delicious fruit jam, which is very popular in Italy. The sour lemons give the jam a refreshing taste and a pleasant acidity that goes perfectly with sweet pastries, fresh bread and cheese. Making the jam requires just a little patience and time, but the result is definitely worth it. With a few simple steps, you can prepare this delicious Italian jam at home and use it as a spread or as an ingredient in various desserts and pastries. In this post, we’ll show you how to make a delicious lemon jam from sun-ripened lemons. Ready? Andiamo! Let’s go!

Zitronenmarmelade
4.48 from 57 ratings
A refreshing jam made from sun-ripened lemons!
Difficulty: easy
Cost: low
Calories: 30kcal
Prep: 20 minutes
Cook: 40 minutes
Resting time: 2 days
Total: 1 hour
gluten free
lactose free
vegan lifestyle
Difficulty: easy
Cost: low
Calories: 30kcal
Prep: 20 minutes
Cook: 40 minutes
Resting time: 2 days
Total: 1 hour
gluten free
lactose free
vegan lifestyle
Amount
750
g jam

Ingredients list

  • 1 kg lemons organic
  • 500 g sugar

Equipment

Cooking pot
Straining mill
Preserving jars

Directions

  • First wash the lemons thoroughly and then cut them into thin slices. Then put the slices in a large bowl and cover with cold water. Now cover with an airtight foil and let rest for 24 hours at room temperature.
    1 kg lemons
  • After the first resting time, drain the water and cover the lemons again with fresh cold water. Again cover with foil and let rest for another 24 hours.
  • Pour off the water again after the second resting period. Place the lemon slices in a large pot, cover flush with water and boil once.
  • Then drain in a sieve. In doing so, collect approx. 350ml/1.5cups of the lemon water.
  • Now put the lemons and the collected water back into the pot. Add the sugar and bring to the boil. Then reduce the heat and simmer the jam on low for about 40 minutes. Stir occasionally.
    500 g sugar
  • Now immediately put the mixture into a straining mill and strain it into a container below.
  • Then pour the hot jam into disinfected preserving jars. Make sure that 1cm/0.4in of air is kept free from the lid. Screw the disinfected lids tightly and turn them upside down. The heat from the jam will create a vacuum that will preserve the product for a long time. Then allow to cool completely.
  • The lemon jam is now ready and can be enjoyed.
    Buon appetito!

Tip

The jam can be stored in a vacuum, dry and dark place for about 5 months. Once opened, store in the refrigerator and use within 3 weeks.
Calories: 30kcal (2%)Carbohydrates: 8g (3%)Protein: 0.1gFat: 0.1gSaturated fatty acids: 0.01gPolyunsaturated fatty acids: 0.01gMonounsaturated fatty acids: 0.001g

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