Italian Lemon Jam

I absolutely adore this Italian lemon jam — it’s bright, tangy, and sweet with just the perfect balance. The vibrant flavor of sun-ripened lemons shines through, and it’s wonderful on toast, stirred into yogurt, or used as a glaze.

Why You’ll Love This Recipe

I fell in love with this recipe because it captures the pure taste of lemons without being overly sugary. I love how the peel adds a lovely texture, and there’s nothing like the fresh citrus aroma that fills my kitchen while making it. It’s simple, satisfying, and feels like a little jar of sunshine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lemons (washed and thinly sliced)

• Sugar

• Water

• A pinch of salt

Directions

1. I start by slicing the lemons thinly, removing any seeds.

2. I combine the lemon slices, sugar, water, and salt in a large pot and let the mixture sit for about 30 minutes to macerate, which helps release the lemon juices.

3. Then, I bring the mixture to a gentle boil over medium heat, stirring occasionally to help the sugar dissolve.

4. Once it starts bubbling, I reduce the heat and simmer for about 40–50 minutes, stirring now and then to prevent sticking. The jam is ready when the lemons and syrup thicken to a jammy consistency.

5. I remove the pot from the heat and let it rest for a few minutes.

6. Finally, I carefully spoon the hot jam into sterilized jars, seal them, and let them cool.

Servings and Timing

• Servings: Yields about 2 half-pint jars (roughly 1 pound or 500 g of jam)

• Prep time: 15 minutes

• Rest time (maceration): 30 minutes

• Cook time: 45 minutes

• Total time: About 1 hour 30 minutes

Variations

• Meyer Lemon Twist: I swap in Meyer lemons for a sweeter, floral flavor.

• Mixed Citrus: I include orange or lime slices along with lemons for a complex citrus blend.

• Thickened Jam: I stir in a teaspoon of pectin during the last 5 minutes of simmering for a firmer set.

• Herbed Lemon Jam: I steep a sprig of rosemary or thyme in the syrup while cooking, removing it before spooning into jars.

Storage/Reheating

• I store unopened jars in a cool, dark cupboard for up to 12 months.

• Once opened, I keep it refrigerated and use it within 4 weeks.

• For reheating or softening, I gently warm a spoonful in a saucepan over low heat or microwave it in short bursts, stirring frequently to avoid overheating.

FAQs

What kind of lemons work best for this jam?

I prefer using organic, thick-skinned lemons so I don’t have to worry about wax and can slice the peel without hesitation.

Is it necessary to sterilize the jars?

I always sterilize jars by boiling them for 10 minutes. It ensures a proper seal and prevents spoilage.

Can I reduce the sugar for a less sweet jam?

Yes, but I find that sugar not only sweetens but also helps with texture and preservation. I wouldn’t reduce it by more than 25% to maintain the right set.

Why is maceration important?

Letting the lemons sit with sugar and water draws out the natural juices and flavors, giving the jam depth and a smoother texture.

How do I know when the jam is done?

I check for a thick, glossy consistency by testing a small spoonful on a chilled plate—it should wrinkle when pushed with a finger.

Conclusion

I find this Italian lemon jam brightens up breakfasts, snacks, and desserts with its sweet-tart punch. It’s straightforward to make, customizable, and keeps beautifully. I hope you enjoy creating and sharing this vibrant jam as much as I do!