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Amazing, Easy Lemon

Jam Recipe (Not
Marmalade, Lemon
Jam!)

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Submitted by nicole on Mon, 01/28/2019 - 09:19

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Lemon Jam Recipe (Not Marmalade!)

Homemade lemon jam is packed with bright

citrus flavor but none of the bitterness or
texture of marmalade. And lemon jam only
has two ingredients and is easy to make!

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That's right, you don't even need pectin to

make lemon jam! There's enough pectin in
the fruit of the lemons, evenw ithout including
the skin and pith.

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The lemon jam turns more of an orange color

when it cooks to the right temperature, but
it's all lemon. I was inspired to make lemon
jam by this recipe for clementine jam, so I
know you can use other citrus fruits with this
basic technique.

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I have a lemon tree in my backyard, so I'm

always looking for good ways to use and
preserve this delicious bounty for the parts of
the year when I can't just go out to my tree
and pick whatever lemons I need. This lemon
jam is my new favorite!

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Lemon Jam
Ingredients:
2 cups lemon puree (just the fruit part,
not the skin or pith)
2 cups sugar

-40% -41%

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Use a sharp knife to remove the skin and pith

from the lemons. This is lemon jam, not
marmalade. No citrus peel in this recipe.

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Of course, if you don't want to waste all that

lovely lemon peel, you can always use it to
make homemade limoncello. If you decide
to make limoncello, remove the lemon peel
before you remove the fruit from the lemon,
because you don't want to use the pith in
limncello, either. And it would be a HUGE
pain to remove the lemon peel from the pith
after it had been removed from the fruit.

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Remove seeds from the lemon and puree. I

first tried pureeing the fruit in my food
processor, and I made a juicy, sticky mess. I
clearly tried to do too much at once.

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I decided to switch to my blendtec blender

instead. And not only could I puree all the
fruit at one time without making a huge,
sticky mess, but the blender also did a much
better job pureeing the fruit. Man, I LOVE
this blender!

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Cook the sugar and pureed lemon together in

a saucepan over medium heat. If there's too
much foam, you can skim it off with a fine
mesh strainer.

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Cook, stirring frequently, until the mixture

reaches 222 degrees Fahrenheit. I use an
instant-read thermometer to check the
temperature as I'm cooking.

Cook it to a lower temperature, and the jam

will still be delicious, but more runny. Cook it
to a higher temperature, and it will be thicker.
Play around with the temperature and recipe
and decide what you like. I found 222 to be
the perfect Goldilocks, not-too-thin-not-too-
thick texture for me.

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Follow proper canning procedures if you want

to keep this jam stored on a shelf. I just
made a single jar, so kept mine in the fridge
to use.

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I made some fresh biscuits as soon as I

finished this jam so I'd have something truly
worthy of it. But it would make just about
anything taste delicious!

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