Homemade Lemon Jam

Name: Homemade Lemon Jam
Total time: 60 min
Yield: About 2 medium jars; exact yield depends on lemon size and reduction
Cuisine: International
Ingredients: 500 g lemons, thoroughly washed, thinly sliced and seeds removed; 900 g granulated sugar; 2 cups water

A bold sweet-sharp lemon preserve with tender citrus slices and a naturally glossy, syrupy set.

Time1 hrLevelMediumMakesAbout 2 medium jars; exact yield depends on lemon size and reductionCuisineInternational

01 — THE STORY

Behind the plate

This whole-fruit lemon jam sits between a jam and a fine-cut marmalade. Thinly sliced lemon provides juice, pith and peel, creating a preserve with concentrated citrus perfume and a pleasant grown-up bitterness.

Softening the slices in water before adding sugar is the important control point. Once the sugar enters the pan, the mixture reduces quickly into a bright, spoonable preserve intended for refrigerated storage.

03 — THE METHOD

Cook step by step

01
Wash the jars and lids thoroughly and keep the jars warm. Unless you follow a separately tested canning method, store the finished lemon jam in the refrigerator.
02
Place the thinly sliced lemons and water in a wide, heavy-based pan. Bring to the boil, then simmer until the peel and pith are completely tender.
03
Add the sugar and stir over medium heat until every crystal has dissolved before allowing the mixture to boil strongly.
04
Cook at a controlled boil, stirring frequently as the syrup thickens and the lemon slices become translucent.
05
Test the set by placing a small spoonful on a chilled plate. Leave it briefly, then push it with a fingertip; a light wrinkle means it is ready.
06
Remove from the heat and carefully fill the warm jars. Wipe the rims, close with clean lids, cool and refrigerate.

04 — FROM THE PASS

Chef's notes

Slice the lemons evenly so every piece softens at the same rate, and remove all seeds because they become unpleasantly hard.
If the peel is not fully tender before the sugar is added, it is unlikely to soften properly later.
Lemon jam sets more firmly as it cools, so avoid reducing it to a stiff paste in the pan.
A lid drawing down during cooling does not by itself prove the product is safely canned. Pantry storage requires a tested recipe and complete altitude-adjusted water-bath process.
Keep refrigerated and use within 3 weeks. Discard if you see mould, fermentation, leakage or smell anything unusual.

AT THE TABLE

How to serve it

Serve with toast, crumpets or shortbread; layer into a lemon sponge; or use a small amount to glaze a warm citrus tart.