Lemon Marmalade: The Simplest Recipe

Don't overdo the sugar. And add a touch of cloves.

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lemon jam

difficulty: low

Preparation time: 20 – 25 minutes (for the doses indicated)

Rest time: 48 hours

Cooking time: 50 minutes

LEMON JAM RECIPE

La lemon jam It's one of our favorites, thanks to its sweet, yet not overly sweet, flavor. It's perfect for breakfast or as a snack, spread on a slice of toast, and it's excellent as a filling for homemade pies.

The preparation is very simple, it just requires respecting the timing.

ALSO READ: Blueberry jam: a recipe for making it at home with lemon and a vanilla pod. It's also excellent with cheeses.

LEMON JAM

Ingredients

  • 1 kg of lemons with edible peel
  • 600 – 700 grams of sugar
  • water
  • to taste: cloves, star anise
  • 3 clean, sterilized 150ml jars with tight-fitting lids

Preparation

  • The first rule for obtaining a good lemon jam is choose High-quality, fragrant, sun-ripened lemons. And, of course, with edible peel.
  • Wash carefully wash the lemons, scrubbing the peel with a brush or sponge to thoroughly remove any traces of impurities.

lemon jam 1

  • Cut the lemons into thin slices, a few millimetres thick. Discarded only the tops of the lemons, without juice, and patiently remove the seeds.

lemon jam 2

  • Put soak the sliced ​​lemons in cold water and leave them for 24 hours. After this time, change the water and let them rest as much time. 

lemon jam 3

  • Move the lemon slices, well drained, in a pan (preferably non-stick), cover them with clean water and fairies to boil all for about five minutes.

lemon jam 4

  • Withdraw 350 ml. of the water used, drained the rest.

lemon jam 5

  • Put it back the lemons in the pot, add the sugar and the water set aside, and do now cook for 40 – 45 minutes.
  • After this time, controlled the degree of stickiness: if you place a little jam on a vertical plate, it should drip very slowly.
  • When the jam is ready, according to your preferences, you can decide whether to leave it like this, with the lemon slices almost whole, or whether blend it with a hand blender. I prefer to blend it, but not too much.
  • Transferred the boiling jam in the jars, close them carefully and place them overturned on a plane. This way the Vacuum, essential for conservation (and this is why the corks are perfect).

lemon jam 10

  • At the time of the invasion, you can flavor to taste, fill each jar with the suggested spices: two cloves or one star anise.
  • After about half an hour you can check to see if the vacuum is ready; the jars can be put back upright.
  • Let cool down lemon jam, which is ready to eat immediately.

lemon jam 12

Unlike other jams, where the sugar content can be very limited, for lemon jam we recommend sticking to the indicated values, or you want to avoid the risk of a product that is too tart.

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