Name: Italian Lemon Jam
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4–5 fresh organic lemons (with peel); 2 cups granulated sugar; 2 cups water; 1 vanilla bean or 1 tsp vanilla extract (optional); 2–3 fresh thyme sprigs (optional)

I’m excited to share my vibrant and zesty Italian lemon jam. Bursting with sunshine and sweet-tart flavor, this jam brings a taste of the Mediterranean to any dish—spread it on toast, swirl it into yogurt, or spoon it over panna cotta.

Why You’ll Love This Recipe

I love how simple ingredients transform into a delicately bright, unforgettable jam. The peel adds a pleasant little bite, the sugar balances the citrus tang, and a hint of vanilla (or a dash of thyme, if I’m feeling adventurous) adds depth. Plus, it’s a true pantry treasure that keeps well—ready whenever I crave a lemony lift.

ingredients

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

Fresh organic lemons (with peel)
Granulated sugar
Water
Vanilla bean or vanilla extract (optional)
Fresh thyme sprigs (optional)

directions

I carefully wash and thinly slice the lemons, removing any seeds.
I combine the lemon slices with sugar and water in a heavy-bottomed saucepan.
I bring the mixture to a slow boil over medium heat, stirring until sugar dissolves.
I reduce to a gentle simmer and cook until the peels become translucent and the mixture thickens (about 30–40 minutes).
If I use vanilla, I split a bean and scrape it into the pot, continuing to simmer for 5 more minutes. Alternatively, I’ll add thyme sprigs halfway through simmering for an herbal twist.
I turn off the heat and let the jam rest briefly, allowing flavors to meld.
I skim any foam, then ladle the hot jam into sterilized jars, seal immediately, and invert them to create a vacuum seal.
Once cooled, I store the jars upright in a cool, dark place until ready to enjoy.

Servings and timing

Makes about 2–3 half-pint jars.
Prep time: 15 minutes.
Cook time: 40 minutes.
Total time: approximately 55 minutes.

storage/reheating

I store sealed jars in a cool, dark pantry for up to 1 year. Once opened, I refrigerate the jar and consume within 3–4 weeks. To use the jam as a sauce or glaze, I gently warm it in a small saucepan over low heat, stirring to loosen the texture before serving.

Variations

Thyme Lemon Jam: add 2–3 fresh thyme sprigs during simmering for a savory herb note.
Vanilla Lemon Jam: stir in the seeds of one vanilla bean or 1 teaspoon of pure vanilla extract at the end.
Spiced Lemon Jam: add a pinch of ground ginger or cinnamon during simmering for extra warmth.
Sugar Swap: substitute half the granulated sugar with honey or turbinado sugar for a richer flavor.
Chunkless Version: after cooking, I use an immersion blender to break down the peels for a smoother jam.

FAQs

What kind of lemons work best?

I prefer organic lemons with thinner skin so the peel softens beautifully. Meyer lemons are a fabulous luxury option when in season.

Do I need to peel the lemons?

No—I leave the peel on for color, texture, and that signature citrus aroma. Thin slicing helps ensure they cook through.

Is it safe to store jam in a pantry?

Yes—as long as jars are sterilized, sealed properly, and stored in a cool, dark place. Any signs of spoilage mean it’s best to discard.

Can I use this lemon jam in baking?

Absolutely. I love swirling it into cake batters, tarts, or thumbprint cookies for a bright citrus flavor.

How do I stop the jam from crystallizing?

Adding a teaspoon of lemon juice helps prevent sugar crystallization. Also, cooking it to the proper temperature (about 220°F or 104°C) helps form a stable set.

Conclusion

I adore how this Italian lemon jam captures sunshine and flavor in every spoonful. Whether I use it to brighten breakfast toast or enrich desserts, its fresh, vibrant taste always brings a smile. I hope you enjoy making and savoring this little jar of joy as much as I do.