Description
This vibrant Italian lemon jam is zesty, sweet-tart, and packed with sunny Mediterranean flavor. Perfect on toast, in yogurt, or over desserts like panna cotta.
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)
Instructions
- Wash lemons thoroughly and thinly slice, removing seeds.
- Combine lemon slices, sugar, and water in a heavy-bottomed saucepan.
- Bring to a boil over medium heat, stirring to dissolve sugar.
- Reduce to a simmer and cook for 30–40 minutes, until peels are translucent and mixture thickens.
- If using vanilla bean, split and scrape seeds into pot and simmer for 5 more minutes. If using thyme, add sprigs halfway through simmering.
- Turn off heat and let jam rest to allow flavors to meld.
- Skim off foam, ladle hot jam into sterilized jars, seal, and invert to create vacuum seal.
- Once cooled, store jars upright in a cool, dark place.
Notes
- Use Meyer lemons for a sweeter, floral twist.
- Thin slicing ensures the peel softens during cooking.
- Jam thickens as it cools—don’t overcook.
- To avoid crystallization, add a teaspoon of lemon juice or cook to 220°F.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
