Ingredients
- LemonsChoose ripe, firm lemons with smooth, unblemished skin for the best flavor and juice yield. Meyer lemons are a great option if you want a slightly sweeter, less acidic jam.
- Granulated SugarSugar not only sweetens the jam but also acts as a preservative and helps it to thicken properly.
- WaterWater is essential for dissolving the sugar and creating the right consistency for the jam.
- Lemon JuiceFresh lemon juice enhances the citrus flavor and provides the acidity needed for the pectin in the lemons to set the jam.
- Pectin (Optional)If you're using regular lemons (not Meyer lemons), adding a little pectin can help ensure the jam sets properly, especially if your lemons are not very high in natural pectin.
Instructions
- Step 1: Prep the Lemons
- Step 2: Combine Ingredients
- Step 3: Cook the Jam
- Step 4: Test for Setting Point
- Step 5: Jar the Jam
- Step 6: Process the Jars (Optional)
Notes
- Store your sealed jars in a cool, dark place for up to a year; refrigerate after opening and use within a few weeks.
- If your jam is too thick after cooling, stir in a tablespoon of warm lemon juice to loosen it up.
- Enjoy this vibrant jam on scones, stirred into yogurt, or as a glaze for grilled chicken or fish!
- For a brighter, more nuanced flavor, zest a lemon just before adding it to the pot, being careful to avoid the bitter white pith.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American