Here’s a classic Italian Lemon Jam (Marmellata di Limoni) recipe—bright, tangy, and perfect for spreading on toast, dolloping over desserts, or pairing with cheese.
🍋 Italian Lemon Jam (Marmellata di Limoni)
Ingredients:
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4 large organic lemons (preferably untreated or thin-skinned like Amalfi or Sorrento lemons)
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2 cups sugar (adjust to taste)
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2 cups water
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Optional: pinch of salt or a few fresh thyme sprigs for herbal notes
Instructions:
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Wash & Prep Lemons:
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Scrub the lemons well to remove any wax.
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Slice the lemons thinly (including peel), removing seeds.
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You can cut them into quarters or smaller chunks if preferred.
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Soak Overnight (optional but recommended):
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Place the lemon slices in a bowl with 2 cups water.
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Cover and let soak overnight at room temperature. This helps reduce bitterness and soften the peel.
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Cook the Jam:
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Pour the lemon-water mixture into a large saucepan.
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Bring to a boil, reduce heat, and simmer for about 20 minutes until the peel softens.
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Add the sugar and stir to dissolve.
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Continue simmering uncovered for 30–40 minutes, stirring often, until it thickens. You can mash lightly with a spoon or use an immersion blender for a smoother texture.
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Test for Doneness:
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Place a spoonful on a chilled plate and let it sit for 1 minute. If it wrinkles when pushed, it’s done. If not, keep cooking and test again.
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Jar It:
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Pour hot jam into sterilized jars.
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Wipe rims clean, seal tightly, and let cool.
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Store in the fridge for up to 2 months, or process in a water bath for shelf-stable storage.
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