Here’s a traditional Italian Lemon Jam (Marmellata di Limoni) recipe — tangy, aromatic, and perfect for spreading on toast, pairing with cheese, or using in desserts.
🍋 Italian Lemon Jam (Marmellata di Limoni)
Ingredients (makes about 3–4 small jars)
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1 kg (2.2 lbs) organic lemons (preferably unwaxed)
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800 g (4 cups) granulated sugar
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Water (as needed)
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Optional: 1 apple (for natural pectin, optional but helps thickening)
Instructions
1. Prepare the Lemons
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Wash the lemons thoroughly, scrubbing the skin if they are not organic.
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Slice them thinly, removing any seeds. You can slice them into rounds or small pieces, depending on texture preference.
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Place the slices in a large bowl and cover with cold water.
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Let sit for 24 hours, changing the water 2–3 times (this helps reduce bitterness).
2. Cook the Lemons
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Drain the lemons and place them in a large pot.
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Add enough fresh water to just cover the lemons.
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Simmer for 30–40 minutes until the peels are soft.
3. Add Sugar (and Apple if Using)
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Add the sugar to the pot.
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Optional: Peel and grate an apple, then add it to the mixture (helps with natural pectin).
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Stir well and bring to a gentle boil.
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Simmer for 45–60 minutes, stirring often to prevent sticking. The jam should thicken and become glossy.
4. Check Consistency
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Place a small spoonful of jam on a cold plate. Let it sit for a minute — if it wrinkles when pushed with your finger, it’s ready.
5. Jar It
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Pour the hot jam into sterilized jars.
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Seal tightly and turn upside down for 10 minutes to vacuum seal.
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Let cool, label, and store in a cool, dark place.
🍽 Tips
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Use Meyer lemons or Sicilian lemons if available for a sweeter, less bitter taste.
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This jam pairs beautifully with ricotta, goat cheese, or on croissants.
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Once opened, store in the fridge and consume within 1–2 weeks.