Ingredients
- 4 large organic lemons (unwaxed)
- 2 cups granulated sugar
- 1 cup water
- 1 tablespoon lemon juice (optional, for extra tartness)
Instructions
- Prepare the Lemons:
Wash the lemons thoroughly. Using a sharp knife, cut off the ends, then slice the lemons thinly, removing any seeds. You can also finely chop the slices if you prefer a smoother jam. - Soak:
Place the sliced lemons in a bowl, cover with cold water, and let soak overnight. This helps remove bitterness from the peel. - Cook:
Drain the lemons. In a heavy-bottomed pot, add the lemons, sugar, and 1 cup of water. Bring to a gentle boil over medium heat, stirring to dissolve the sugar. - Simmer:
Reduce heat and simmer for about 45–60 minutes, stirring occasionally, until the jam thickens and reaches a glossy, marmalade-like consistency. You can test by placing a spoonful on a cold plate — if it gels and holds shape, it’s ready. - Jar:
Pour the hot lemon jam into sterilized jars, seal tightly, and let cool at room temperature. Store in the fridge for up to a month, or process in a water bath for longer shelf life.
✨ Tip: Spread on toast, swirl into yogurt, or use as a cake filling for a bright, citrusy treat!
Would you like a version with herbs (like rosemary) or ginger? 🍋✨