INGREDIENTS
- 6 large organic lemons (preferably unwaxed)
- 4 cups (800 g) granulated sugar
- 4 cups (1 liter) water
INSTRUCTIONS
- Prepare the lemons
- Wash the lemons thoroughly. Slice them very thinly, removing seeds as you go.
- Place the slices in a large bowl, cover with water, and leave to soak for 24 hours (this helps remove bitterness).
- Cook the lemons
- Drain the lemons and transfer them to a large pot. Add 4 cups fresh water and bring to a boil. Simmer for 45 minutes until the lemon peel softens.
- Add sugar
- Stir in the sugar and cook over medium heat, stirring frequently, until the sugar dissolves completely.
- Simmer to jam consistency
- Continue to simmer for 30–40 minutes, skimming off any foam that forms, until the jam thickens.
- Test by placing a small spoonful on a cold plate—if it wrinkles when you push it, it’s ready.
- Jar the jam
- Pour the hot jam into sterilized jars, seal tightly, and turn upside down for 5 minutes to create a vacuum seal.
- Store in a cool, dark place. Refrigerate after opening.
TIP: For extra aroma, you can add a pinch of vanilla or a few sprigs of fresh rosemary during the final cooking stage and remove before jarring.
If you want, I can also give you a “no soak” faster Italian lemon jam version that’s ready in about 1 hour. Would you like me to include that?