Ingredients
- 6 medium organic lemons (preferably unwaxed)
- 3 cups granulated sugar
- 3 cups water
- 1 tbsp lemon juice (extra, for setting)
Instructions
- Prepare the lemons:
- Wash the lemons thoroughly.
- Slice thinly, removing seeds. (You can keep the peel for authentic Italian flavor).
- Soak the lemons:
- Place the lemon slices in a bowl of cold water and let them soak for 6–8 hours or overnight.
- This helps remove bitterness from the peel.
- Cook the lemons:
- Drain the soaked lemons and place them in a large pot.
- Add 3 cups of fresh water and bring to a boil. Simmer for about 30 minutes until the peel softens.
- Add sugar:
- Stir in the sugar and extra lemon juice.
- Cook over medium heat, stirring occasionally, until the mixture thickens (about 30–40 minutes).
- Test for readiness:
- Place a small spoonful on a cold plate. If it wrinkles when pushed, the jam is ready.
- Jar the jam:
- Pour hot jam into sterilized jars, leaving ½ inch space at the top.
- Seal tightly and let cool.
- Store:
- Keep in a cool, dark place. Once opened, refrigerate.
Would you like me to also give you a variation with herbs (like rosemary or basil) for a more authentic Italian twist?