Italian Lemon Jam (Marmellata di Limoni)

📝 Description:

Italian Lemon Jam is a vibrant, tangy-sweet preserve made from fresh lemons, sugar, and a touch of water. Known for its bold citrus flavor and soft texture, this jam is a staple in many Mediterranean households. It’s perfect on toast, spooned over yogurt, or used as a glaze for cakes and meats.

🧾 Ingredients for Italian Lemon Jam (Marmellata di Limoni)

• 5 large organic lemons (preferably unwaxed)

• 2 ½ cups (500g) granulated sugar

• 2 ½ cups (600ml) water

🍳 Instructions:

1. Prep the lemons:

   • Wash lemons thoroughly. Thinly slice them (with peel), removing seeds.

   • Optional: Soak slices in water overnight to reduce bitterness (recommended).

2. Cook the lemons:

   • Drain lemons and place in a large pot with 2 ½ cups water.

   • Simmer for 30–40 minutes, or until lemon peel is tender.

3. Add sugar:

   • Add sugar to the lemon mixture. Stir until dissolved.

   • Bring to a boil, then reduce heat and simmer for 30–40 minutes, stirring often.

4. Check consistency:

   • Place a spoonful of jam on a chilled plate. If it wrinkles when pushed, it’s ready.

   • If too runny, continue cooking and test again.

5. Jar the jam:

   • Pour hot jam into sterilized jars, leaving ¼-inch headspace.

   • Seal and invert jars for 5 minutes, then set upright to cool.

   • Store in a cool, dark place.

🧂 Notes:

• Use organic lemons to avoid wax and pesticide residues.

• Lemon pith can be bitter; overnight soaking helps.

• You can adjust sugar to taste but don’t reduce too much—sugar preserves the jam.

💡 Tips:

• Add a sprig of rosemary or thyme for a herbal note.

• For a smoother jam, pulse briefly with an immersion blender before jarring.

• If you don’t have pectin, no worries—the lemon peel contains natural pectin!

🍽️ Servings:

Makes approximately 3 to 4 half-pint (250ml) jars.

🧪 Nutritional Info (Per Tablespoon):

• Calories: 45

• Carbohydrates: 12g

• Sugars: 11g

• Fat: 0g

• Fiber: 0.3g

• Protein: 0g

💚 Health Benefits:

• Rich in Vitamin C – strengthens immunity

• Natural antioxidants – supports skin and cellular health

• No preservatives or artificial additives

• Lemons may aid digestion and detox

❓Q&A:

Q: Can I use bottled lemon juice?
A: No. Fresh whole lemons (with peel) are essential for authentic flavor and texture.

Q: How long does lemon jam last?
A: Properly sealed, up to 12 months in a cool, dark pantry. Once opened, refrigerate and consume within 4 weeks.

Q: Can I make it sugar-free?
A: You can use a sugar substitute like erythritol, but the consistency and shelf-life will differ.

Q: What do I serve lemon jam with?
A: Toast, muffins, pancakes, yogurt, cheese platters, or as a glaze for poultry and cakes.

Q: Why does my jam taste bitter?
A: It’s likely due to the lemon pith. Try soaking lemon slices overnight before cooking.