Ingredients
Ingredients
- 4 large lemons
- 2 cups granulated sugar
- 1 cup water
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Prepare lemons: Wash and dry the lemons thoroughly. Zest the lemons carefully to avoid the white pith, then juice them, making sure to remove and discard all seeds to prevent bitterness.
- Combine ingredients: In a medium pot, combine the fresh lemon juice, lemon zest, granulated sugar, and water. Stir gently until the sugar is fully dissolved into the liquid.
- Cook mixture: Place the pot over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer, stirring occasionally, for 30 to 40 minutes until the mixture thickens and reduces.
- Check jam consistency: To test if the jam is ready, place a small spoonful on a cold plate and let it sit for a minute. If the jam gels and wrinkles when pushed, it is done. If not, continue simmering and check again after a few minutes.
- Cool and store: Remove the pot from heat and allow the jam to cool slightly. Pour into sterilized glass jars, add the optional vanilla extract if using, seal tightly, and let cool completely at room temperature before refrigeration or storage.
Notes
- Using ripe, unwaxed lemons will give the best flavor and zest quality.
- Sterilizing jars before filling helps preserve the jam longer.
- The optional vanilla extract adds a subtle warmth and aroma balancing the tartness.
- If the jam becomes too thick after cooling, let jars sit at room temperature or gently warm to soften before serving.
- Store the jam in the refrigerator once opened and consume within a few weeks.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Italian
