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Easy Homemade Italian Lemon Jam

There's something so delightful about the first bite of homemade lemon jam. It takes me back to sunny mornings spent in my grandmother's kitchen, where the air was filled with the bright scent of citrus. This Easy Homemade Italian Lemon Jam is not only a breeze to make, but it also captures the essence of sunshine in every jar. Perfect for spreading on toast or giving as a heartfelt gift, this recipe is sure to become a cherished favorite in your home.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course: Dessert, Spread
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Jam
  • 4 large lemons sliced thinly, seeds removed
  • 2 cups granulated sugar
  • 1 cup water
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract optional

Equipment

  • Saucepan
  • Large Bowl
  • Sterilized Jars

Method
 

  1. Step 1: Start by washing the lemons thoroughly. Slice them thinly and remove any seeds you might find.
  2. Step 2: In a large bowl, combine the sliced lemons and sugar. Stir it well and let it sit for about an hour. This allows the lemons to release their juices and mix with the sugar.
  3. Step 3: Transfer the lemon mixture into a saucepan. Add the water and lemon juice, and bring it to a boil over medium heat.
  4. Step 4: Once boiling, reduce the heat and let it simmer for 30-40 minutes, stirring occasionally until the mixture thickens to your desired consistency.
  5. Step 5: If using vanilla extract, stir it in during the last few minutes of cooking to infuse the flavor.
  6. Step 6: Once it has thickened, remove it from the heat and let it cool slightly.
  7. Step 7: Pour the jam into sterilized jars, seal them tightly, and let them cool completely at room temperature.
  8. Step 8: Store your lemon jam in the refrigerator for up to 3 weeks, or process it in a water bath for long-term storage.

Notes

Make sure your jars are properly sterilized to prolong the shelf life of your jam. Keep an eye on the cooking time; if you want a thicker jam, let it simmer a bit longer.