Ingredients:
1 kg (about 2.2 lbs) organic lemons, unwaxed
800 g (4 cups) granulated sugar
1 liter (4 cups) water
Instructions:
Step 1: Prepare the lemons
1. Wash the lemons thoroughly. Since you’re using the peel, use organic, unwaxed lemons if possible.
2. Cut the lemons into thin slices (removing any seeds), then chop into small pieces (or keep as slices for a more rustic jam).
3. Optional (for less bitterness): Soak the lemon pieces in water for 12–24 hours, changing the water a couple of times. This helps mellow out the bitterness of the rind.
Step 2: Cook the lemons
4. Drain the soaked lemons (if you soaked them), then place them in a large, heavy-bottomed pot with 1 liter of fresh water.
5. Bring to a boil, then reduce to a simmer and cook for about 30–40 minutes, until the peels are very soft.
Step 3: Add sugar and finish cooking
6. Add the sugar to the pot. Stir to dissolve.
7. Bring back to a boil, then simmer for another 30–50 minutes, stirring occasionally, until the jam thickens. Test consistency by placing a spoonful on a cold plate — it should gel after cooling for a few seconds.
> ⚠️ Jam thickens more as it cools, so don’t overcook.
Step 4: Jar and store
8. Pour the hot jam into sterilized jars. Seal tightly.
9. Flip jars upside down for 5 minutes to vacuum-seal (or use a water bath for longer storage).
10. Let cool and store in a cool, dark place. Refrigerate after opening.
Serving Ideas:
Spread on warm toast or croissants
Swirl into yogurt or ricotta
Pair with cheeses (like pecorino or goat cheese)
Use as a glaze on cakes or tarts
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