ITALIAN LEMON JAM

Servings: 4-6 jars (8 oz each)

Preparation Time: 20 minutes Cooking Time: 40-50 minutes Total Time: 1 hour

Description:

Italian Lemon Jam, or Marmellata di Limone, is a classic Italian preserve made with fresh lemons, sugar, and water. This tangy and sweet jam is perfect for topping toast, yogurt, or using as a filling for cakes and pastries.

Ingredients:

4-5 large lemons (about 1 1/2 pounds), washed and sliced thin
4 cups granulated sugar
1 cup water
1 tablespoon grated lemon zest (optional, but recommended for added flavor)

Equipment:

Large pot (at least 4-quart capacity)
Immersion blender or regular blender
Lemon squeezer or juicer
Fine-mesh strainer
Glass jars with lids and bands for storing the jam

Instructions:

1. Prepare the Lemons: Slice the lemons thinly, removing any seeds or excess pulp. You can use a mandoline or sharp knife to get even, thin slices. 2. Extract the Juice: Use a lemon squeezer or juicer to extract the juice from the sliced lemons. You should get about 1 cup of juice. Set the juice aside. 3. Make the Lemon Syrup: In a large pot, combine the sliced lemons, sugar, water, and grated lemon zest (if using). Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved. 4. Bring to a Boil: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 20-25 minutes, or until the lemons are tender and the syrup has thickened slightly. 5. Blend the Mixture: Use an immersion blender or regular blender to puree the lemon mixture until smooth. 6. Add the Lemon Juice: Stir in the reserved lemon juice and continue to simmer the mixture over medium heat. 7. Monitor the Jam: Continue to cook the jam, stirring frequently, until it reaches the desired consistency. You can test the jam by placing a small amount on a chilled plate. Let it cool to room temperature, then gently push the jam with your finger. If the jam wrinkles, it’s ready. If not, continue cooking and testing until you reach the desired consistency. 8. Remove from Heat: Once the jam has reached the desired consistency, remove the pot from the heat. Let the jam cool slightly before transferring it to glass jars. 9. Sterilize the Jars: Before filling the jars, sterilize them in boiling water for 10-15 minutes. Remove the jars from the water with a clean towel or jar lifter. 10. Fill and Seal the Jars: Fill the hot, sterilized jars with the lemon jam, leaving about 1/4 inch of headspace. Remove any air bubbles by running a clean utensil around the inside of the jar. Wipe the rims with a clean, damp cloth and apply the lids and bands. Process the jars in a boiling water bath for 10-15 minutes to ensure the jam is properly sterilized and sealed. 11. Store the Jam: Let the jars cool to room temperature before storing them in a cool, dark place. The jam will keep for up to 6 months. Nutrition Information (per serving): Serving size: 2 tablespoons (30g)

Calories: 120
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 5mg
Total Carbohydrates: 30g
Dietary Fiber: 0g
Sugars: 25g
Protein: 0g

Vitamins and Minerals:

Vitamin C: 20% of the Daily Value (DV)
Potassium: 5% of the DV
Manganese: 5% of the DV

Tips and Variations:

Use organic lemons for the best flavor and texture.
Adjust the amount of sugar to your taste. Some people prefer a more tart jam, while others like it sweeter.
Add a few sprigs of fresh rosemary or mint to the jam for a unique flavor twist.
Use this jam as a topping for yogurt, ice cream, or pancakes.
Give jars of this jam as gifts during the holiday season.