🍋 Italian Lemon Jam (Mediterranean Style)
✨ Description
Italian lemon jam is fresh, vibrant, and perfectly balanced between sweet and tangy. Made with whole lemons, it captures the natural citrus aroma without bitterness when prepared correctly. This jam is silky, golden, and incredibly versatile—perfect for breakfast, desserts, or even savory pairings in Mediterranean cuisine.
🧺 Ingredients (Makes about 2 jars)
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6 organic lemons (unwaxed is essential)
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2½ cups (500 g) sugar
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1½ cups (360 ml) water
👉 Only three ingredients—the Italian way.
🔥 Instructions
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Prepare the lemons
Wash lemons thoroughly. Peel the zest thinly (avoid white pith).
Chop the peeled lemons, remove seeds, and finely dice the flesh. -
Blanch the zest (important step)
Place lemon zest in boiling water for 5 minutes.
Drain and repeat once more to remove bitterness. Set aside. -
Cook the jam
In a saucepan, combine chopped lemon flesh, blanched zest, water, and sugar. -
Simmer gently
Bring to a gentle boil, then lower heat and simmer uncovered for 40–45 minutes, stirring occasionally, until thick and glossy. -
Test for doneness
Place a small spoonful on a cold plate. If it wrinkles when pushed, it’s ready. -
Jar the jam
Pour hot jam into sterilized jars, seal, and let cool completely.
🌿 Mediterranean Serving Ideas
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Spread on toast, croissants, or yogurt
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Swirl into Greek yogurt or ricotta
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Use as filling for cookies, cakes, or thumbprint biscuits
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Pair with cheese boards (especially goat or ricotta)
❓ Q & A
Q: Why must the lemons be organic?
A: The peel is used, and non-organic lemons may contain wax or chemicals.
Q: Will this jam be bitter?
A: No—blanching the zest removes bitterness while keeping flavor.
Q: Can I reduce the sugar?
A: Slightly, yes—but sugar helps preserve texture and shelf life.
Q: How long does it last?
A: Up to 6 months sealed. Once opened, refrigerate and use within 3 weeks.
Q: Can I make it smoother?
A: Yes—blend lightly before jarring for a silky texture.
