ITALIAN LEMON JAM

🍋 Italian Lemon Jam (Marmellata di Limoni)
Bright, silky, and perfectly bittersweet 🇮🇹

📝 Ingredients

• 1 kg organic lemons (preferably Italian / thin-skinned)

• 800 g granulated sugar

• 1 liter water

• Optional: 1 vanilla bean or small piece of ginger (traditional twist)

👩‍🍳 Instructions

1. Prep the lemons
   Wash well. Peel lemons thinly (avoid too much white pith). Slice peels into fine julienne.
   Peel off remaining white pith from lemons, then slice flesh thinly and remove seeds.

2. Blanch for balance
   Boil lemon peels in water for 5 minutes, drain. Repeat 2 times to reduce bitterness.

3. Cook the jam
   In a large pot, add lemon flesh, blanched peels, sugar, and water.
   Cook on medium heat, stirring, until sugar dissolves.

4. Simmer to set
   Lower heat and simmer 45–60 minutes, stirring often, until thick and glossy.

5. Test consistency
   Place a drop on a cold plate—if it wrinkles when pushed, it’s ready.

6. Jar it
   Pour hot jam into sterilized jars, seal, and cool.

🌟 Serving Ideas

• On warm toast or croissants

• Swirled into yogurt or ricotta

• With cheese boards (amazing with brie!)

• As a cake or tart filling

❓ Q & A

Q: Can I make it less bitter?
A: Yes—blanch peels an extra time or reduce peel quantity.

Q: Do I need pectin?
A: No. Lemons are naturally high in pectin.

Q: How long does it last?
A: Sealed jars: up to 1 year. Opened jar: 3–4 weeks refrigerated.

Q: Can I reduce sugar?
A: You can, but texture and shelf life will reduce. Minimum safe ratio is about 600 g sugar per 1 kg lemons.

Q: Why is my jam runny?
A: It needs more simmering time. Reboil gently until it passes the plate test.