Make Your Own Simple Lemon Jam

Lemon Jam 1

If you follow me on Pinterest (and I hope you do!) you are well-acquainted with my love (bordering on obsession) of all things LEMON! I. Love. Lemon. I even have an entire board devoted to it called “Lemon Joy” that has over 500 pins on it! So it shouldn’t surprise you that when I saw a recipe for LEMON JAM I about flipped! I thought I’d tried (or at least heard of) every delicious way to enjoy lemon in a recipe…but this was new to me. I asked (OK, begged!) Kaitlyn to make some for us and boy oh boy what a TREAT! If you love lemon like *I* love lemon this is a must try! Plus, it looks as good as it tastes, making it a wonderful homemade gift!

Kaitlyn writes……..   I’ve never actually made jam before, so when Jillee suggested I do this post on lemon jam I was a little intimidated! For some reason jam making seems like one of those things that only cute grandmas with years of kitchen experience can pull off ;-)  So I was relieved when I saw just how easy this recipe was. It’s basically fool proof and completely delicious! This jam isn’t too sweet and has the perfect amount of tart lemony flavor.

Lemon Jam

Adapted from Give Recipe

Lemon Jam

Ingredients

  • 4 lemons
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 4 cups water

Directions

Lemon Jam

Grate the zest of three of the lemons into a small pot. Slice the fourth lemon into thin rings and add them to the pot. Make sure to remove any seeds before you add the rings to the pot.

Lemon Jam

Add 1 cup of water to the pot and bring to a boil. Turn down the heat and simmer for 10 minutes. Strain the water off the lemons and zest. Add the lemons and zest back to the pot and cover with another cup of water. Simmer for 10 minutes and strain again.

Lemon Jam

Put the lemons and zest back into the pot once again. Add sugar, lemon juice, and 2 cups of water. Bring to a boil then turn down the heat to medium/low. Simmer until the mixture starts to thicken, about 30-45 minutes. Pour the jam into a jar and put it in the fridge to cool. The jam will thicken quite a bit once it cools so it shouldn’t feel exactly like jam while still on the stove.

Lemon Jam

If you need a little inspiration for how to use this delicious jam, give this recipe a try!

Lemon Jam

Crepes with Ricotta and Lemon Jam

Ingredients

Crepes

  • 1 1/2 cups flour – you can substitute rice flour for a gluten free crepes
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 eggs
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla

Ricotta Filling

  • 1 1/2 cup ricotta cheese
  • 2 oz cream cheese
  • 3 tablespoons sugar

Blueberries (optional)

Directions

For the crepes, add all ingredients to a medium sized bowl and mix well. I like to mix mine in the blender to get all the lumps out but that’s not completely necessary. Heat a pat of butter in a sauté pan over medium heat. Pour a little less than 1/2 a cup of batter into the pan. Swirl the batter until it fills the pan. Cook for about one minute on each side.

For the ricotta filling, add all ingredients to a small bowl. Mix until well combined.

Put about 1/4 cup of the ricotta filling onto a crepe. Add a bit of lemon jam then roll the crepe. Top with fresh blueberries.

Lemon Jam

I loved the combination of the savory ricotta, tart jam and sweet blueberries! Delish!

What is your favorite  jam recipe?

A homemade jar of lemon jam on a rustic wooden table.

Lemon Jam

Jill Nystul
This jam isn’t too sweet and has the perfect amount of tart lemony flavor. Even better, it’s basically fool proof and completely delicious! 
3.80 from 165 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 79 kcal

Ingredients
  

  • 4 lemons
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 4 cups water

Instructions
 

  • Grate the zest of three of the lemons into a small pot. Slice the fourth lemon into thin rings and add them to the pot.
  • Add 1 cup of water to the pot and bring to a boil. Turn down the heat and simmer for 10 minutes. Strain the water off the lemons and zest. Add the lemons and zest back to the pot and cover with another cup of water. Simmer for 10 minutes and strain again.
  • Put the lemons and zest back into the pot once again. Add sugar, lemon juice, and 2 cups of water. Bring to a boil then turn down the heat to medium/low. Simmer until the mixture starts to thicken, about 30-45 minutes. Pour the jam into a jar and put it in the fridge to cool.

Nutrition

Calories: 79kcalCarbohydrates: 20gSodium: 287mgPotassium: 112mgFiber: 1gSugar: 17gVitamin A: 10IUVitamin C: 25.5mgCalcium: 14mgIron: 0.4mg

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Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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3.80 from 165 votes (163 ratings without comment)

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36 Comments

  1. I made this exactly and it never set up. Very thin. Not sure why?.. Flavor was great though. I poured it over homemade yogurt and it was spectacular!

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  2. I had the same issue – so runny! I let mine simmer, then when it wasn’t thickening after 45 minutes I let it simmer a bit more… then I figured maybe it would thicken as it cooled. Let it sit in the fridge in its jars overnight, but no such luck! I’m thinking of boiling it with a little gelatine to thicken it up, will that work?

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  3. Do you keep in fridge? How long will it keep?
    Thanks

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    • Definitely keep it in the fridge, for no more than a month. You could freeze it for around six months. :-)

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  4. How many crepes does the recipe make? The jam sounds luscious! Can’t wait to try it!

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  5. This sounds so yummy. I love dessert crepes. My favorite homemade jam is raspberry. Unfortunately they don’t grow where I live. It’s always a treat when we go to the Utah area and my aunt sends us home with a jar. She also brings us a jar when they come to see us. The thing that really gets me is you have to buy the import brands to get that homemade taste. I don’t know why they can’t seem to get that taste with our American brands.

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  6. I just tried this <3 ;-)

    I have a lemon tree in the back yard so I thought I would try it while I had it on my mind.

    First off… does it get any easier than this??? :-)

    I followed the recipe exactly and it is good… very much like marmalade. I have had it in the fridge for an hour now and it has not really set up like marmalade… it has thickened, but I would like it to be just a little more jam/jelly like.

    I like to give my neighbors/friends/family a Christmas gift of something I make. I will try it again before I give it as a gift.

    If you do try it, please post your successes.
    thanks, Ginnie

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  7. Hi, does this only make one jar of jam? and how small a jar? Can it be doubled or tripled? Sounds like a perfect gift for me to make for my lemon loving son-in-law!! Thanks!

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  8. Thank you Jill for linking back to my recipe for lemon jam. Yours looks so divine! And it’s great that you put step by step photos here, which makes everything even more clear.
    For those who wonder why we drain it twice: We slice one lemon into rings with the peel including the white parts. So the zest is combined with this sliced lemon. We boil them and throw the boiling water to remove the bitterness. Otherwise, your jam will taste bitter. It tastes wonderfully zesty and lemony this way. No bitterness at all.

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  9. Oh! And it’s a great idea to use this jam in crepes. Will definitely try it!

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  10. I must try this. I’ll be making Lemon Curd as well.

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  11. Could you do this with grapefruit too? I don’t get the throwing away of the water either.

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  12. What do you w the other 3 lemons? That part sounds wasteful.

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    • I would juice the other three lemons that had been zested and freeze the juice in icecube trays for future recipes.

      This sounds amazing! My sister in San Diego County has a Meyer lemon tree that produces almost year round. I am sending her this post!

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      • Great idea!

  13. The crepes sound divine.
    Also, that discarded lemon water can be put to work by making a paste with baking soda for the sink or stove or tub–add a little elbow grease & shine! For me, I would save the juice (clearly marked) in the refrigerator/freezer until I needed it.
    Nice post.

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    • That’s a perfect use for the discarded lemon water! I wouldn’t use it in a recipe because it’s so bitter :-)

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  14. Ok, THIS looks yummy! But my little heart just cringes at throwing out all that lemony, juicy water – Come on Jillee – give us a recipe or use for all that lemony goodness instead of just dumping it down the sink!

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  15. Is this marmalade? If not, how is marmalade different?
    Thanks

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    • You could call it marmalade, if you like :-) Jams usually add pectin, so they’re a little more goopy/jelly (like jelly, which is just the jelly part without fruit bits). Marmalade utilizes natural pectin (from things like lemons).

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      • I made this jam yesterday, but it hasn’t thickened up yet. Is there something I can do to it to help it along?

  16. Can I use Truvia instead of sugar in this recipe?

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  17. I’d also like to know why you drain the water off 2x.

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  18. HURRY UP MORNING! I can’t wait to go buy a few lemons to try this! Can you imagine it on an Everything Bagel with cream cheese? Or a slice of pumpkin bread….or raisin toast…..or a hot, buttery biscuit……or a tiny slather on a bite of baked chicken…or turkey….or ham! Um, excuse me while I go wipe my chin.

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    • Every. Thing. Bagel. Yum! Some people may think that is crazy–but, if you have ever had a fresh NY style Everything Bagel you would be salivating just like I am right now.
      I think I just found today’s Quest.

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  19. Why do you keep throwing out the water, isn’t that where the juice of the lemons is released? I’m confused.

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    • I’m not THE Jill, just another fan. I was wondering the same thing, but thought perhaps it would make the jam way too tart. I think when I try making this I’ll use part of the drained water in the final two cups of water. And the rest should make a great drink of some sort…..HA!

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    • I believe that Jill drains it twice to remove the bitterness of the lemon peel. Lemon peel contains the white stuff that becomes even more bitter when cooked.
      That process makes the lemon jam delicate and fine.

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      • I think you’re probably right about the bitterness in the lemon , but its just the peel isn’t it? Not the white stuff under the peel that is being used… omgoodness, now I’m really confused! The marmalade thing… wondering about it too, what makes it different from this? I want to try this so bad, just don’t want to mess it up– cause I don’t do much in the kitchen anymore, so need to ensure I do this perfect! lol

      • Since the lemon slices are added, some of the white under-peel is in there, and all you get is bitter flavor if you leave it! You could probably save it for cleaning products, but it really doesn’t maintain any of the bright, delicious flavor!

      • I’ve made jam for years and this absolutely didn’t work for me. I admit two grandchildren were “helping” me and I may have been distracted, but I don’t know that this recipe would work for anyone.

      • I Tried this too didn’t work for me

3.80 from 165 votes (163 ratings without comment)

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