Lemon Jam

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 139kcal

Author Jill Nystul

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 and discard the water.
Add the lemons and zest back to the pot and cover with another cup of water. Simmer for 10 minutes and strain again, discarding the water once more. These first two simmers are for removing bitterness.
Put the lemons and zest back into the pot. Add the sugar, lemon juice, and the remaining 2 cups of water. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the mixture has reduced by about half (you should have roughly 2 cups total of lemon + water left) and begins to thicken. This can take 30–60 minutes depending on your pot size, stove, and how vigorously it simmers.
It will continue to thicken considerably as it cools. To test the set, spoon a small amount onto a cold plate and chill it for 1–2 minutes in the freezer. It should wrinkle when you nudge it and hold its shape rather than run freely.
Once it passes the plate test, remove from heat, pour into a clean jar, and refrigerate.

If you prefer your jam a bit less sweet, you can reduce the sugar to a cup and a half, but be aware it may take a bit longer to thicken.