Lemon jam is a delightful and zesty spread that adds a burst of sunshine to your breakfast table or can be used as a flavorful filling in desserts.

Making lemon jam at home is both rewarding and straightforward, requiring just a few ingredients and steps. Here’s how to create your own lemon jam from scratch.

Ingredients

• 4 large lemons

• 3 cups granulated sugar

• 1 cup water

• 1/4 cup lemon juice (freshly squeezed)

• 1/4 teaspoon salt

• 1/4 teaspoon ground turmeric (optional, for color)

How To Make Lemon Jam || Home Made Lemon Jam || Lemon Jam Recipe || Lemon Marmalade

Video by SARIN RECIPE

Steps to Make Lemon Jam

1.Prepare the Lemons:

Wash the lemons thoroughly to remove any wax or pesticides.

Using a vegetable peeler or zester, peel the lemons, making sure to avoid the bitter white pith.

Slice the lemons in half and juice them. Remove any seeds from the juice.

2.Chop the Peels:

Finely chop the lemon peels into small pieces. You can adjust the size based on your preference for texture in the jam.

3.Cook the Mixture :

In a medium-sized saucepan, combine the chopped lemon peels, lemon juice, water, and salt.

Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10 minutes until the peels soften.

4.Add Sugar:

Gradually add the granulated sugar to the lemon mixture, stirring continuously until it dissolves completely.

If you’re using turmeric for color, add it at this stage.

5.Simmer Until Thickened:

Continue to simmer the mixture for about 20-30 minutes, stirring occasionally. The jam will thicken as it cooks. You can check the consistency by placing a spoonful on a plate and letting it cool; if it holds its shape, it's ready.

6.Jar the Jam:

Sterilize your jars by boiling them in water for 10 minutes.

Once the jam is ready, carefully pour it into the sterilized jars while it's still hot, leaving about 1/4 inch of space at the top. Seal the jars tightly.

How to Store Lemon Jam

Once your lemon jam is jarred, let it cool to room temperature. Store the sealed jars in a cool, dark place, such as a pantry. Properly sealed, the jam can last for up to a year. Once opened, store the jar in the refrigerator, where it will keep for about 3 weeks.

Lykkers, lemon jam is incredibly versatile. Spread it on toast, mix it into yogurt, or use it as a filling for pastries. Its vibrant flavor can elevate both sweet and savory dishes, making it a wonderful addition to your culinary repertoire. Enjoy the fresh, bright taste of homemade lemon jam all year round!