Italian Lemon Jam (Marmellata di Limoni)

A sweet, tangy, and sunny spread that captures the bright flavor of fresh lemons. Perfect for toast, pastries, tarts, or as a glaze for cakes.

Ingredients (Makes about 2 medium jars)

• 1 kg fresh lemons (about 6–8 medium, preferably organic and unwaxed)

• 1 liter water (plus more for soaking)

• 800 g granulated sugar (about 4 cups)

• Optional: 1 tsp vanilla extract or a sprig of rosemary for infusion

Instructions

Step 1 – Prepare the Lemons

1. Wash thoroughly — scrub the lemons under warm running water to remove any wax or dirt.

2. Slice thinly — cut each lemon into thin rounds, removing seeds as you go. Keep the peel on — that’s where the flavor and pectin live.

3. Soak overnight — place the slices in a large bowl, cover with cold water, and leave overnight. This removes excess bitterness.

Step 2 – Boil the Lemons

4. Drain and rinse the soaked lemon slices.

5. Place them in a large pot with 1 liter of fresh water.

6. Bring to a boil over medium heat, then simmer for 30 minutes until the peel is tender.

Step 3 – Add the Sugar

7. After boiling, measure the mixture — for every liter of cooked lemon + liquid, add 800 g sugar.

8. Stir in the sugar until fully dissolved.

9. If using vanilla or rosemary, add it now.

Step 4 – Cook the Jam

10. Simmer gently, stirring often, until the mixture thickens — about 30–40 minutes.

    • Tip: Test by placing a drop on a cold plate — if it wrinkles when pushed, it’s ready.

11. Remove any foam from the surface for a clearer jam.

Step 5 – Jar and Store

12. While still hot, pour the jam into sterilized jars.

13. Seal tightly and invert for 5 minutes to create a vacuum seal.

14. Store in a cool, dark place — once opened, keep in the fridge.

Serving Ideas

• Spread on warm toast or croissants.

• Spoon over cheesecake or ice cream.

• Use as a cake glaze by warming slightly and brushing on top.