Lemon can only be one of nature's wonders! We have already shared many tips here on the blog on how to use and how to preserve lemon. Today we will share our recipe for homemade jam with this beloved fruit. Delicious, simple and quick to make!
When harvest time comes and there is a lot of lemon to use, you have to use your creativity too! Dissatisfied with the results of other recipes we found on the internet, we got to work and created our own recipe. The result was just the way we wanted it: a smooth, creamy and balanced-tasting jam. Neither too sweet nor too sour. This recipe is the delicious result after much trial and error, so we hope you enjoy it!
At the end of the post, also watch our educational video with step-by-step instructions for this recipe.
Everything can be done with lemon! Besides being one of the anti-inflammatory foods, it is also widely used in confectionery. We've already shared our lemon ice cream recipe and today it's jam day! Besides its versatility, lemon cultivation is also within everyone's reach. Did you know that even if you live in an apartment you can grow it? Learn more in our book "The 5 C's of Aromatic and Medicinal Plants | Cultivate, Care, Collect, Conserve and Consume | 30 Plants and Their Properties".
Now, let's jump into the recipe:
Ingredients
- Brown sugar: 500g (17.63 oz)
- Lemon juice and pulp: 200g (7.05 oz) (the amount of lemons to make 200g of juice varies, depending on the size of the fruit)
- Eggs: 2 (yolk and white)
- Cow's milk: as needed (variable amount according to the lemon acidity)
- Lemon zest: to taste (we used the zest of 1 lemon, but you can add more, less, or none at all depending on your personal taste)
Kitchen Tools
- 1 Kitchen scale
- 1 Cutting board
- 1 Knife
- 1 Fruit peeler
- 1 Citrus juicer
- 1 Pan
- 1 Wooden spoon
- 3 Bowls
- 1 Hand mixer
- Previously sterilized jars
Method
Part 1 - Prep All The Ingredients
- With a fruit peeler, remove the peel from 1 lemon (just the yellow part).
- Put the peel in a food processor and grind.
- Weigh 500g (17.63 oz) of brown sugar.
- Mix the zest with the sugar and set aside.
- Squeeze the lemons. Do not throw away the mesocarp (white part). Read our post 11 Tips To Preserve Lemon to learn how to preserve all parts of this fruit.
- Remove any remaining seeds and weigh the juice with the pulp.
- Add cow's milk to the juice, mix well and set aside. Cow's milk helps to reduce the acidity of the lemon. Our special tip: add 1 TBSP of milk at a time and taste a little of the juice. If it is still too acidic, add a little more milk. For us 3 TBSP of milk was enough. If the juice is too acidic, more milk will be needed.
- Beat 2 eggs (yolk + white) by hand and set aside. The egg gives the jam a creamy consistency.
Part 2 - Gather All The Ingredients
- In a deep pan, add all the ingredients: the lemon juice already mixed with the milk + the sugar already mixed with the zest + the eggs already beaten.
- Mix everything very well.
- Turn on the stove and cook over low heat, stirring occasionally.
- When it boils, wait 20 minutes, stirring constantly. Another special tip: if it boils less time the jam will be too liquid. If it boils longer it will be too thick and may even become as thick as caramel.
- Transfer the jam immediately into pre-sterilized jars and let it cool completely before eating. One more tip: If you make large quantities, you can close the jars tightly while still hot and keep them upside down until they are vacuum sealed. This way you can store the jam for several years.
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