Homemade Lemon Jam: Quick and Easy Recipe – Page 2

Wash the lemons thoroughly under cold water to remove any dirt or wax on the skin.
Cut each lemon into thin slices, removing any seeds you find as you slice them. The seeds can make the jam bitter, so be thorough.
Once sliced, place the lemons into a large saucepan.

Pour 1 liter of water over the lemon slices in the saucepan. Make sure all the slices are submerged.
Place the saucepan on medium-high heat and bring it to a boil. Once it starts boiling, lower the heat to simmer gently for 10 minutes. This helps soften the lemon peel and flesh, making them easier to blend later.

While the lemons are boiling, you can sterilize your jars. Place the jars and their lids in a large pot filled with water. Ensure the jars are fully submerged in the water.
Bring the water to a boil and let the jars sterilize for 30 minutes. This step is important to prevent bacteria from spoiling the jam later on.
Once done, carefully remove the jars from the water with tongs and place them on a clean kitchen towel or rack to dry.

After the lemons have softened from boiling, remove them from the heat.
Using a slotted spoon, transfer the lemon slices into a blender or food processor (you can also use an immersion blender if you prefer).
Blend the lemons into a smooth or slightly chunky consistency, depending on your preference for texture.

Pour the blended lemons back into the saucepan.
Gradually add 300g of the sugar (half of the total amount) into the mixture while stirring. Once it’s dissolved, add the remaining 300g of sugar.
Stir in the vanilla extract (optional) to add a sweet, fragrant flavor to the jam.
Set the heat to low and simmer the mixture for about 30 minutes, stirring occasionally to prevent it from sticking or burning. The mixture will thicken as it cooks and the sugar dissolves completely.

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