Homemade Lemon Jam: Quick and Easy Recipe

Step 6: Canning the Jam

• Once the lemon jam has thickened and reaches your desired consistency, remove the saucepan from the heat.
•  Immediately pour the hot jam into your sterilized jars, filling them up to just below the rim.
•  Secure the lids tightly, then turn the jars upside down. This creates a vacuum seal as the jam cools, which helps preserve it for a longer time.

Step 7: Cooling and Storing

• Leave the jars upside down for about 10-15 minutes, then turn them upright again.
• Allow the jars to cool completely at room temperature. Once cooled, the jam is ready to be stored or enjoyed!

Storage Tips:

•  Store the unopened jars in a cool, dark place (such as a pantry) for up to a year.
•  Once opened, keep the jam in the refrigerator and consume it within 1-2 months.

Serving Suggestions:

•  Spread the lemon jam on toast, croissants, or scones for a delightful breakfast.
•  Use it as a filling for cakes, tarts, or cookies.
•  Mix it into yogurt, oatmeal, or even as a topping for ice cream for a sweet and tangy twist!

Enjoy your homemade lemon jam!