Who doesn't like jam? The intense fruit flavor combines wonderfully with toast and makes every breakfast a real pleasure. To themost delicious jamsundoubtedly include those made from citrus fruits. Here we will show you how to make lemon jam yourself and which lemons are best for it.
A jam made from lemons sounds like something sour and, in the case of using zest, even bitter. But that's exactly where the secret of the best lemon jam lies - it is the perfect combination of bitter, sour and of course - sweet.
You can make jam from any type of lemon. However, some varieties are better suited than others. Meyer lemons, for example, a cross between traditional lemons and tangerines or oranges, have a sweeter taste that makes them perfect for making jam. The Meyer lemon has a milder acidity compared to other varieties and tastes so delicious - and smells of honey and thyme. It is just ready to harvest in winter and you can find it mainly in organic shops. In contrast to the usual lemon, whose peel is light and firm, the Meyer lemon is characterized by a dark yellow and softer peel. The peel of this type of lemon does not taste so bitter and is eaten by many people.
But don't worry if you can't find any Meyer lemons. Other varieties that are considered a cross between lemons and oranges also work well in this recipe.
Do you make lemon jam with preserving sugar?
No, for the preparation ofCitrus fruit jamNo gelling sugar is necessary at all. The pectin naturally contained in the fruits makes the use of any gelling agents unnecessary. All you need is conventional granulated sugar. Although the amount of sugar in the recipe is high, please do not try to reduce it. The right sugar concentration is the prerequisite for the pectin to be activated and the jam to have the right consistency.
Make your own jam from whole lemons: Classic recipe with 3 ingredients
Have you just found suitable lemons and would you like to try making delicious lemon jam? This detailed recipe is also suitable if you are making jam yourself for the first time. The most difficult and perhaps most time-consuming part is preparing the fruit. The jam is made from the following 3 ingredients:
- 600-700 g (approx. 8 medium-sized) Meyer lemons
- 700 ml filtered water
- 700 g granulated sugar
You will also need cheesecloth and possibly an automatic canner.
Preparation: 1. Prepare fruits
First, wash and scrub the lemons under hot water to remove any waxy layers (if you can find organic, untreated lemons, they make the best jam). Then blanch the lemons in boiling water for 30 seconds (this will soften the peel and allow the juice to come out more easily).
Then line a small bowl with cheesecloth and place another medium bowl on the counter.
Cut off the ends of the lemons. Stand a lemon vertically and cut it into quarters vertically. Cut off the large middle pieces of white threads andremove the seeds. When your citrus is ripe, you can sometimes almost peel the white membrane away from the flesh. You don't have to worry about getting it all out, but less of the white skin will result in a less bitter jam.
Add the ends, seeds, and white parts to the bowl with the cheesecloth (these are valuable sources of pectin that you don't want to waste!)
Cut the lemon wedges with the peel into slices as thin as possible. Place the slices in a measuring cup along with the juice from your cutting board.
Repeat the process with the remaining lemons, reserving any seeds and membrane pieces in the bowl with the cheesecloth.
When finished, you should have about 3 cups chopped fruit and juice; if you have more or less, you will need to adjust the amount of water and sugar accordingly.
2. Boil lemons with peel and core
Tie the cheesecloth around the seeds and remaining lemon pieces into a tight bundle. Place the bundle in the bottom of a bowl, then add the chopped peel over it. Cover everything with the filtered water, making sure the cloth is completely submerged. Cover the bowl tightly and place in the refrigerator overnight. (If you skip this step, you will simply have to cook the lemon peel longer to soften it and get the pectin out).
The next day, prepare the canner (or a large cooking pot) and wash and sterilize the jam jars. Keep jars in hot water until ready to use. Warm the lids in hot (not boiling) water to sterilize them and soften the seal.
Place two small plates in the freezer before you begin.
Place the soaked fruit, all of the liquid, and the cheesecloth bundle in a large saucepan. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the shell is sufficiently softened (it should be able to be pressed against the side of the pot with a rubber spatula without much resistance).
Because Meyer lemons are relatively soft, they only need about 15 minutes, but if your citrus is firmer, it could take up to 45 minutes. The peel won't soften once you add the sugar, so make sure you cook it enough beforehand.
As soon as the peel is soft enough, remove the pot from the heat. Remove the bundle with tongs and place in a bowl to cool. Once the bundle has cooled enough to handle, squeeze the bag over the cooking pot, kneading and scraping the bag as best you can to release as much of the sticky pectin as possible. You can now throw away the bundle.
3. Cook jam and fill it into jars
Place the saucepan back on the stove and bring to the boil. Add natural pectin and sugar and stir vigorously until the sugar is completely dissolved and the mixture comes to a full boil. Now you should check the temperature with a thermometer every few minutes. Continue cooking, stirring occasionally, until the mixture reaches about 102-103 degrees Celsius. You're aiming for a final temperature of 104 degrees, but you may want to start testing a few degrees early just to be safe.
To test for firmness, place about a teaspoon of jam on one of your frozen plates and place back in the freezer for 2 minutes. Run your finger through the dollop of jam. If the jam forms thick wrinkles in front of your finger, this is a sign that it has set well and your jam is ready. If the jam doesn't wrinkle, cook for another minute or two and then test again.
When the jam has reached the desired consistency, pour it into sterilized jars, leaving a half-centimeter gap to the edge. Wipe the rims and threads of the jars and screw on the lids.
Then place the jars in a boiling water bath for 10 minutes. Remove the lemon jam from the water bath and allow to cool completely (12 to 24 hours). Check seals. Unsealed jars should be stored in the refrigerator and used within 3 weeks. Sealed jars can be stored in a cool, dark place for up to 1 year.
