Vida Recetas Editorial
Homemade lemon jam is an artisanal preserve that combines the acidic and refreshing flavor of lemon with the sweetness of sugar, achieving a perfect balance. This medium-difficulty recipe requires patience, as the lemons are macerated for three days to reduce their natural bitterness and extract pectin from the seeds as a thickener. The result is a shiny jam with a gelatinous texture and an intense citrus aroma, ideal for spreading on toast, accompanying cheeses, or adding a special touch to desserts.
The process begins by washing and cutting the lemons, reserving the seeds in a cheesecloth to extract their pectin. The lemon pieces are soaked in water, changing it twice a day, to soften the pulp and remove excess bitterness. After resting, the pulp is separated from the peel and cooked with sugar and a pinch of salt until the desired consistency is reached.
This jam is perfect for those seeking a homemade sweet with character, far from industrial products. It also allows variations such as adding vanilla or ginger. If you enjoy experimenting in the kitchen, this recipe will give you unique satisfaction.
Prep
60 min
Cook
90 min
Servings
1
Calories
250 kcal
We are going to make our lemon jam three days early to try to remove some bitterness from the lemons. To do this, we are going to wash the lemons thoroughly, break them in half and remove the seeds that we will deposit in clean gauze.
Tie the gauze tightly with the seeds and put it in a cup of water, cover it with plastic wrap and reserve these three days in the fridge so that the seeds release the pectin and act as a thickener for our homemade jam.
In turn, we split the half lemons in half, put them in a pot covered with water and let them rest for three days. We change the water twice a day, once in the morning and once at night.
After three days, remove the pulp of the lemon from the rind. As they will be very soft, it can be easily removed with your hands. We also collect the juice that they release when we peel the lemons.
We take several lemon rinds and scrape them with a knife so that there are no white skins, which are the ones that are the most bitter. Cut the crust into thin strips to add them to the lemon jam.
It is very important that we weigh all the pulp and the juice obtained, since that will be the amount of sugar we will need to make the lemon jam. Since my pulp weighed 650 g, that's the amount of sugar I put in. So we place the lemon pulp, the juice that has released, the sugar, the skins in strips and a pinch of salt in a pot in a pot. We also took out the cup of water where we had the seeds reserved and poured both the water and the seeds into the pot. Cook on low heat for an hour and a quarter, stirring from time to time. You will see that it is liquid, but don't worry, as it cools it will thicken.
At the end, we remove the seeds and if we see any loose ones we take them out as well. You can grind the jam with the blender, I leave that to your choice, in case you like it more with stumbles or less. Fill the chosen jars with the jam and cover them tightly. Let it cool and store it in the fridge until consumption.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 90 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
