Lemon jam is a delightful and zesty spread that adds a burst of sunshine to your breakfast table or can be used as a flavorful filling in desserts.

Making lemon jam at home is both rewarding and straightforward, requiring just a few ingredients and steps. Here’s how to create your own lemon jam from scratch.

<h3> Ingredients </h3>

• 4 large lemons

• 3 cups granulated sugar

• 1 cup water

• 1/4 cup lemon juice (freshly squeezed)

• 1/4 teaspoon salt

• 1/4 teaspoon ground turmeric (optional, for color)

How To Make Lemon Jam || Home Made Lemon Jam || Lemon Jam Recipe || Lemon Marmalade

Video by SARIN RECIPE

<h3> Steps to Make Lemon Jam </h3>

<b> 1.Prepare the Lemons:</b>

Wash the lemons thoroughly to remove any wax or pesticides.

Using a vegetable peeler or zester, peel the lemons, making sure to avoid the bitter white pith.

Slice the lemons in half and juice them. Remove any seeds from the juice.

<b> 2.Chop the Peels:</b>

Finely chop the lemon peels into small pieces. You can adjust the size based on your preference for texture in the jam.

<b> 3.Cook the Mixture </b>:

In a medium-sized saucepan, combine the chopped lemon peels, lemon juice, water, and salt.

Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10 minutes until the peels soften.

<b> 4.Add Sugar:</b>

Gradually add the granulated sugar to the lemon mixture, stirring continuously until it dissolves completely.

If you’re using turmeric for color, add it at this stage.

<b> 5.Simmer Until Thickened:</b>

Continue to simmer the mixture for about 20-30 minutes, stirring occasionally. The jam will thicken as it cooks. You can check the consistency by placing a spoonful on a plate and letting it cool; if it holds its shape, it's ready.

<b> 6.Jar the Jam:</b>

Sterilize your jars by boiling them in water for 10 minutes.

Once the jam is ready, carefully pour it into the sterilized jars while it's still hot, leaving about 1/4 inch of space at the top. Seal the jars tightly.

<h3> How to Store Lemon Jam </h3>

Once your lemon jam is jarred, let it cool to room temperature. Store the sealed jars in a cool, dark place, such as a pantry. Properly sealed, the jam can last for up to a year. Once opened, store the jar in the refrigerator, where it will keep for about 3 weeks.

Lykkers, lemon jam is incredibly versatile. Spread it on toast, mix it into yogurt, or use it as a filling for pastries. Its vibrant flavor can elevate both sweet and savory dishes, making it a wonderful addition to your culinary repertoire. Enjoy the fresh, bright taste of homemade lemon jam all year round!