Lemon is not the first fruit you would think of when deciding to make jam, but this lemon jam is both tart and sweet in one delicious mouthful and is the perfect option for those who prefer savoury.
A companion to both sweet and savoury foods, I first came across lemon jam when grabbing a quick bite up at the counter at Bennelong restaurant (Sydney Opera House). We ordered the delicious marron tails with buckwheat pancakes and lemon jam. While the whole dish was stellar it was the lemon jam that piqued my interest. It was so delicious that I could see it going well with both sweet and savoury, so I immediately began thinking about making it at home.
Luckily, the timing couldn’t have been better. We had just been gifted 100 lemons from good friends of ours to make Limoncello for our wedding gifts (I’ll be sharing with you our recipe for homemade limoncello soon).
The beauty of limoncello is that to make it, you use lemon skin to infuse high proof alcohol before adding a simple syrup to sweeten it and bring the alcohol content down. So, here I was with 100 peeled lemons sitting on our bench – the perfect opportunity to make lemon jam.
I made two large batches and have given it away to anyone and everyone. It is perfect on toast in the morning, placed on a cheese platter (a la quince paste), served with sweet and savoury scones (savoury scone recipe coming soon), brushed on a roast chicken with herbs and oil, and anything else you can think of.
Lemon Jam
Ingredients
- 1kg chopped lemons (skin, pith and seeds discarded)
- 400ml water
- 600g caster sugar
- 1 1/2 teaspoons salt
- 1 tablespoon butter
Directions
In a medium heavy based saucepan, combine chopped lemons and water. Place over medium heat and bring to the boil. Boil for 30 minutes stirring occasionally.
After 30 minutes add the sugar and salt and increase the heat to a rolling boil. Boil for 5 minutes, then remove from the heat and stir through the butter until completely combined.
Transfer the jam to sterilised jars, place the lids on top, and turn the jars over so they are sitting on their lids for 10 minutes then flip them over and allow them to cool completely - this will create a vacuum and seal the jars without you needing to boil them. Sometimes the seal doesn't work this way, so you just need to make sure you use up that jar first!
The wonderful tartan topped preserve jars in various sizes featured in this post are from Kilner Jars with thanks.
I absolutely love lemon and never thought to make a jam! I need to make this ASAP!
I hadn’t either until I tried it! I’m sure you’ll find ways to put it on everything!!
Yum! This looks divine! I’d love to make a jar of this – especially since I could use the extra vit C these days.
Good point about the extra vitamin C! I hadn’t thought of that 😉
This recipe has come at the most appropriate time as my lemon tree is loaded with lemons, today I am making lemonade and lemon curd, so now I am adding your lemon jam to the list.
I just wanted to know is that 1kg of lemons weighed with their skins on.
Thanks Carol.
Hi Carol, Glad the recipe made it to you just in time! It is 1kg of skinned, peeled, pitted lemons. I just started peeling and pitting them and placing them on a scale as I went until I had 1kg. Hope that helps!
Wow this recipe worked out perfectly with you if you happened to have 100 peeled lemons after making the wedding gifts. By the way how long did it take to peel 100 lemons?! This lemon jam sounds amazing – I LOVE lemons so this is perfect for me!
Haha – it didn’t take as long as you think. We put on the tv and both sat in front of it peeling lemons so it was over before we knew it!
I love lemons, but never thought to make lemon jam…you are so clever! I guess I just haven’t thought past lemon curd! ? As for the homemade Limoncello…I can’t wait to see your recipe. I’ve made it once and we loved it!!!
What’s the difference between lemon jam and lemon curd?
Hi Karen, lemon jam is a jam made like any strawberry jam with largely just sugar and fruit. Lemon curd is also known as lemon butter and has a very large amount of butter and a few eggs in it – they both have quite different consistencies and taste. Hope that helps.
I love lemons,, so anything lemon is fine by me! The idea of jam is SO appealing! This looks great. And I’m really looking forward to your limoncello recipe. 🙂
Beautifully photographed and styled! And…I love lemon – anything!!
The chew program on tv just made this lemon jam. They left the peels on and only took the seeds out. Put 4 cut lemons in a processor and add 1 1/2 cups of sugar blend until mixed. Couldn’t believe how good it tasted.
Yumi, yumi goes in My tummy! YOU sound Like Me, Dear friend gave me home grown citrus fruit whole winter so I was making jams/ marmelad for ever. But ALL is good, most of IT was given as Xmas present. Still have limoncelo . Time to make Stones, forgoten about them. Regards Vera.
If you aren’t making limoncello and don’t want to waste the lemon skins, you could soak them in white vinegar for a couple of weeks and you get a nice lemon vinegar – good for cooking or cleaning with.
This really is not jam, more of a chunky lemon syrup. I followed the recipe to the letter as well. Tastes is very nice. I think it will be good as a topping for cakes, puddings or icecream.
Hmmmm, strange that yours didn’t end up jam like. I’ve made this a few times and it definitely turns out more set and jammy then syrupy. I suspect maybe your lemons may have been juicer than mine.
Made this today and it turned out like soup….. I followed the recipe exact…. help