Simple Homemade Lemon Jam

A bright, wholesome jam that wards off colds and lifts your spirits!

Recipe author

Servings:

Lemons

500

Sugar

1.5

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 76 g

303 kcal

GI: 1 / 0 / 99

Cooking method

If someone had told me you could make jam out of lemons — those sour citrus fruits! — I'd never have believed it. Just the thought of them gets your mouth watering. How could that be anything but a face-puckering experience? But once I made lemon jam from my mother-in-law's recipe, I started recommending it to all my friends. Like my own family, they thanked me afterward. So, to make this lovely treat, stock up on lemons (oranges work too). I usually cut them into very thin slices and cover them with cold water. Then, of course, I cook them until the peel is soft. I lift the pieces out of the liquid and let them cool slowly. Once they've cooled, I transfer them to jars. Meanwhile, I make a syrup from two cups of the cooking liquid and the sugar. As soon as the syrup is ready, I let it cool and pour it over the lemon slices. Let it sit overnight. In the morning, drain off the syrup, bring it to a boil, stir in another quarter of the sugar, and mix. Once the syrup has cooled, pour it back over the slices and let it sit overnight again. Repeat all of this once more the following day. When the jam has cooled, seal it into jars.