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ITALIAN LEMON JAM
#### **2. Soften the Peels**
Place the lemon slices in a bowl and cover with water. Let them soak overnight (8–12 hours). This helps soften the peel and reduce bitterness.
#### **3. Cook the Jam**
Drain the lemons and transfer them to a heavy-bottomed saucepan. Add 2 cups of fresh water and bring to a gentle boil. Simmer for 20–30 minutes, or until the peel is soft and translucent.
Add the sugar (and optional ginger or sea salt if using) and stir until dissolved. Continue simmering for another 30–40 minutes, stirring occasionally, until the mixture thickens. To test, place a small spoonful on a chilled plate—if it sets slightly, it’s ready.
#### **4. Jar and Store**
Pour the hot jam into sterilized jars, seal tightly, and turn upside down for a few minutes to create a vacuum seal. Let cool at room temperature. Store unopened jars in a cool, dark place for up to 6 months. Once opened, keep refrigerated.
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### **Serving Suggestions**
* Spread on warm toast or croissants
* Dollop over ricotta or mascarpone cheese
* Serve with scones or biscotti
* Use as a glaze for roast chicken or salmon
* Stir into tea or cocktails for a citrusy punch
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### **Tips for Success**
* Use organic lemons since you’re including the peel.
* Adjust sugar based on your preferred sweetness level.
* For a smoother jam, blend part of the mixture before jarring.
* Add herbs like rosemary or thyme for an aromatic twist.
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### **A Taste of Italy in a Jar**
Italian lemon jam is more than a condiment—it’s a celebration of citrus and simplicity. With just a few ingredients and a little patience, you can create a jam that brightens breakfast or brings elegance to a cheese board. It also makes a thoughtful homemade gift.
Buon appetito!
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Would you like a printable recipe card or labels for gifting?
