36 Comments
If you follow me on Pinterest (and I hope you do!) you are well-acquainted with my love (bordering on obsession) of all things LEMON! I. Love. Lemon. I even have an entire board devoted to it called “Lemon Joy” that has over 500 pins on it! So it shouldn’t surprise you that when I saw a recipe for LEMON JAM I about flipped! I thought I’d tried (or at least heard of) every delicious way to enjoy lemon in a recipe…but this was new to me. I asked (OK, begged!) Kaitlyn to make some for us and boy oh boy what a TREAT! If you love lemon like *I* love lemon this is a must try! Plus, it looks as good as it tastes, making it a wonderful homemade gift!
Kaitlyn writes…….. I’ve never actually made jam before, so when Jillee suggested I do this post on lemon jam I was a little intimidated! For some reason jam making seems like one of those things that only cute grandmas with years of kitchen experience can pull off ;-) So I was relieved when I saw just how easy this recipe was. It’s basically fool proof and completely delicious! This jam isn’t too sweet and has the perfect amount of tart lemony flavor.
Lemon Jam
Adapted from Give Recipe
Ingredients
- 4 lemons
- 2 tablespoons lemon juice
- 1 cup sugar
- 4 cups water
Directions
Grate the zest of three of the lemons into a small pot. Slice the fourth lemon into thin rings and add them to the pot. Make sure to remove any seeds before you add the rings to the pot.
Add 1 cup of water to the pot and bring to a boil. Turn down the heat and simmer for 10 minutes. Strain the water off the lemons and zest. Add the lemons and zest back to the pot and cover with another cup of water. Simmer for 10 minutes and strain again.
Put the lemons and zest back into the pot once again. Add sugar, lemon juice, and 2 cups of water. Bring to a boil then turn down the heat to medium/low. Simmer until the mixture starts to thicken, about 30-45 minutes. Pour the jam into a jar and put it in the fridge to cool. The jam will thicken quite a bit once it cools so it shouldn’t feel exactly like jam while still on the stove.
More Ideas You'll Love
If you need a little inspiration for how to use this delicious jam, give this recipe a try!
Crepes with Ricotta and Lemon Jam
Ingredients
Crepes
- 1 1/2 cups flour – you can substitute rice flour for a gluten free crepes
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 2 eggs
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla
Ricotta Filling
- 1 1/2 cup ricotta cheese
- 2 oz cream cheese
- 3 tablespoons sugar
Blueberries (optional)
Directions
For the crepes, add all ingredients to a medium sized bowl and mix well. I like to mix mine in the blender to get all the lumps out but that’s not completely necessary. Heat a pat of butter in a sauté pan over medium heat. Pour a little less than 1/2 a cup of batter into the pan. Swirl the batter until it fills the pan. Cook for about one minute on each side.
For the ricotta filling, add all ingredients to a small bowl. Mix until well combined.
Put about 1/4 cup of the ricotta filling onto a crepe. Add a bit of lemon jam then roll the crepe. Top with fresh blueberries.
More Ideas You'll Love
I loved the combination of the savory ricotta, tart jam and sweet blueberries! Delish!
What is your favorite jam recipe?
Lemon Jam
Ingredients
- 4 lemons
- 2 tablespoons lemon juice
- 1 cup sugar
- 4 cups water
Instructions
- Grate the zest of three of the lemons into a small pot. Slice the fourth lemon into thin rings and add them to the pot.
- Add 1 cup of water to the pot and bring to a boil. Turn down the heat and simmer for 10 minutes. Strain the water off the lemons and zest. Add the lemons and zest back to the pot and cover with another cup of water. Simmer for 10 minutes and strain again.
- Put the lemons and zest back into the pot once again. Add sugar, lemon juice, and 2 cups of water. Bring to a boil then turn down the heat to medium/low. Simmer until the mixture starts to thicken, about 30-45 minutes. Pour the jam into a jar and put it in the fridge to cool.
