Italian Lemon Jam (Marmellata di Limoni)
Bright and citrusy Italian lemon jam (marmellata di limoni) made with fresh lemons, sugar, and water. A traditional homemade preserve perfect for toast, crostata, yogurt, or cheese boards.
Ingredients
- 2 lbs. lemons about 8-10 lemons
- 4 cups water
- 3 cups sugar
Instructions
- Wash the lemons well Since you’ll use the peel, scrub them thoroughly.
- Slice the lemons Cut them in half, remove the seeds, then slice very thin (peel and all).
- Soak overnight Place the sliced lemons in a bowl with the water. Cover and let sit 12–24 hours. This softens the peel and reduces bitterness.
- Cook the lemons Pour the lemons and soaking water into a pot. Bring to a boil, then simmer 25–30 minutes until the peel is very soft.
- Add the sugar Stir in the sugar and cook over medium heat 30–40 minutes, stirring occasionally, until thick and jammy..
- Test for doneness Place a small spoonful on a cold plate. If it wrinkles when pushed, it’s ready.
- Jar the jam Pour into sterilized jars and seal.
- ✅ Flavor tip: If you want a smoother jam, you can pulse part of it briefly with an immersion blender before jarring.