Italian Lemon Jam with a Citrus Twist (Print version)
A glossy Italian-style lemon jam with orange and grapefruit for a bright sweet-tart citrus spread.
# Ingredients:
For the citrus jam
01 -
2 lb (900 g) organic lemons, scrubbed
02 -
1 large orange, scrubbed
03 -
1 small pink grapefruit, scrubbed
04 -
2 cups (480 ml) water, plus more for blanching
05 -
4 cups (800 g) granulated sugar
06 -
1/8 teaspoon fine sea salt
For jarring
07 -
5 clean half-pint jars with lids
08 -
Cheesecloth and kitchen twine for the citrus seeds, optional
# Instructions:
01 -
Use a peeler to remove thin strips of yellow peel from the lemons. Slice the peel into fine strips and avoid taking too much white pith.
02 -
Place the peel strips in a saucepan, cover with cold water, bring to a boil, and drain. Repeat this process two more times with fresh water.
03 -
Peel the lemons, orange, and grapefruit. Cut away thick white pith, remove seeds, and chop the pulp. Tie any seeds in cheesecloth to make a small pectin pouch.
04 -
Combine the chopped pulp, blanched peel, water, salt, and seed pouch in a wide heavy pot. Simmer for 18-20 minutes, until the peel is tender.
05 -
Remove the seed pouch and stir in the sugar. Boil over medium-high heat, stirring often, for 20-30 minutes, until the jam reaches 220°F or wrinkles on a chilled plate.
06 -
Ladle the hot jam into clean warm jars, leaving about 1/2 inch headspace. Cool to room temperature, then refrigerate. The jam sets more as it chills.
# Good to know:
01 -
This is a refrigerator jam, not a shelf-stable canning formula unless processed with tested canning guidance.
02 -
Makes about 5 half-pint jars, depending on the juiciness of the citrus.
03 -
Best after resting overnight in the refrigerator.