Italian Lemon Jam

I’m excited to share this bright and tangy Italian Lemon Jam recipe—a simple yet flavorful homemade spread made with fresh lemons, sugar, and a hint of vanilla. It’s easy to prepare and perfect for toast, yogurt, desserts, or thoughtful gifts.

Why I’ll Love This Recipe

I love this recipe because the vibrant lemon flavor instantly lifts my mood—each spoonful bursts with citrus brightness. Making it at home means no preservatives—just fresh, natural ingredients. The process is straightforward, so it’s accessible whether I’m a novice or a seasoned cook. Plus, it makes a charming homemade gift that’s healthier and more personal than store-bought jam.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large lemons

• 2 cups granulated sugar

• 1 cup water

• ½ teaspoon vanilla extract (optional)

directions

1. Wash and dry the lemons thoroughly. Zest them carefully, avoiding any bitter white pith, then juice and strain to remove seeds.

2. In a medium pot, combine lemon juice, zest, sugar, and water. Stir until the sugar fully dissolves.

3. Bring the mixture to a boil over medium heat, then reduce to a gentle simmer. Cook 30–40 minutes, stirring occasionally, until it thickens.

4. To test readiness, spoon a bit onto a cold plate—if it gels and holds shape, it’s done.

5. Remove from heat and let it cool slightly, then pour into sterilized jars. Seal tightly and allow to cool completely.

Servings and timing

• Servings: Makes about 4 standard jam jars (roughly 4 servings of ~1 tablespoon each)

• Prep time: ~20 minutes

• Cook time: ~35–40 minutes

• Total time: ~1 hour

Variations

• I sometimes swap regular lemons for Meyer lemons for a softer, floral flavor—though I may reduce sugar slightly.

• I enjoy stirring in fresh herbs like rosemary or thyme, or a pinch of cayenne for a spicy twist.

• I skip the vanilla when I prefer a pure, unadulterated citrus punch.

storage/reheating

I store sealed jars in the refrigerator for up to 3 months, and in the freezer (airtight) for up to a year. Once opened, I refrigerate and use within a few weeks. For warming, I gently heat a jar in a water bath—perfect for drizzling over desserts or stirring into yogurt.

FAQs

How sweet is this jam?

I control the sweetness well—typically 2 cups of sugar balances the lemons, but I can reduce it if I prefer a tangier result.

Can I make it without vanilla?

Yes—vanilla is optional and adds warmth, but it’s just as delicious without it.

Do I need pectin?

Nope. The natural pectin in the lemons thickens this jam during the longer simmer.

How do I know it’s set?

I always do the cold plate test: a drop of the jam wrinkles when I drag my finger through it, indicating it's ready.

Can I use bottled lemon juice?

I prefer fresh lemons for best flavor. Bottled juice works in a pinch, but it won’t be as vibrant.

Conclusion

I adore this Italian Lemon Jam for its zesty flavor, simplicity, and versatility. From breakfast toast to dessert toppings, it brightens everything it touches—and makes an especially thoughtful homemade gift. Once I’ve tried it, it becomes a staple in my kitchen!