Lemon Jam

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4.20 from 10 votes

An easy, old-fashioned Lemon Jam Recipe.

Prep Time10

Cook Time30

Soaking time1

Total Time1 40

Course: Condiment

Cuisine: Australian

Servings: small jars (250ml x 5)

Calories: 793kcal

Author: Libby Hakim

Ingredients

3 medium lemons
1 kg castor sugar
½ teaspoon bicarb soda
1 litre water
water (additional water for soaking lemons)

Instructions

Wash lemons and cut off the very top and bottom ends of the lemon.
Slice lemons thinly (removing any seeds as you go), cover with enough cold water to completely immerse the lemons and leave overnight.
The next day, strain off the liquid and place lemons in a large saucepan. Cover with enough cold water to completely immerse the lemons and bring to the boil. Add the bicarb soda and boil for 15 minutes.
Allow to cool a little and then strain off the liquid again. Leave lemons to cool completely.
Add the one litre of water to the lemons and boil uncovered for 15-20 minutes.
Add half of the sugar, stir over low-medium to dissolve the sugar. Bring to a steady simmer and simmer for 50-60 minutes, stirring from time to time.
Add the other half of the sugar and bring to the boil. Continue to stir every couple of minutes for 5-10 minutes or until the mixture reaches setting point.
Pour hot mixture into sterilised jars. Allow to cool a little and then secure lid.

Nutrition

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