Lemon Jam RecipeAugust 7th, 2012 | Posted by in Recipes
Needing to use up some lemons from the tree, I made some lemon cupcakes and wanted some filling. Lemon curd was one option, but I opted for lemon jam instead. We had some Chelsea Jam Setting Sugar in the pantry left over from last Christmas so it was a perfect option. Most of the recipes I found online were for lemon marmalade which required a few hours cooking time and I didn’t have the time, so I modified an orange jam recipe, compensating for the fact the lemons are a lot more sour than oranges.
The lemon jam came out very sweet tasting, which was perfect for my needs. We’ve been eating it on bread and Rob commented that having it on toast in the morning is like having desert for breakfast (though Rob adds it on quite thick). I’ve also been adding it to mine and Matthews sandwiches for a different flavouring. I’m thinking I might like to add it to other baking such as slices or cakes, or even into cooking with some chicken or fish. So many options!
2 cups water
1 kg Chelsea Jam Setting Sugar
1 tsp butter
1. Juice lemons, removing seeds and pith – set juice aside
2. Slice the lemon peel, removing as much of the pith as possible. Slice finely into long thin strips.
3. Place peel and water into a saucepan. Boil for about 10 minutes until peel is soft.
4. Drain and reserve lemon water. Lemon peel can be set aside and used for other cooking purposes (such as this Candied Lemon Peel)
5. Add 1 cup of lemon water into a very large saucepan. Slowly add sugar, without bringing to a boil at this point, stirring until dissolved
6. Add butter and bring to a rolling boil that can’t be stirred down.
7. To test, remove pan from heat and put a small amount of the jam on the chilled plate. Wait to cool and drag a finger from the outside of the jam towards the centre. If the surface wrinkles, jam has reached the correct setting point. If not, return to boil and test again in 2 minute intervals.
8. Once jam wrinkles, pour immediately into pre-sterilised jars and set aside to cool. Store in fridge.