Learn how to make homemade lemon jam recipe with a pinch of ginger. Sweet and tart spread is zesty, and perfect for toast, desserts fillings.

How to Make Homemade Lemon Jam

How to make homemade lemon jam is a sweet and tangy recipe. For spreads with a hint of ginger that adds just the right touch of warmth. It’s incredibly versatile, and perfect on toast, swirled into yogurt or on granola. Layered in cakes, and fillings for tarts, and also used in marinade, dressings. With its bright citrus flavor and simple ingredients, this jam is a must have staple for any kitchen.

Once you try it, you’ll want to keep a jar on hand year round. Stores well and may be frozen. It is a Stovetop cooking recipe idea as a Condiment, jam or marmalade. On the farm there are two large lemon trees and are full of lemons. We always use and freeze the juice for iced teas and cool drinks. Can’t see them go to waste, and make some jam to use more of them. Lemon is so good for you.

FAQ’s

Can you make jam from lemons?

Yes, absolutely. When life or trees give you lemons, make jam or marmalade. The method to make lemon jam differs form other jams. As it is simmered for a period of time with the sugar water to soften the skins. It releases pectin witch creates the setting of the jam. No pectin needed.

What gives you the color change in the lemon skins or jam?

The color change in the lemon jam or marmalade, can be caused by the simmering of the lemon juice and rinds with the sugars. The pectin and other compounds in the lemons will cause the change of color when heated for a while. The sugars caramelize, and also the use of brown sugars may make it a bit darker. Even if you overcook the jam it will darken.

What Can you Do With Leftover Lemons?

Juice them and freeze in sealed bags for use in baking or drinks.
Make fresh lemonade to drink for those hot days.
Add in dressings for salads.
Include in marinade to tender meats.
Added to other homemade jams for pectin.
Bake lemon bars, and cake loaves, muffins.
Stuff chickens with lemon pieces for baking.
Garnish dessert.
Make a lemon meringue.
Lemon curd.

Ingredients for, How to Make Homemade Lemon Jam

lemons (clean and organic. No pesticides on the skins)
sugar
water
ginger

For all the amounts suggested, and the full instructions for this simple lemon jam recipe with ginger, see the recipe attached. Download or print it. Use online with a cook mode. That easy.

How To cook How to Make Homemade Lemon Jam

Use homegrown, organic lemons.(bought lemons may contain waxes or pesticides) Wash the lemons clean, and cut off the end pieces. Then slice the lemons thinly, cut them up to small pieces. (use a board that will collect the juices, as they will be incorporated) Remember to leave out the pips.

Use homegrown, organic lemons. Wash the lemons clean, and cut off the end pieces. Then slice the lemons thinly, cut them up to small pieces. (use a board that will collect the juices, as they will be incorporated) Remember to leave out the pips.

Cut about 2 inch of a ginger root and peel the skin off. Then finely chop the ginger into small pieces.
In a large saucepan add your lemon pieces and the juices left on the board. Add the ginger to the pan as well.
Add your water to this pan, and bring to a boil. Then lowering the temperature to simmer, at a low boil.(bubbling) for at least 30 minutes.
Placing the sugar in this lemon liquid and bringing it back to boil. Then lowering to a medium heat and simmer for about on and a half hours. Stirring now and again so nothing burns at the bottom of the pan. (be careful that you have a large enough pan as the sugar can rise and might go over the top.) Check if the lemon pieces are soft and syrupy. Not runny. If it is a little thick then add a little more water.
Sterilize and clean out your glass jars. While the lemon jam is still warm add them into these clean jars. leaving at least 1/4 inch of space to the lid. The jam should set and thicken up.

Sterilize and clean out your glass jars. While the lemon jam is still warm add them into these clean jars. leaving at least 1/4 inch of space to the lid. The jam should set and thicken up.

Storing the jars on a shelf or they may be stores in a cool cupboard at lengths of time. If opened and in use store in the fridge for up to a month. The jars are also freezable.

Storing the jars on a shelf or they may be stores in a cool cupboard at lengths of time. If opened and in use store in the fridge for up to a month. The jars are also freezable.

Lemon jam is such a versatile condiment to have available. For many reasons and for many uses. It is one ingredient you would want to have available.

Especially if you bake, use as fillings for cakes and tarts
Breakfast toast or spreads for sandwiches
Spreads for scones
Use in marinades and dressings
Add to your yogurt or granola in the morning
Useful in sauces
Glaze meats to make them tastier and tender

Storage:

store in clean jars at room temperature.
Store opened jars in fridge for up to 1 month.
The jars are freezable.

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