Italian Lemon Spread Delight (Printable Version)
Zesty blend of fresh lemons and vanilla simmered to a sweet, tangy spread ideal for toast and desserts.
# Ingredients:
→ Fruits
01 -
400 grams fresh lemons, zested and juiced, seeds removed
→ Sweeteners
02 -
500 grams granulated sugar
→ Liquids
03 -
250 milliliters water
→ Flavorings
04 -
5 milliliters vanilla extract (optional)
# Steps:
01 -
Wash and dry lemons thoroughly. Use a fine grater to remove only the yellow zest, avoiding the white pith. Juice lemons carefully and strain out all seeds to prevent bitterness.
02 -
In a heavy-bottomed pot, mix lemon juice, zest, sugar, and water. Stir continuously until sugar is fully dissolved to ensure a smooth base.
03 -
Bring mixture to a rolling boil over medium heat, then reduce to a gentle simmer. Cook for 30 to 40 minutes, stirring occasionally to prevent sticking. The mixture will thicken as water evaporates and natural pectin activates.
04 -
Place a small plate in the freezer before cooking. Drop a spoonful of jam onto the cold plate and wait 30 seconds. If the surface wrinkles when touched, the jam is ready. Otherwise, continue simmering in 5-minute intervals and test again.
05 -
Allow jam to cool for 5 minutes. Pour carefully into sterilized jars, leaving 6 millimeters of headspace. Seal immediately with sterilized lids and rings. Cool completely before storing in a cool, dark place.
# Notes:
01 -
Allow lemons to reach room temperature before juicing for maximum yield.
02 -
Use a cold plate to accurately test jam set; keep stirring during cooking to avoid burning.
03 -
Properly sealed jars last up to 12 months unopened; refrigerate and consume within 3 weeks after opening.