Italian Lemon Spread Delight Recipe

I made an Italian Lemon Jam from three thinly sliced lemons, sugar and a touch of lemon zest, and I think you’ll be surprised why it earned a spot in my Fresh Lemon Recipes.

I never planned to fall for a jar of brightness, yet here I am. This Italian Lemon Spread Delight teases with puckery notes that stop you mid-bite, and those thinly sliced lemons glint like tiny suns in the jar.

I used plain granulated sugar, nothing fancy, and somehow it balances sweet and sharp so it keeps you guessing. It’s not just a spread, it’s the kind of Lemon Jam that sneaks into your morning and your desserts, and yeah, it belongs in any Home Canning Recipes list you keep.

I promise it’s weirdly addictive, you’ll find yourself reaching for the spoon.

Ingredients

• Lemons: high in vitamin C, add bright sourness, pith gives slight bitterness, good fiber
• Granulated sugar: simple carbs, makes it sweet, adds body and preserves, not very healthy though.
• Water: hydrates the mix, thins syrup, helps dissolve sugar, adds no flavor or calories
• Lemon zest: oils pack intense citrus aroma, boost flavor without extra sugar or calories.

Ingredient Quantities

• 3 lemons, thinly sliced
• 1 cup Granulated sugar
• 1/2 cup Water
• 1 tsp lemon zest

How to Make this

1. Sterilize a jar or two by boiling them in water for 10 minutes or run them through the hottest dishwasher cycle, then set aside to stay hot. Wash the 3 lemons well and thinly slice them, removing any seeds as you go; measure out 1 tsp lemon zest and set that aside.

2. In a medium stainless steel or enamel saucepan combine 1 cup granulated sugar and 1/2 cup water. Heat over medium, stirring, until the sugar completely dissolves.

3. Add the thin lemon slices and the 1 tsp lemon zest to the syrup. Turn the heat up just until it comes to a gentle simmer.

4. Lower the heat to maintain a gentle simmer and cook uncovered, stirring every few minutes so nothing sticks, for about 25 to 35 minutes. The peels should become translucent and the liquid should thicken into a shiny syrup.

5. As it cooks skim off any foam with a spoon so the jam stays clear, and push the lemon slices with the spoon now and then to help them break down a little, but don’t puree them unless you want a smoother jam.

6. Do the set test: chill a small plate in the freezer, drop a spoonful of jam on it, wait 30 seconds then push it with your finger; if it wrinkles it’s ready, if not simmer a few more minutes and test again.

7. When it’s done remove the pan from heat and let it sit a couple minutes to settle, it will thicken a bit more as it cools so don’t overcook it.

8. Pack the hot jam into your hot sterilized jar leaving about 1/4 inch headspace, wipe the rim clean with a damp cloth and seal with a lid.

9. For immediate use store in the fridge and eat within 2 weeks. If you want shelf stable jars, process them in a boiling water bath for about 10 minutes, then let cool undisturbed 12 to 24 hours until lids pop; any jar that doesn’t seal should be refrigerated and used first.

10. Tips: use thin slices so the peel softens faster, don’t rush the simmering step or it won’t set, and if lots of foam forms skim more often. Enjoy on toast or pastries while it’s bright and tangy.

Equipment Needed

1. 1 medium stainless steel or enamel saucepan
2. Wooden spoon or heatproof spatula
3. Sharp knife
4. Cutting board
5. Microplane or fine grater for the lemon zest
6. Measuring cups and a teaspoon
7. Slotted spoon or small skimmer for foam
8. Sterilized jars with lids plus a ladle or jar funnel for packing

FAQ

Italian Lemon Spread Delight Recipe Substitutions and Variations

• 3 lemons, thinly sliced: swap for 3 Meyer lemons (sweeter, cut sugar by ~2 tbsp), or use 3 limes if you want a sharper bite; bottled lemon juice (~3/4 cup) works in a pinch but the slices wont look as nice.
• 1 cup granulated sugar: try 3/4 cup honey or agave (dissolve while warm, flavor will be rounder), or use 1 cup superfine sugar for quicker, smoother dissolution.
• 1/2 cup Water: replace with 1/2 cup white wine or limoncello for an adult twist (cook a bit to mellow alcohol), or 1/2 cup brewed chamomile or green tea for a subtle floral note.
• 1 tsp lemon zest: use 1 tsp orange zest for a sweeter, warmer aroma, or 1/4 tsp concentrated lemon extract if you need extra punch dont use too much cause its strong.

Pro Tips

1) Slice thin and even, like really even. If the slices are thick the peel will stay tough and the cooking time balloons, use a sharp knife or mandoline and pull out any seeds as you go.

2) Keep the heat gentle, not roaring. A hard boil makes bitter tasting peels and can make the syrup burn on the bottom, so stir every few minutes and skim foam often, or drop a tiny knob of butter in to calm the foaming.

3) Do the set test with a chilled plate, but if you want a faster check use a candy thermometer too, jam usually sets around 220 F at sea level so adjust a bit for altitude. Don’t overcook trying to force it, it firms up more as it cools.

4) For brighter lemon flavor reserve a little zest and stir it in off the heat, that keeps the fresh citrus note instead of turning dull and bitter from long simmering.

5) Pack into very hot sterilized jars leaving about 1/4 inch headspace, wipe the rims clean, and water bath process if you want shelf stable jars. Any jar that doesn’t seal goes straight in the fridge and get eaten first.