Lemon Jam

photo by Michel Scalvenzi http://creativecommons.org/licenses/by-sa/3.0/

photo by Michel Scalvenzi
http://creativecommons.org/licenses/by-sa/3.0/

Lemon Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Lemon Jam Ingredients

2 cups fresh squeezed lemon juice with pulp
2 cups water (lemon juice is too acid to jell if you do not cut it with water)
3 teaspoons calcium water
2 cups sugar OR 1 cup honey
3 teaspoons Pomona’s Pectin powder

Lemon Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Measure lemon juice with pulp into sauce pan.

3. Add water and calcium water, and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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15 thoughts on “Lemon Jam

  1. Hi,,
    Question about the lemon pulp. Do I scoop out the pulp that is left after I juice? Or is it just whatever pulp happens to fall put once the lemon is juiced ( which is probably minimal).
    Thank you 🙂

    • Hello Mary Ann,

      Thanks so much for choosing Pomona’s Pectin! You are correct, it would be whatever pulp comes from the lemon when it is juiced, but if you would like to add a little additional pulp that be alright too.

      Happy jamming!

      Kindly,
      Shelby

    • Hello Barbara,

      Great question! We have never tried this recipe with ruby red grapefruit but we cannot think of why it wouldn’t work. Feel free to give it a try and let us know if you have success with the conversion.

      Happy jamming!

      Kindly,
      Shelby

      • since it’s not as acid, can I skip the water if using the Ruby Red grapefruit? Maybe add a little lime juioce?

  2. Hi, I added zest and processed 50% of the lemons in the processor as the limes are done in the sun shine marmalade. I did remove the pith from the lemons. The jam come out wonderful. I am very happy to find a recipe for lemon as I have a tree. Thank you.

  3. Hi, do you know if I should do any adjustments to the recipe if I am using Meyer lemons which are much sweeter than others?

    • Hi Dori. You do not have to make any adjustments to the Lemon Jam recipe when using Meyer Lemons. If they are really that much sweeter than regular lemons, you could possibly use less sugar than the recipe calls for.

  4. Hi,
    I shall be doing the Lemon Jam today and I would like to know if I can use Maple syrup instead of honey. Thanks Marguerite

      • Thank you for answering my request about Lemon Jam. My Lemon Jam is delicious. Everything turned out well. The consistency is good. The taste is a little sour, but that’s ok because maple syrup is not as sweet as honey. Thanks again, Marguerite

    • Hello Laura,
      No, this recipe doesn’t call for zest or peel at all. Only the juice and the lemon fruit pulp itself are used.

      You could add lemon zest to the juice and pulp if you want to — say 1 to 2 Tablespoons per 4-cup batch, depending on how zesty you want the jam to be.

      If you do that, would love to hear what you do, how it comes out, and if you like it. It isn’t something we have done with this recipe.

      Thanks for using Pomona’s Pectin, and happy jamming.

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