Italian Lemon Jam also known as marmellata di limoni — is a beautifully bright, sweet-tart preserve made with whole lemons. Popular along the Amalfi Coast where lemons grow in abundance, this jam captures the intense citrus flavor with a balance of sweetness and slight bitterness.
🍋 Italian Lemon Jam (Marmellata di Limoni)
🧂 Ingredients:
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1 kg (2.2 lbs) organic unwaxed lemons (about 6–8 medium lemons)
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800 g (4 cups) granulated sugar
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Water, as needed
⚠️ Use organic/unwaxed lemons since you’ll use the peel.
🥄 Instructions:
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Wash & Prep Lemons:
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Scrub lemons under warm water to remove any dirt or residue.
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Cut lemons in half lengthwise, then into very thin slices (remove seeds as you go).
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Soak the Lemons:
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Place the slices in a large bowl and cover with cold water.
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Let soak for 24 hours in the fridge — this helps reduce bitterness.
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Boil the Lemons:
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Drain the lemons, place in a pot, cover again with fresh water.
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Bring to a boil and simmer for 30–40 minutes, until the peel is tender.
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Add Sugar & Cook Jam:
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Drain the lemons again.
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Return to the pot with the sugar and a splash of water (just enough to dissolve the sugar).
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Cook over medium-low heat, stirring often, for 45–60 minutes, until it thickens to a jammy consistency.
Tip: Test doneness by placing a spoonful on a cold plate — if it wrinkles when pushed, it’s ready.
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Jar & Store:
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Pour hot jam into sterilized jars, seal tightly.
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Turn jars upside down for 10 minutes, then upright. Let cool completely.
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Store in a cool, dark place or refrigerate once opened.
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🫙 Storage:
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Keeps up to 1 year sealed in a cool pantry.
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Once opened, refrigerate and consume within 2–3 weeks.
🍞 How to Use:
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Spread on toast or scones
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Serve with cheese (great with ricotta, brie, or goat cheese)
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Swirl into yogurt or top desserts
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Use as a filling for tarts or crostatas