Ingredients:

  • 2 cups fresh lemon juice
  • 3 tbsp finely grated lemon zest
  • 1/2 cup filtered water
  • 3 cups granulated white sugar
  • 1 tbsp lemon pectin

Instructions:

  1. Zest the lemons first, ensuring you only grab the yellow flavedo and avoid the bitter white pith.
  2. Juice the lemons through a strainer to remove seeds, ensuring you have exactly 2 cups of liquid.
  3. Combine the lemon juice, zest, and water in a stainless steel saucepan.
  4. Stir in the sugar over medium heat, whisking constantly until the sugar crystals completely dissolve and the liquid becomes clear.
  5. Increase heat to medium-high and bring the mixture to a rolling boil.
  6. Simmer for 25-30 minutes, stirring occasionally to prevent the bottom from scorching, until the jam transforms from a watery liquid to a glossy, translucent syrup.
  7. Perform the plate test: Place a small spoon of jam on a chilled plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles, it is done.
  8. Remove from heat immediately once it reaches 220°F (104°C) or passes the plate test.
  9. Ladle the hot jam into sterilized glass canning jars with lids.