Lemon Jam
Lemon Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups
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 see step #1
- 2 cups sugar OR 1 cup honey
- 3 teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- 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.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Measure lemon juice with pulp into sauce pan.
- Add water and calcium water, and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- 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.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Can I substitute lime juice for the lemon juice?
You sure can!
My jelly did not set. Can I fix this?
You sure can! HERE is our wonderful troubleshooting page.
Can I cut the sugar in half for this recipe? (Or any of your recipes for that matter?)
Hi David, if you still want sugar in the recipe, then you’ll need to follow the minimum sugar required (info found on our FAQ page). If you wanted no sugar or had something concentrated (like stevia), then you’d need to make a liquid pectin solution to properly dissolve the pectin. Info for that is both on the instruction sheet that comes with the pectin, and on our FAQ page. Thanks!
how would you making this into lemon pie filling? using a tsp less or 1/2 tsp less pectin or is there a better recipe for that?
Hello Monica,
You could certainly try it! We would suggest using 1 teaspoon less pectin. Would love to hear how it turns out!