lemon being juiced on a juicer

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


  • 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


  • 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.
  • 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.
  • 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.
  • 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.


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6 Responses

  1. Teresa E Loeffler
    | Reply

    My jelly did not set. Can I fix this?

    • Shelby Collings
      | Reply

      You sure can! HERE is our wonderful troubleshooting page.

  2. David
    | Reply

    Can I cut the sugar in half for this recipe? (Or any of your recipes for that matter?)

    • Sara Wolters
      | Reply

      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!

  3. Monica Strohhaecker
    | Reply

    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?

    • Shelby Collings
      | Reply

      Hello Monica,

      You could certainly try it! We would suggest using 1 teaspoon less pectin. Would love to hear how it turns out!

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