Lemon jam (Marmellata di limoni) from Gennaro's Limoni: Vibrant Italian Recipes Celebrating the Lemon (page 178) by Gennaro Contaldo

  • lemons
  • sugar

  • EYB Comments

    Begin recipe 1 day ahead.

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Notes about this recipe

  • Eat Your Books

    Begin recipe 1 day ahead.

  • demomcook on July 28, 2025

    Tried the Lemon Jam and it is amazing. I scaled it up to about 3 pounds of lemon slices, 5 cups of sugar, and added a split vanilla bean. Used the technique as given and have a true lemon jam, not a preserve. I used Meyer Lemons, which are sweet, so this has just a little tang. Lovely!

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