Homemade Lemon Spread – Sweet, Tangy & Zesty Lemon Jam
Make your mornings brighter with this Homemade Lemon Spread (Lemon Jam)! Sweet, tangy, and bursting with fresh lemon flavor, it’s perfect on toast, scones, pancakes, or as a baking ingredient. Easy to make at home and full of natural citrus goodness!
Equipment
- Medium saucepan or double boiler
- Whisk and spatula
- Zester or microplane
- Measuring Cups and Spoons
- Sterilized jars for storage
- Optional: immersion blender for ultra-smooth texture
Ingredients
- 4–5 medium lemons (zested and juiced)
- 1–1¼ cups granulated sugar (adjust to taste)
- 2–3 tbsp butter or ghee (optional, for creamy spread)
- 2 large eggs (optional, for curd-style version)
- 1–2 tbsp water (to dissolve sugar and infuse zest)
- Optional: 1–2 tsp pectin for thicker jam-style spread
Optional flavor twists: ginger, rosemary, limoncello, cardamom, or cinnamon
Instructions
- Prep Lemons: Wash thoroughly, zest, then juice. Strain seeds.
- Combine Sugar, Zest, and Juice: In a medium saucepan, stir until sugar dissolves.
- Heat Gently: Warm over low heat to infuse zest flavor. Avoid boiling.
- Add Eggs or Butter (if using): Whisk in gradually, stirring constantly to prevent curdling.
- Cook Until Thickened: Continue stirring until the mixture coats the back of a spoon and is glossy.
- Jar the Spread: Pour into sterilized jars, leaving headspace. Seal immediately.
- Cool Before Refrigerating: Let reach room temperature. Store in the fridge for 2–3 weeks.
Notes
- Stir constantly when adding eggs to avoid scrambling.
- Adjust sugar to achieve desired balance of sweet and tart.
- For extra smooth texture, use an immersion blender.
- Properly sterilize jars for longer shelf life.
- Small batches ensure even thickening and better flavor.
- Flavor variations: add herbs, spices, or liqueurs to create signature spreads.
- Storage tips: refrigerate for 2–3 weeks; freeze for up to 3 months.