Homemade Lemon Jam

homemade #lemon #jam

Don’t you think even the name, Lemon Jam is so tempting? I know it’s not the jam season yet, we mostly make it at the end of Summer or in September here in Turkey. So why did I make this lemon jam last night? Why am I that crazy to make it at night? Did I tell you that I forget about time concept when it comes to cooking?

Homemade Lemon Jam | #jam #lemon #sweet | giverecipe.com

My parents sent a big box of lemon from their garden a few months ago and we’ve finally come to the end of these lemons! It was really hard to accept this sad reality when I saw last night that we had about a kilo left! “I must find a way to keep these beauties longer!”, I thought. I just didn’t want them to end! There is a good Turkish proverb for such cases: Every beauty has an end, so enjoy it to the fullest when you have time!

What makes these lemons so special? They were sent from Mersin, which is famous for its citrus fruits. Lemons from there are completely different from the ones we buy from markets. They are much more sour and they have such a heavenly fragrance that when you cut it in halves, you feel like you’re in a citrus yard!

Homemade Lemon Jam | #jam #lemon #sweet | giverecipe.com

So my solution was to make lemon jam! It was the first time I was making it, so I was a bit excited and curious about the result. Despite all my fears, it came out perfect! No recipe could go wrong with these incredibly fragrant lemons!

This jam has a zesty, refreshing and a little tangy flavor, so it’s good for warm Spring days! You can either have it at breakfast, spread it on biscuits or use it as a topping on lemon cake. I have another plan with it though. I’m going to make thumbprint cookies and fill them with it very soon!

Homemade Lemon Jam | #jam #lemon #sweet | giverecipe.com

Here is the recipe for Limon Receli:

5 from 1 reviews
Homemade Lemon Jam
Prep time
Cook time
Total time
Zesty, refreshing and fragrant lemon jam.
Serves: 1 small jar
  • 4 lemons
  • 2 tbsp lemon juice
  • 200g sugar
  • 2 cups water
  • 2 cups extra water to boil lemons zest
  1. Grate 3 lemons into a small pot.
  2. Slice one lemon thinly into rings or lengthwise. Add them into pot.
  3. Pour 1 cup water over lemons and boil it 10 minutes.
  4. Strain its water and repeat this step. The bitterness of lemon zest will be removed this way.
  5. Add sugar, lemon juice and 2 cups water over strained lemon zest in pot.
  6. Boil it over medium low heat until it reaches the right jam consistency, about 30 minutes.
  7. Pour it into a jar when hot and let it cool in the jar.


  1. says

    I love how sharp the jam looks…How clear! Wonderful, Zerrin. I will try this jam recipe for sure. We are not that much into very sweet jams and marmalade but this one will be a good one to make and keep around with its tangy flavor.

    • says

      Thank you Ilke! It is not too sweet, so I’m sure you will love it! Try to use fragrant lemons for this jam.

  2. says

    This is going in my TO MAKE list! Looks and sounds so good. I have never attempted to make lemon preserves, but this recipe is very tempting. Great shot too! Thank you for sharing, Zerrin!

    • says

      Hi Feride, you will love the lemon zest in it! I cut them in big slices, but you can chop into pieces too!

  3. says

    My lips are puckering and my mouth is watering. I love lemony lemon desserts and I know this would be beautiful as a topping on so many things. I know how you feel about being in a time warp when we are creating and cooking in our kitchen. I totally loose track of time. I love your cloth napkins and ornate spoons so beautiful to see some of your favorite things on display.

    • says

      I’ve already used it to fill thumbprint cookies today and it was perfectly tangy! It balances the sweetness of cookies. Happy to hear that you love the props!

  4. says

    It’s not often I see a lemon jam Zerrin! I LOVE it! So refreshing and pretty! Like lemon sunshine. I’m off to check out your cookies!

    • says

      This lemon jam is not too sweet, its fragrance and tanginess are outstanding, so we love it! Its color is great, isn’t it?

    • says

      Hi Samah! It has a great tangy flavor! We still have a little left. Thinking on how else I can use it!

  5. Jenn says

    Do you happen to know if this can be canned? It seems like it should be acidic enough, haha. Looks great but if I make it I want lots of it :)

  6. Sarah says

    When you say grate the 3 lemons do you mean the whole lemon or just the zest?

  7. gabriela nadine says

    Hello, Zerrin ! Love your site, it makes me dream of my beautiful holidays in Turkey, where I go with my husband almost every year (near Marmaris). A question, please: do I have to squeeze the juice from the 4 grated lemons ? Or is it enough to put only 2 tablespoons ? Thanks and all the best to you and your little one !

    • says

      Hi Gabriela! Thanks for stopping by! Turkey is a wonderful place for summer holidays, isn’t it? And the west of it has the best sea!
      As for your question, add just 2tbsp lemon juice to give the right consistency to the jam. The lemon flavor will be from the grated zest.
      Cheers from Turkey

  8. says

    Thank you Zerrin! I love the idea of making Lemon Jam late at night-I too lose all track of time in the kitchen. I have made lemon curd but never lemon jam. I am blessed with a lemon tree and can’t wait to try this one :)

  9. Tel says

    I made this Jam and it has been very popular i ended up with just one jar for my household will make it again but keep it a secret

  10. Tzippi says

    The first instruction says to “grate 3 lemons”. Does that mean zest/grate the peels, or grate the entire lemon?

      • suzyq says

        Hi Zerrin,
        It came out AMAZING. Do you think it would be okay to double the amount without affecting the beautiful color of the jam and would it take 60 instead of 30 minutes to cook. Not sure if you tried. Thank you soo much for sharing your recipe.

  11. Heidi says

    Thank you for posting this wonderful recipe! I found this in March of this year, and have made three batches of this since then! We have a very bountiful lemon tree, so I made five times the recipe at once. The end result was delicious – almost reminiscent of a tart lemonade! I found some lovely limes and ruby red grapefruits at the market the other day. Tomorrow I’m planning on trying this recipe, but substituting a grapefruit or perhaps a few limes for some of the lemons. Do you have any advice, or have you perhaps tried this recipe with other citrus fruits? Thanks again for such a deliciously spritely recipe, without the heavy bitterness common to most marmalades!

    • says

      Thank you for sharing your feedback on my lemon jam. It is one of the greatest hits, isn’t it? Well, I tried the same recipe for orange leaving all the skins, but not with grapefruit. I think the skin of grapefruit is not so appealing, so you might leave them out or just use little. Would love to hear the result when you try!

  12. Jan Jones says

    I am a little confused. Do you use the 3 lemons you zested, or only the one you sliced into rings, or all of them? I could not figure out when and how to add in the 3 lemons.

  13. Linda says

    I made the jam and it was delicious but too thin. I cooked it 30 minutes. Could it be that my lemons were too small and I should use 4 lemons zested instead of 3? Help……..I love the taste!

    • says

      Linda, it’s most probably about the size of lemons you used. If the jam is too thin, you can grate even 5 or 6 lemons and slice 2 or 3 lemons instead of 1. Glad that you love the taste.

  14. Gabriela Paloa says

    Hello it looks wonderful and I want to make it but the recipe itself does not appear for me and I am unable to click on anything. Can you Please send it to me.
    thank you


  1. […] already made two jars of Homemade Lemon Jam this winter, and love to use it in thumbprint cookies. When mom and dad sent us a big parcel full […]

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