Lemon and Almond Jam (no pectin and not marmalade)


Add a little sunshine to your mornings with this lemon jam.  This lemon and almond jam has a little zing and is not as sweet as others.  Perfect for those who have a  weakness for anything lemon.

Autumn is a special time of the year.  Looking out my kitchen window I can slowly see the lemons changing from a deep green hue to slowly turning a tinge of yellow.  By the end of autumn, their metamorphosis is complete they are finally the golden jewels of my winter foliaged garden.

This particular year has been very successful in terms of lemon yield and very excited to pick fill my very first basket for the season.  It was also the perfect year, to make some lemon jam.  There is a sense of satisfaction that is unparalleled by growing something chemical-free and preserving at their highest of the season to capture the perfect flavours of the time for the rest of the year.

freshly picked lemons basket

I have six baskets in total of lemons and have successfully given away a couple of baskets to appreciative neighbours and friends.   I also wanted to make something that would last a little bit longer than the current season. This brought me to making lemon jam and oh boy it was satisfying to use an abundance of an ingredient.  The scent of lemon infiltrated the house and for the very first time, it truly felt I was living in a somewhat self-sufficient farmhouse making a beautiful preserve.  I must say, the process itself gives you this sense of achievement. 

Now let us talk about the flavour.  When I first made this jam, I wanted to make jam and not bitter marmalade.  I did not want to go heavy on the sugar and felt if I made lemon marmalade with less sugar it would somehow be a little too tart.  

I’m not sure if you are familiar with Greek citrus spoon sweets, this lemon jam is made in a similar fashion.  Greek citrus spoon sweets sometimes include a scattering of blanched almonds.  For this jam recipe, have toasted a quarter of a cup of flaked almonds to bring the flavour out.  Lemon jam is quite tangy and you will find including a dash of earthy toasted almond flakes quite pleasant.

Of course, you can omit this step if you like.  I personally, just love seeing the flaked almonds floating blissfully inside the jar with the jam.

homemade lemon jam

If you would like your jam to naturally have less sugar, use CSR Smart Sugar Blend.

homemade lemon jam
Yield: 4 x 250g jars

Lemon and Almond Jam (no pectin and not marmalade)

Prep Time: 1 hour
Cook Time: 15 minutes 10 seconds
Total Time: 1 hour 15 minutes 10 seconds

lemon jam with a little zing to wake you up in the morning.


  • 1 kilo of lemons with no rind, pith or pips
  • 600g sugar
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup flaked lightly toasted almonds
  • 1 cup of water
  • 1/4 cup honey (optional)


  1. First step is to remove anything which may leave a bitter residue in our jam. Grate one of your lemons and boil in 1/2 cup of water. Strain and add another half cup of water and boil again for 5 minutes each time. Strain and reserve the rind.
  2. Remove the rind, pith and seeds from the lemons using a sharp knife. Try to not loose too much of the juice whilst your doing so but remove as much of the white as you can.
  3. Cut the fruit into small pieces ensuring there are no sneaky pups hiding inside the fruit pieces.
  4. Blend the kilo of cleaned lemons in a high speed blender.
  5. Throw into a saucepan with the cooked rind and orange juice and allow to boil for 5 minutes stirring with a wooden spoon. At this stage, all you have is lemon puree.
  6. Remove any foam, refer to picture as a guide.how to make citrus jam
  7. Keep on boiling in rapid heat and stir with a wooden spoon. As soon as you notice a slight change of colour, reduce heat to low, and poor the sugar into the lemon puree. Stir on low heat, to allow the sugar to dissolve.
  8. Increase your heat, ensure it is bubbling rapidly. Of course, you are stirring. The puree, will change to a deeper golden colour and will be transluscent. The foam you saw in the early stages has well and truly disappeared.
    Reduce heat to medium, and add the toasted almonds & honey. Allow to boil for a minute, then turn off.
  9. A method to see if your puree is now jam, place 1 tablespoon of the jam onto a very cold plate. Run your finger through it, it should be gel-like when it has cooled.
  10. Poor the jam onto sterilized jars when it has cooled further. Seal and turn the jar upside down. Then over again, to ensure your seal is tight.
  11. I usually store in the fridge, but a cupboard will do if you have sterilizied your jars well.


Any bowls, saucepans, mixing apparatus should be non-reactive. Use a wooden spoon to stir, and a glass bowl to keep your fruit pieces whilst your preparing the lemons.

The saucespan can be stainless steel but not aluminium.

If you would like your jam to naturally have less sugar, use CSR Smart Sugar Blend.

The cooking process depends on your saucepan an stove top. For me usually at least 14 minutes of stirring in total.

A small portion of honey in the jam can soften up the bitter edge of the jam. To minimize bitterness as much of the pith and any white membrane needs to be carefully removed before blending and boiling.

A cup of honey in a pot of jam can soften up the bitter edge of many citrus fruits.

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