Rating: 4.5 stars
2 Ratings
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Consider this jam a "refrigerator preserve," but you can process it for canning, if you wish. Enjoy it spread on whole-grain bread or scones.

Recipe by Cooking Light August 2015


Credit: James Ransom; Styling: Claire Spollen

Recipe Summary

10 mins
1 hr
Serves 24 (serving size: 2 tablespoons)


Ingredient Checklist


Instructions Checklist
  • Remove strips of rind from lemons using a vegetable peeler, avoiding white pith. Combine rind strips and remaining ingredients in a large, heavy saucepan or large Dutch oven; bring to a boil over medium-high heat. Reduce heat to medium; cook 50 minutes or until mixture thickens, stirring frequently to prevent sticking. To test for doneness, place a small amount on a chilled plate. Tilt the plate; preserves should move sluggishly. (If testing with a candy thermometer, it should read 220°.) Discard thyme and lemon rind strips.


Nutrition Facts

132 calories; fat 0.2g; poly fat 0.1g; carbohydrates 34g; fiber 2g; sodium 1mg; calcium 21mg.