Heritage Acres Homestead

Chas - Homemaker, Homesteader & Mother Hen

Lemon and Vanilla Jam

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I came across a lovely old recipe. No pectin, no sure-jel…
6 lemons (I used meyer lemons)
6 cups sugar (I used cane juice crystals)
2 Tbsp vanilla (I used the vanilla I make)

Cut the ends off the lemons and then cut them VERY thin. Remove any seeds and then cut each slice into 4 pieces.
Add 5 cups of water.
Bring to boil and then turn heat down and simmer for 45 minutes

Add your sugar and vanilla, continue to simmer at least 45 more minutes.
Mine took considerably longer, but it was rainy/snowy and I believe that made a difference.
Now, the ‘old-fashioned way’ to check for gelling is that you put a little bit on a plate. If the jam runs… cook longer. If it has resistance, then it’s ready.

Another difference, once you fill your jars with hot jam, put hot lids on your jar and invert your jars and place a towel over them. Let them get COMPLETELY cool before you turn them back over and wipe them down for storage. 
Mine did seal and so you have to take into account, this is an OLD way of doing things. If you feel the need to water bath them, go ahead. I just wanted to do it just as the recipe called for. 
Also, mine turned a very dark amber color. I believe that was due to the fact that I used cane juice crystals that are light brown in color. If you were to use white sugar, I am guessing it wouldn’t be as dark as mine. 
This jam was a lovely change to my normal strawberry/ grape/ blackberry jams. I like the candied peel, I think it will be beautifully paired with some scones and hot tea. 
If I do make this again, I may wait til I pull the jam off the oven to add the vanilla, but that’s just me. I would have liked a bit more vanilla flavor. 
I ended up with 2 pints and 2 half pints. 
I hope you enjoy! 

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