Stir in the lemon juice, then begin adding sugar, 1/2 c at a time, allowing the mixture to return to the simmer before adding more. Continue to cook over medium heat, stirring frequently, 1`5 minutes more. Partially cover pot to prevent splattering. The temperature should reach 212 degrees.
Remove from heat and stir in lemon zest. Fill hot, sterilized jars within 1/4” of the lip. Wipe the rim clean and attach new lids and screw caps on tightly. Invert jars beriefly for a quick vacuum seal, or process in a boiling water bath, submerged by 1”, for 10 minutes.
Servings: 6 half-pint jars
Time to Prepare: 1 hr including canning
Submitted By: Betsy
Original Source: Gourmet Preserves
This jam is fabulous. I doubled the recipe and 2 months later I have 1 quarter-pint jar left.