How To Make Lemon Ginger Jam With Honey
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If life gives you lemons, don’t just settle for lemonade—make lemon ginger jam instead! That’s where this lemon jam recipe will come in handy! The primary reason why we came up with this lemon jam canning recipe is because we wanted to make a readily available holistic pick-me-up that can be used during cold and flu season. It should not surprise you, then, that we make our lemon ginger jam without pectin and substitute all the sugar with honey. In addition to being healthy, this jam makes a great addition to a cup of black tea, or you can even spread it on your morning toast—perfect for all those ginger snap lovers among us! Trust us, once you experience the comfort of this jam, you’ll find yourself wishing for more lemons!
Why make this lemon ginger jam?
Now, as to the main reason for making this lemon jam recipe—when you’re sick with the flu or a cold, even the simplest tasks can feel overwhelming. That’s when you truly appreciate having some of this jam on hand. The beauty of canning is that all the hard work is done ahead of time—on a day when you’re feeling well and full of energy. When illness strikes, all you have to do is open the jar and enjoy the soothing, immune-boosting comfort of this lemon jam with honey. It’s like having a little jar of self-care ready and waiting for you exactly when you need it most!
So, if you’re feeling under the weather, mix a spoonful of this lemon ginger jam with boiling water for a soothing, holistic hot drink. It’s the perfect remedy for a sore throat and a natural alternative to NeoCitran.
Important notes about this lemon ginger jam
One important thing to know about this lemon ginger jam is its unique consistency and texture. Due to the ingredients used—like honey and lemon—it sets into a firm texture once it cools.
As a result, when you’re ready to use the jam, you’ll need to stir it in hot water to loosen it up. For hot drinks, scoop out the desired amount and stir it into the drink; the heat will help it dissolve, though it may take a little time. For cold drinks, start by adding the jam to cold water, then bring it to a boil. This helps the jam mix properly. Once it’s fully diluted, allow the drink to cool before serving.
Lemons to use in this lemon jam recipe
As with everything citrus there are plenty of options when it comes to picking lemons for your jam. Two of the most common varieties are the Eureka lemon, a type of a true lemon, and the Meyer lemon, a cross between a true lemon and a mandarin orange. The main difference between the hybrid and true lemon is the sweetness and acidity level of their fruits. For this recipe, we picked true lemons because we wanted our jam to have high acidity level. Reason being, high acidity is ideal for this jam as it was intended mainly as an additive to hot drinks. We also selected lemons with thin skin and no seeds. If you can’t find seedless lemons, you’ll need to remove the seeds before pureeing the lemons in your blender.
Yield:
The specified in this jam recipe quantity of ingredients should yield enough of jam to fill two 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jam doneness.








You will need a blender for this recipe
These are some of the blenders to consider
Healthy Lemon Jam With Honey And Ginger
Ingredients
- 1 lb. lemons, whole (unpeeled) ~ 450 g
- 1 cup honey ~ 340 g
- 2 small knobs of ginger
- Water as needed
Instructions
Prepare the fruit:
- Begin by thoroughly washing the lemons and removing the fruit crown (calyx).
- Place the washed lemons in a suitably sized pot and cover them with cold water.
- Set the pot on the stove over medium-high heat and bring the water to a rolling boil. Once the water is boiling, let lemons boil in water for 1 minute, then remove the pot from the heat.
- Drain the water while keeping the lemons in the pot. Cover them with cold water again and repeat the boil and drain process two more times.
- For the final round of preparing the fruit, cover the lemons with cold water and bring them to a boil.
- Lower the heat to medium-low and continue boiling the lemons in the water for 1 hour. Then, drain them and set aside to cool slightly for about 10 minutes.
Cooking the lemons jam:
- While the lemons cool, grate ginger and set aside.
- Using an immersion blender or a regular mixer, carefully blend the lemons until you achieve a homogeneous mixture.
- Then add honey and grated ginger and blend everything together again.
- Pour blended lemon ginger jam mixture into a suitably sized pot
- Place the pot back on the stove. Bring the jam mixture to a gentle boil over medium heat. Stir occasionally to ensure the sugar dissolves completely.
- Once the lemon jam mixture is boiling, reduce the heat to low and let it simmer uncovered for 7 minutes, stirring occasionally to prevent sticking and burning.
- Perform a chilled plate test to check the jam’s consistency and adjust if necessary.
- Once satisfied, pour lemon ginger jam into the jars and process according to your preferred canning method.
Choose your preferred canning method to preserve your jam
For those processing this preserve using water bath or steam canner, the processing time guidelines at various altitudes are as follows:
0 – 1,000 ft: 5 mins
1,001 – 6,000 ft: 10 mins
Altitudes Above 6,000 ft: 15 mins
Frequently asked questions
Is it possible to adjust the batch size of this jam recipe?
You can scale up this lemon ginger jam batch easily. To scale up, proportionally increase the ingredients. To scale down, proportionally increase the ingredients. Additionally, keep in mind that you’ll also need a larger pot to accommodate the increased quantity of ingredients. Another key point is that the cooking time will be a bit longer due to the larger batch size. However, the consistency of this jam is such that making this jam with more than 3 lb. of lemons will require a very large pot, as this jam tends to burn at the bottom very easily.
Should I strain this lemon ginger jam?
Whether or not to strain your lemon jam depends on your jam texture preferences. If you prefer a smoother jam without any pieces of peel, then we recommend straining it. However, if you enjoy the texture and appearance of small fruit pieces in your jam, then you can skip straining it.
Can I freeze this lemon jam?
Freezing lemon jam that’s meant for canning might seem strange, as canning is a way to preserve it. But if you’ve made lemon jam using a canning recipe and later decide to freeze it instead, it’s totally okay. Just use containers made for freezing with lids that stop freezer burn. This way, you can save your yummy jam without having to go through the whole canning process again. Additionally, if you are planning to freeze it, consider skipping the step where you boil lemon jam mixture altogether.
How long does this jam last?
The shelf life of lemon jam depends on various factors, including how it’s stored and whether it’s been opened or not. Here’s a general guideline for this jam:
- Unopened Jar: If properly canned and stored in a cool, dark place like a pantry, unopened lemon jam can last for about 1 to 2 years.
- Opened Jar: Once opened, lemon jam should be refrigerated to maintain its quality. It can typically last for about 6 months to 1 year in the refrigerator. However, always check for any signs of spoilage, such as mold growth or off odors, before consuming it.
How to use lemon jam?

We like to use this jam by mixing it with hot water and drinking it instead of hot tea when we are under the weather and need a liquid pick-me-up.
That being said, this lemon jam is a versatile preserve that can be used in various sweet and savory dishes. Here are some delicious ways to enjoy lemons jam:
- Glaze for Meat or Fish: Use lemons jam as a glaze for roasted chicken, pork, or fish to add a citrusy twist to your main course.
- Mix into Desserts: For those of you who like ginger snaps, how about using this lemons jam in thumbprint cookies?
- Marinades and Sauces: Mix lemons jam with soy sauce, ginger, and garlic to create a flavorful marinade or dipping sauce for meats or tofu.