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Lemon Ginger Jam Recipe for Canning (with Honey)

Lemon ginger jam recipe sweetened only with honey, no pectin. Whole boiled lemons and fresh ginger make a firm jam for toast or for stirring into hot water. Includes canning instructions for water bath and steam canners
Prep Time10 minutes
Cook Time1 hour 10 minutes
Course: Jam
Cuisine: North American
Keyword: citrus jam, healthy jam, home remedy for dry cough, home remedy for sore throat, how to make a soothing drink, jam with ginger, jam with honey, lemon honey ginger jam, lemon jam, lemon jam ingredients, lemon jam preparation, lemon jam recipe, lemon jam uses, lemon jam withour pectin
Servings: 2 x 8 oz. (250 ml.) mason jars

Ingredients

  • 1 lb. lemons, whole (unpeeled) ~ 450 g
  • 1 cup honey ~ 340 g
  • 3 tbps small knobs of ginger Reduced to two, if desired
  • Water as needed Use enough water to cover lemons completely

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 lemon jam:

  • While the lemons cool, grate ginger and set aside.
  • If your lemons have seeds, chop them now and remove the seeds. If they’re seedless, skip this step
  • 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 often so the honey doesn’t scorch
  • 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.