Refreshing 4-Ingredient Lemonade Jam Recipe Is Jammin' With Lemony Flavor by Milo's

Refreshing 4-Ingredient Lemonade Jam Recipe Is Jammin' With Lemony Flavor

Lemonade can be used for so much more than just sippin' in the summer. Not only can you make our lemonade vinaigrette for your salads, but also this lemonade jam for your biscuits. This refreshing and sweet lemonade jam recipe has only four ingredients and takes about 20 minutes to prep and make.

To make this lemony fruit jam, you need to gather your four ingredients. Here is your short shopping list so you can make a batch of this gluten-free lemon jam ASAP: lemonade (we use Milo's Lemonade, of course), large fresh lemons, granulated sugar and liquid fruit pectin. So not only is there the flavor of lemon from the lemonade, but also the juice and zest from fresh, juicy lemons.

Spread this low-sodium lemonade jam on toast, English muffins, biscuits, scones, waffles or pancakes for brunch or breakfast. You could also use it as a cupcake or cake filling or scoop some over a bowl of ice cream. How will you use it?

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Servings: 30 (makes 4 pints)


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Recipe Notes

  • Be sure to use a liquid measuring cup to measure the lemonade and strained liquid mixture and a dry measuring cup for the sugar. It will make a difference in how the jam will set up.
  • The longer the jam sits before being eaten, the stronger the lemon flavor will be. Be patient!
  • If you can't find Milo's lemonade, use your favorite lemonade for this jam recipe.

Here's how to make it:

  1. Zest and juice the lemons. In a medium pot, heat over medium heat for 8 minutes with Milo’s Lemonade. Do not let mixture boil. Remove from heat and strain the zest out, squeezing to make sure to release all the lemon oil from the zest. (The mixture should yield 2 cups of liquid. Add more Milo’s Lemonade to make 2 cups if you don’t have enough.)
  2. Place the 2 cups of lemon mixture and sugar in large pot that has deep sides. Over high heat, bring to a boil that cannot be stirred down. While stirring, add the liquid pectin. Continue cooking for 2 minutes. Check the temperature of the liquid. If it is 220 degrees F or higher, remove the pan from the heat.
  3. Ladle into sterilized jars. At this point you can refrigerate the jam or follow a canning process. Allow the jam to sit for at least two weeks. The lemon flavor will get stronger over time.

Nutrition Facts Per Serving

Calories: 63

Total Fat: 0g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Total Carbohydrate: 17g

Dietary Fiber: 0.6g

Total Sugars: 15.8g

Protein: 0.2g

Vitamin D: 0mcg

Calcium: 4mg

Iron: 0mg

Potassium: 19mg

Recipe by Chef Emily Lane McClish and courtesy of Milo's.

Photo credit: Milo's

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
I love lemon on just about anything. How fun to have a lemon jam to make so many things even better!

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