Jam Tarts - Lemon JAM recipe

I want to make lemon jam tarts, not curd, jam. That thick, gelatinous, way too sweet yellow lemon jam.

So, I have scoured the internet and found a few suggestions but there is nothing thermomix.
I have tried to convert but it seems to have failed miserably so i am probably about to give up.

But, on the off chance anyone, or anyone nan / great aunt / cousin of old might have a 'tried and true' lemon jam recipe so I can make some darn lemon jam tarts!!

I found a youtube video for tarts with the right jam but no jam recipe. I can find lemon curd recipes. I find the odd lemon jam recipe but doesn't make enough sense for me to convert but I just wanna make lemon jam tarts for my dear mum.

Can anyone help? Please, maybe someone own/works/makes in a bakery LOL!!!!!!

What about a marmalade recipe using lemons?

You are looking for a marmalade recipe that yields a firm gel, but you are going to want to strain it, you need to not have the rind/chunks in there.
I dare say you won't get that bright, bakery-fake yellow though, not if you stick to wholly *natural* ingredients...

ETA: try this Lime marmalade recipe | Dan Lepard | Life and style | The Guardian, but replace the lime for lemon.

Have you thought about using lemon butter instead. My DH makes this and we use it for all sort of things. It is thick and tangy and very yummy

That lemon jam stuff in the bakery lemon tarts is bought, it probably doesn't contain any lemon. I'd say look for a lemon butter or lemon spread recipe. Or buy a jar of Kraft (eta) Lemon Spread or even try a lemon meringue pie filling.

If you google vegan lemon curd you'll find a recipe that's naturally closest to lemon curd you get in jam tarts. That stuff is totally artificial and no doubt uses gelatin as a thickener and lemon flavouring and yellow food dye.

I have pulled out my Nanna's old green and gold cookbook :)

Under jams, jellies and marmalades it has this recipe:

Lemon Jelly

Cut 6 pounds (2.72kg) of fresh lemons into thin slices.
Pour over them five quarts (20 cups or 4.73L) of water and let stand for 24 hours.
Then boil 10 minutes and strain through cheesecloth.
Add one cup of sugar to each cup of water and boil for half an hour.


Sorry you may have to do the conversions :)

Might be worth a shot. The book is ancient so I assume it would be the original style lemon jam you want?

Hth

X

ETA: added the conversions for you :)