Lemon-Oregano Jam

Mario Batali uses this simple uncooked jam at his restaurant Babbo. He serves it with oven-roasted fish, swirling a small amount of it into very good olive oil.

  • Yield: Makes 3/4 cup

Source: Martha Stewart Living, May 1999


  • 2 lemons, scrubbed
  • 1 tablespoon salt
  • 4 teaspoons sugar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon roughly chopped fresh oregano leaves
  • 1 tablespoon roughly chopped fresh marjoram leaves


  1. Using a sharp chef's knife, quarter the lemons, then remove all the seeds.

  2. Place lemons, salt, and sugar into the bowl of a food processor. Puree while food processor is running, and drizzle in olive oil. Process until smooth, about 30 seconds. Stir in oregano and marjoram leaves. Store, refrigerated, in an airtight container up to 5 days.


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