Lemon jam - recipe with photos step by step. How to make lemon jam?

AnyutaN — May 7th, 2021 Categories: Jams

Tags: Lemon jam

Recently, lemon preparations are not new. Lemon jam, along with the usual preserves and jams made from apples, cherries and plums, can increasingly be found on store shelves. You can prepare this product yourself using a minimum set of ingredients. Variety is added by flavoring the delicacy with spices or adding other varieties of citrus fruits. We will talk about all the ways to prepare lemon dessert in this article.

Ingredients: vanillin, water, cinnamon, lemon, mint, sugar Time to add: All year

The subtleties of making lemon jam for the winter

It’s not difficult to prepare such a delicacy, the main thing is to observe some subtleties:

• citrus fruits need to be soaked in boiling water to remove bitterness;
• to eliminate bitterness, you can remove the zest and soak it separately;
• It is recommended to remove the bones inside;
• if the white layer under the peel is thick, it must be cut off;
• You need to use a thin layer of zest, it is this that gives the rich taste and bright color;
• Readiness is checked by testing: put a little mixture on a saucer; if it thickens quickly when cooling, the jam is ready.

Amber dessert

How else can you make lemon jam? The recipe in most cases only includes three main ingredients. The difference lies only in the technology for preparing a particular product. One option involves using the following ratio of ingredients: for every one and a half kilograms of lemons - 2 kilograms of sugar and 2 liters of water.

Once all the ingredients are on the table, you can start preparing lemon jam.

The recipe in this case is a little more complicated than the previous options:

1. Fresh ripe fruits must first be washed and then dried thoroughly.
2. Using a sharp thin knife, carefully cut the zest and cut it into strips.
3. Divide the remaining pulp into two parts and squeeze out all the juice. Do not throw away leftover food.
4. Pour the zest into the pan, and also pour out the measured amount of water and juice. Place the container on the stove and cook over low heat without a lid for one to three hours. Place the remaining pulp along with the seeds into a gauze bag and also place it in the pan. During the entire cooking time, the volume of the contents should be reduced by half.
5. When finished, remove the bag of pulp, cool and squeeze thoroughly. The resulting product must be added to the pan, and the pomace must be discarded.
6. After this, you need to put the pan on the stove again and gradually add sugar to the mixture. After boiling, the product should be allowed to cook for 15 minutes. The resulting mass must be checked for ductility. A drop of this mixture should not spread on the plate.

Now the finished jam can be put into jars and sent to a cool place for storage.

Useful properties of lemon jam

Lemon jam prepared without heat treatment is especially useful. It retains the maximum amount of vitamin C. This dessert is useful for boosting immunity and preventing colds.

Important! During seasonal infectious diseases, lemon jam will help to quickly cope with the symptoms of illness - headache and fever, sore throat, lack of appetite and weakness.

Lemon and ginger help with diseases of the gastrointestinal tract, and in combination with honey it not only improves the body’s overall resistance, but also has a beneficial effect on the nervous system.

The simplest option

Lemon jam is a delicacy that has a fairly wide range of applications. It can be served as a dessert for tea, spread on a piece of bread, and also used as a filling when baking buns and pies. The simplest option for preparing this product requires enamel cookware and a minimum set of starting ingredients: lemon, water and sugar in a ratio of 1:2:3.

Making lemon jam is not difficult. The whole process consists of five successive stages:

1. First, citrus fruits need to be washed thoroughly and then carefully cut into small slices with a sharp knife. In this case, it is necessary to remove all the seeds, otherwise the finished product will have a slightly bitter taste.
2. Pour the lemon pieces with water and leave in this position for 1 day.
3. The next day, the mass must be put on fire and cooked until the peel becomes completely soft.
4. After this, you need to add sugar and continue boiling for another 20 minutes.
5. Transfer the finished jam into sterilized glass jars.

To cool them gradually, it is better to immediately place them in a container with hot water. This will prevent the formation of unwanted lumps.

Nutritional and energy value:

Lemon-ginger treat

Ginger will add a zing to the lemon jam recipe. Your household will love this unusual taste. Be sure to try cooking it. It is eaten very quickly, leaving pleasant memories. Suitable for homemade baked goods, pancakes and pancakes.

Compound:

• lemons - 400 g;
• sugar - 200 g;
• ginger root 5 cm.

Boil one of the prepared, clean lemons for 10 minutes until soft. Use another fruit to squeeze the juice out of it. Cut the boiled lemon and remove all the seeds. Peel the ginger and pass it all together through a meat grinder. You should get a homogeneous puree. Place the fruit mass in an enamel pan, add the squeezed juice. Bring to a boil and cook for a third of an hour over low heat until thickened, do not forget to stir the puree.

Cool it and place it in small containers; store the lemon-ginger jam in the refrigerator.

Preparing containers

The success of the preparation depends not only on the preparation, but also on the correct preparation of the container. Containers must be free of chips at the neck, clean, sterilized and dry. If they contain water, the jam will spoil and ferment.

You can sterilize:

• in the oven;
• in the microwave;
• possible boiling;
• over the steam.

The benefits and harms of lemons

India is considered the birthplace of citrus fruits, namely the area at the foot of the Himalayas, as well as Southeast Asia. A favorable warm and humid climate means that lemons bloom and bear fruit 2-3 times a year. From India, this plant spread to European territory, and today it can be seen even on home balconies.

The composition of lemons can safely be called unique. Yellow fruits contain a huge amount of vitamin C, A, B1, B2, D and P, as well as pectin, bioflavonoids, organic acids, and essential oils. The seeds of the plant contain fatty oil and the bitter substance limonin. The high content of essential (lemon) oil explains the pleasant and at the same time sharp aroma of the zest. The calorie content of 100 grams of fruit is only 16 kcal.

What are the benefits and harms of lemons for the body? A few of the most important points to note:

1. The fruits have a pronounced antiseptic effect. Lemon juice is recommended for the prevention of atherosclerosis, urolithiasis, metabolic disorders, and hemorrhoids. You can add it to tea or salad dressing.
2. Lemon juice will also be useful for inflammatory diseases of the mouth and pharynx. It is enough to ensure regular rinsing with a solution prepared from 120 ml of water and the juice of half a lemon.
3. The yellow citrus fruit stimulates appetite, improves digestion, and helps reduce blood cholesterol levels.
4. Lemon zest often helps with the onset of a sore throat. Both essential oils and citric acid contained in the peel have a beneficial effect on the inflamed mucous membranes of the throat.
5. Lemons are used for vitamin deficiency, viral and infectious diseases, salt deposits and rheumatism.
6. Lemon peel is great for headaches.

This citrus fruit is recommended for use for heart disease and for pregnant women to include in their diet.

Product selection

The quality, concentration and taste of the finished dessert depend on the correctly selected lemon fruits:

• the fruits must be whole, without signs of spoilage;
• the skin should not be thick, the thicker the peel, the more bitterness it will be and the longer it will have to be soaked, or removed altogether;
• do not use fruits with wrinkled skin;
• the fruits should be hard, softness indicates not freshness, they will not be juicy.

Delicious recipe! Sandwiches with krill meat

Lemon jam: recipe with zest

To prepare one of the most delicious and unusual jams, we stock up on the following ingredients

• 0.6 l of water;
• 3 kg sugar;
• 3 kg of ripe lemons.

Lemon jam: recipe with zest
How to make lemon jam

Since lemons are sold year-round or grow well indoors, you can make jam whenever you want. The zest, which is part of the jam, gives it the most beneficial qualities and a delicate thick consistency. If you don't like sugary jams, you'll definitely like this recipe:

We wash the fruits with warm water, using a brush to remove wax and dirt. Using a thin, sharp knife, carefully remove the zest from the lemons. We leave the peel from a couple of fruits, throw away the rest or make candied fruits

We cut the fruits into thin slices, simultaneously removing the achenes. Pour the lemon zest into a saucepan with hot water and boil for 10 minutes. We drain the broth, pour in new water, cook the same amount and repeat the process of draining and cooking to rid the peel of bitterness. Place the boiled peel, sliced ​​lemons and sugar into an enamel pan, add a glass of water and cook over low heat for half an hour.

You will end up with liquid jam, which will thicken later. Pour the hot lemon jam with zest into sterile jars, twist, turn over and wrap in a blanket or other warm thing. Place the cooled jam in the cellar or refrigerator.

Recipe for those who don't like bitterness

If you don’t like the characteristic bitter taste in dessert, then make jam from lemons without peel. The zest can be peeled off with a special device, removed with a knife, or grated. Now all that remains before us is the sour and healthy pulp. Here is the list of required ingredients:

• Medium-sized lemons - 9 pieces.
• Granulated sugar – 1.3 -1.5 kg.

If you want a sweeter dessert, slightly increase the proportion of sugar. In any case, such jam will turn out tender, soft and homogeneous. First, any remaining bitterness should be removed from peeled lemons. To do this, soak the prepared fruits in cold water for 15 minutes. After this, cut the fruits into thin slices.

The syrup should also be prepared separately. Take a wide saucepan, add sugar, and then add 1.5-2 cups of water. Watch the syrup carefully: the sugar crystals should dissolve, but not caramelize. After the syrup becomes homogeneous, you can add lemon slices to it. This jam should be cooked for 10 minutes in 2 batches. The interval between cooking is 8 hours. The finished lemon jam is placed in prepared jars while hot.

Best Recipes

The uniqueness of this dessert is that many new interesting delicacies are prepared based on the basic version. Spices, fruits, oranges, and ginger are added to it.

Quick recipe

To get jam you need:

• lemon – 1 kilogram;
• water – 130 milliliters;
• sugar – 1 kilogram.

1. Peel the lemons with a brush. Boil for 5 minutes.
2. Cut into slices or cubes, as desired.
3. Boil syrup from water and sugar, add citrus fruits, simmer for 30-40 minutes. Add vanilla if desired.
4. Check readiness by placing some on a plate.
5. Place in prepared container and close.

Lemon jam with fruit pieces

For variety, you can use strawberries, currants, apples, pears, plums, pineapples, mangoes, and physalis.

The jam is cooked according to the scheme indicated above. Add fruit pieces 15 minutes before the end of cooking.

Recipe for meat grinder

Preparation using a meat grinder will allow you to obtain jam of a uniform consistency. The set of components used is the same as in the quick recipe. Additionally, you can use cinnamon and vanilla.

1. Soak lemons in boiling water for 10 minutes. Cut, remove the seeds and twist.
2. Add the specified amount of sugar.
3. Boil for half an hour and pour into jars.

With added water

A classic set of ingredients is used.

1. Soak lemons in boiling water for 10 minutes.
2. Cut into thin wheels, add a liter of water and leave for 10 hours.
3. Boil for a quarter of an hour, add sugar and continue cooking for about an hour. During this time, the liquid will evaporate and the slices will become transparent.

From lemon juice

The jam from the juice will be transparent, with a sunny tint.

1. Wash, cut and pass 1 kilogram of lemons through a juicer.
2. Place the pulp in a gauze cloth; it will be in the juice during the cooking process. Substances in the skin allow the mass to thicken faster.
3. Pour 1.2 kilograms of sugar into the juice and cook for half an hour.
4. Remove the bag with the cake and pour the mixture into the prepared container.

With zest

Jam with peel when finished looks like candied fruit. A classic set of components is used.

1. Separate the peel and soak for an hour in cold water. Drain the liquid and soak again.
2. Cut the peel into cubes, add sugar and boil for 10 minutes.
3. Grind the lemons in a blender or pass through a meat grinder. Place on the peel and simmer for another quarter of an hour. Divide into jars.

No cooking

This jam is called “Vitaminka”. Not only tasty, but also incredibly healthy dish. The absence of heat treatment will allow you to preserve maximum vitamins.

1. Soak a kilogram of lemons in boiling water for 10-15 minutes. Drain the liquid and dry it. The fruits must be completely dry, otherwise the jam will ferment.
2. Grind through a meat grinder and add 1.5 kilograms of sugar. Let stand for a quarter of an hour, stirring occasionally until it dissolves. Place in a sterilized, dry container and store in the refrigerator.

With oranges

Oranges will add brightness, aroma and richness to lemon jam.

• orange – 450 grams;
• lemon – 450 grams;
• sugar – 1 kilogram.

1. Wash citrus fruits. Remove the skin from the oranges. Cut into slices, remove seeds. Add sugar.
2. Squeeze the juice out of the lemons with your hands. Pour over oranges.
3. Cut the squeezed lemons into strips, add a liter of water, boil for 5 minutes, drain the liquid, add again and cook for half an hour.
4. Using a sieve, drain the liquid from the lemons into the oranges. Boil for half an hour and beat with a blender.
5. Cut the orange zest into thin strips or small cubes, place in the lemon-orange mixture and cook for another quarter of an hour.
6. Place into prepared container.

With ginger

Lemon and ginger are a combination that is not only tasty, but also healthy.

• lemons – 1 kilogram;
• ginger – 230 grams;
• sugar – 1 kilogram.

1. Squeeze the juice from one lemon and boil the rest for 10 minutes.
2. Cut into pieces, remove the seeds and beat with a blender. Pour out the prepared juice.
3. Add sugar and boil for half an hour.
4. Peel the ginger, grate and add to the lemon. Boil for another 10 minutes, put into jars.

With oranges and ginger

Lemon-ginger jam with oranges is prepared according to the previous recipe. Cut 450 grams of oranges into pieces and blend with the oranges in a blender. Increase the amount of sugar by 200 grams.

With cinnamon and vanilla

Jam with spices has a spicy delicate taste. If desired, you can use only vanilla. Jam is prepared according to a quick recipe. 10 minutes before the end of heat treatment, add 5-7 grams of vanilla and half a cinnamon stick.

With gelatin

If the housewife doubts the result, that the mass will gel, you can use gelatin. Jam is prepared according to any of the proposed recipes.

1. For the specified amount of products, 15 grams of gelatin are needed. You need to fill it with 100 milliliters of water and wait until it swells.
2. At the end of cooking, place in hot jam and boil for 2-3 minutes. Divide into jars.

With kiwi, bananas and orange

This jam is prepared according to the recipe with oranges. 10 minutes before the end of cooking, add 2 kiwis and 2 bananas, whipped in a blender.

With nutmeg

Nutmeg will add a special piquancy to the jam. The taste is not for everyone, but it's worth a try. Prepared according to the recipe with vanilla and cinnamon, you just need to add 5 grams of nutmeg.

In the bread machine

This assistant will quickly and without hassle make a wonderful, delicious dessert. The set of components is according to the classic quick recipe.

1. Boil the lemons for 10 minutes, cut into small slices, and place in a bread maker.
2. Add the specified amount of sugar and set the desired mode. If there is none, set a mode that requires cooking for 1.5 hours.
3. Place the finished jam into jars.

Recipe for confiture in a slow cooker

The set of components can be used from any recipe; the main secret is that the multicooker will make this jam without expending the housewife’s time and effort.

1. Boil lemons for 10 minutes. Finely chop and place in a multicooker bowl.
2. Add sugar and wait half an hour until the juice separates.
3. Set the “Baking” mode for 1 hour at 120 o.
4. Place the prepared jam into jars.