How to make lemon peel jam. Recipe: Lemon Peel Jam - No Lemon Juice. Orange peel jam with cinnamon

I wrote a recipe for frozen lemon juice, and now I'm writing about lemon peel jam. Since one recipe pulls another. Sometimes, before squeezing lemon juice out of lemons, I remove the zest from them with a grater, put the zest in bags, shape them into a leaf and freeze them. Usually, the zest is sooo much and lasts for a very long time. It was needed for baking, broke off the desired piece, thawed and used. But more often I make lemon jam.
After squeezing the lemon juice, there is such a treasure, in the form of a lemon skin:

Well, hands do not rise to throw away such a treasure. Here, in different regions, they make their own lemon jam. Somewhere they use whole lemons, somewhere they add a little lemon juice. And I brought this recipe from Crete. If you do not know what the jam is made from, then you will never believe that there is no lemon juice at all!
So, let's begin. I still have such crusts, halves of lemons. To make jam from them, you need to remove the inside from them. A little white flesh with membranes from the lobules. It is they who give the terrible bitterness to the jam.
It is necessary to cut the tails of the lemons, cut them in half and remove the films that remained inside after squeezing the juice. It's not hard. After peeling 1-2 lemons, you will get the hang of it and do it very quickly. There you can see where you need to pick it up with a knife.

So, I took a photo - half is already cleaned, and the other half is not yet. We clean all the lemons in the same way.

Cut the lemon peels randomly, but in small pieces. If there is damage on the crust, then be sure to remove them.

We weigh peeled and sliced lemons to know how much sugar we need. I had 2 kg of clean crusts. Generally, the ratio is 1: 1.
Now we need to boil the bitterness out of our crusts. Fill them with water, put on fire and cook for 10 minutes from the moment of boiling.

We drain the water, fill the crusts with cold water again, add a teaspoon of salt (so that the bitterness disappears faster) and repeat everything.
Drain the water again, pour fresh cold water again (we no longer add salt), cook again for 10 minutes from the moment of boiling. We drain the water and taste our crusts. We cannot completely boil the bitterness from the crusts, and we don’t need to, we must leave the lemon taste in them, and not cook to the state of paper. Sometimes lemon peels are not very bitter after the second cooking, and sometimes it is necessary to boil it 4 times. The last time I came across such vigorous lemons.

We discard the crusts on a sieve. Don't wring them out. That is how much water will remain in them, let there be so much.
It is necessary to break through the crusts with a blender while they are hot (less effort is required). Or scroll in a meat grinder. I use just such a device, which looks like a barrel organ. Here, mashed potatoes are made with its help.

Wipe off all the crusts. It turns out something like this:

Pour the ground crusts into a saucepan where we will cook the jam, add sugar there and pour in water. We put on fire and cook the jam for 30 minutes from the moment of boiling. If the crusts have collected a lot of water, then boil the jam for 5-10 minutes longer. It should turn from milky to amber.

Pour the finished hot jam into sterilized jars, close the lids and turn over. After cooling down, I store the jam in the refrigerator. But I don’t know how long it can be stored. It is so delicious that it is eaten very quickly.

None of your guests will ever guess what this jam is made of. It has an amazing lemon flavor. It is also well suited for a slice of breakfast bread, and even for pies and cakes !!! just a lifesaver. If you want, you can use lemon juice instead of water (replace half a glass of water with half a glass of lemon juice), then it will already be a heavenly delight. But, I do not see the point in this. The jam is delicious anyway. The same jam can be made from orange and tangerine peels.
I hope you enjoy my recipe. And Bon Appetit.

Time for preparing: PT03H00M 3 h.

Lemon jam is a quick recipe, according to which, at any time of the year, in about an hour and a little, you can cook a beautiful, aromatic and thick lemon jam or jam for tea. You will need a blender, which is simply irreplaceable for lemon jam, since the lemons, along with the peel, must be thoroughly chopped to a puree state. If this is not done, then the peel will be sugared in syrup and turn into unpleasant, very hard pieces that will even be difficult to chew.

Citrus fruits grown on an industrial scale are processed. In order not to rot, they are treated with biphenyl (a tasteless food additive), and covered with the thinnest layer of paraffin or wax to increase the shelf life. Unfortunately, this coating cannot be washed off with cold water; it is imperative to wash the citrus fruits with a brush or an abrasive sponge in hot water.

Time for preparing: 60 minutes
Number: 1 l

Lemon Jam Ingredients

500 g lemons;
750 g sugar;
100 ml of filtered water.

Method of making lemon jam

We start by washing the lemons thoroughly. It's a good idea to first put the lemons in a saucepan with boiling water for 1-2 minutes, then transfer to a bowl of warm water and then wash thoroughly.

Rinse the washed fruits with boiling water again, after such water procedures, all the harmfulness from the peel, hopefully, will disappear.

Cut the fruit into large pieces, put it in a blender. Do not forget to separate the lemon seeds, they are bitter!

Add cold filtered water to make the blender easier to handle and slightly dilute the concentrated fruit puree.

Grind the fruit to a smooth puree, small grains of the peel will still remain, but they will boil during the cooking process.

Now we mix the sugar with the lemon mass, if the fruits are not juicy, you can add a little more water, but not more than 50-100 ml.

For lemon jam, use a stainless steel saucepan or deep pan with a thick bottom, high sides, and a tight-fitting lid. Citrus fruits cannot be cooked in cast iron; non-stick cookware is also not suitable. We shift the lemon puree with sugar into a container, mix, put on the stove.

We close the container with a lid, gradually bring to a boil. Sometimes we remove the lid, stir until the sugar is completely dissolved and the mass boils. Cook for 45 minutes, remove the lid 10 minutes before the end of cooking.

This jam will be well stored if you just put it in clean jars, but for better preservation, I advise you to wash the jars with soda and steam them.

We pour the mass into jars. I didn’t make a reservation, we just pour it! At this stage, the jam is completely liquid, like a compote, it thickens as soon as it cools down to room temperature, and it thickens to such a state that it contains a spoon, like in a high-quality borscht.

After the lemon jam has cooled, close the jars with clean lids or tie them with parchment. We store lemon jam in a regular kitchen cabinet.

By the way, I advise you to choose the thickest-skinned lemons for lemon jam, so that the ratio of peel to pulp is 1 to 2. Usually, such fruits are not in demand and are sold cheaper.

Sun jam, made from lemon, has a rather fresh taste and amazing aroma, it is not too sweet and has beneficial properties, in general, this is an excellent treat in all respects.

INGREDIENTS

Lemon 1 Kilogram
Sugar 1 Kilogram
Water 200 Grams

First, the lemons, of course, need to be rinsed thoroughly and the rest of the ingredients prepared.

Now we cut off the peel from the lemons, we do not need most of it, we only take the peel from two lemons and cut it into thin bars, cut the lemons into slices and remove the seeds from them.

Put the peel in a saucepan and fill it with water. We put on fire and cook for 10 minutes, then drain the water, fill the peel with fresh water and cook again for 10 minutes, then do it one more time, in total you need to cook the peel 3 times.

Then we take another saucepan, already larger, and put the boiled peel, lemon slices into it, add sugar and pour water (200 g). Sugar must be added in a 1: 1 ratio to the mass of peeled lemons along with boiled peels, so they must be weighed before placing in a saucepan. When everything is measured and laid down, put the pan on low heat and boil the lemons for 30 minutes.

Put the finished jam in sterilized jars, close them with lids, turn them upside down and cover them with a blanket, leave the jars like this for a day, and then transfer them to a cool place. When the jam has cooled, it will thicken a little and will become like jam in consistency. Therefore, in winter, all you have to do is open a jar of a delicious treat and enjoy its excellent taste. Bon Appetit!

Lemon jam with zest - a step by step recipe with a photo on

Sun jam, made from lemon, has a rather fresh taste and amazing aroma, it is not too sweet and has beneficial properties, in general, this is an excellent treat in all respects.

Lemon Jam - Quick Recipe

Cooking time: 60 minutes
Quantity: 1 L

Lemon Jam

Ingredients for making lemon jam:

500 g lemons;
750 g sugar;
100 ml of filtered water.

Method of making lemon jam.

We start by washing the lemons thoroughly. It's a good idea to first put the lemons in a saucepan with boiling water for 1-2 minutes, then transfer to a bowl of warm water and then wash thoroughly.

Rinse the washed fruits with boiling water again, after such water procedures, all the harmfulness from the peel, hopefully, will disappear.

Soak and rinse lemons in hot water

Cut the fruit into large pieces, put it in a blender. Do not forget to separate the lemon seeds, they are bitter!

Cut lemons, remove seeds and place in a blender

Add cold filtered water to make the blender easier to handle and slightly dilute the concentrated fruit puree.

Add some cold water

Grind the fruit to a smooth puree, small grains of the peel will still remain, but they will boil during the cooking process.

Grind lemons until puree

Now we mix the sugar with the lemon mass, if the fruits are not juicy, you can add a little more water, but not more than 50-100 ml.

Mix lemon puree and sugar

Cooking lemon jam under the lid for 45 minutes, stirring occasionally

This jam will be well stored if you just put it in clean jars, but for better preservation, I advise you to wash the jars with soda and steam them.

We pour lemon jam into sterilized jars

After the lemon jam has cooled, close the jars with clean lids or tie them with parchment. We store lemon jam in a regular kitchen cabinet.

Lemon Jam

By the way, I advise you to choose the thickest-skinned lemons for lemon jam, so that the ratio of peel to pulp is 1 to 2. Usually, such fruits are not in demand and are sold cheaper.

Lemon Jam - Quick Recipe

Lemon jam is a quick recipe, according to which, at any time of the year, in about an hour and a little, you can cook a beautiful, aromatic and thick lemon jam or jam for tea

Lemon jam for the winter - two simple recipes: with and without zest

Lemon jam will appeal to everyone, without exception. Delicate, with a pleasant sourness, invigorating aroma and fantastically beautiful in appearance. After a spoonful of lemon jam, the migraine will go away and the cold will heal faster. But, it would be a mistake to think that lemon jam is prepared exclusively for treatment. This is a great independent dessert, or filling for a delicate biscuit roll.

Some are repelled by the bitter skin of the lemon. They do not like candied fruits and for such a fussy there is a recipe for tender jam.

Lemon jam: "tender"

1 kg of lemons;
0.5 kg of sugar;
250 grams of water.

Wash the lemons in warm water with a brush. If you plan to further use the peel for candied fruits, or simply dry the peel, pour boiling water over them.

Wipe the lemons dry with a paper towel, peel them and cut them into small wedges. Be sure to get rid of the seeds, they are very bitter and completely ruin the dessert.

Pour water into a stainless steel pot and add sugar. Place on the stove and boil the syrup. Once the sugar has dissolved, pour the sliced lemon wedges into the syrup.

Bring the jam to a boil, stir very gently with a wooden spoon, and remove the pot from the stove.

Let the jam rest and cool.

Place the pot on the stove again, bring to a boil, and simmer for 5 minutes. You need to do 3-5 such approaches with boiling and cooling, depending on how thick the jam you want to get.

Lemon itself is an excellent preservative, and when paired with sugar, the shelf life of such a jam even exceeds all reasonable limits. Nevertheless, observe the rules of hygiene: only pour the jam in sterilized jars and store it in a cool place.

Lemon Peel Jam Recipe

The zest can be somewhat bitter if not pretreated, but if this does not scare you, you can simply chop the lemons, along with the peel.

But, I propose an alternative that everyone will like.

So, wash the lemons and peel them off with a sharp knife. Cut the fruits themselves, sprinkle with sugar and leave to let them juice.

Cut the peel into thin strips. You can take not the whole zest, but from one or two lemons. Leave the rest on candied fruits, or dry.

Pour the sliced peel into boiling water and boil it for 10 minutes.

Drain and add the boiled zest to the lemons. If the lemons are low on juice, add water and place the pot on the stove. Place the lid on the pot and simmer the lemon jam for 20-30 minutes. After that, pour the hot jam into the jars and close them with lids.

Lemon jam is quite persistent and no special storage conditions are needed. The main thing is the absence of direct sunlight and the usual room temperature.

How to make lemon jam at home - two easy recipes for delicious lemon jam

Lemon jam for the winter - two simple recipes: with and without zest Lemon jam will appeal to everyone, without exception. Delicate, with a pleasant sourness, invigorating aroma and fantastically beautiful on

Lemon Peel Jam

Jam is always tasty and healthy. Fruits and berries are often used to make ordinary jam. And we will try to make lemon peel jam. It can be cooked not only in summer, but also in winter, that is, throughout the year, because lemons are available throughout the year. The jam is very tasty, has a pleasant aroma and delicate taste. To cook such jam, you need to take an enamel bowl, bowl or saucepan, stainless steel dishes are also suitable. Before starting work, you must thoroughly wash the container and make sure that no cleaning agent remains on the walls.

Jam ingredients

Citric acid 5 g;

Peels from 8 to 9 lemons;

Jam preparation method

You need to start making jam by washing the lemons. You can do this with soap or pour boiling water over the lemons in order to remove the wax that covers the lemons, and then rinse well again under running water. Chopped lemon peels, put in an enamel bowl. Pour cold water over, cover tightly and refrigerate. Change the water every 12 hours for two days. Cool the lemon peels well. Next, the washed crusts must be poured with clean cold water and cooked for 15-17 minutes under a lid. Then remove the lid and cook for another 15 minutes so that the excess liquid evaporates and the syrup becomes thicker.

After that, pour water into a saucepan, put it on the fire, add one kilogram of sugar and, stirring constantly, prepare the syrup. The syrup will be better if you add lemon pulp mashed with a blender to it. We send the boiled lemon peels into chilled sugar syrup and cook for 5 minutes. Then the lemon peels should be left in the syrup for one day. At the end of the day, put the jam on the fire again and cook for 10 minutes after it has boiled and cool. A few minutes before the end of cooking, you need to put citric acid in the jam, which is absent in the lemon peels. The finished jam should look like this: the syrup is thick, and the lemon peels are transparent. The jam is placed in sterilized jars. The cooking time for such a jam is about 2 hours. Jam is used as a dessert, and it can also be used to make sauces.

Lemon Jam with Peel

Time for preparing: 180 minutes

Choose lemons with thick peels for a thick texture. The dessert will not be bitter, the combination of sweetness, acidity and citrus flavor turns out to be exotic and very tasty.

It will take 180 minutes to cook, from the indicated ingredients you will get 2 cans with a capacity of 0.5 liters each.

- granulated sugar - 1.5 kg;

Put the lemons in a deep bowl, fill with boiling water, leave for 5 minutes. Then wash thoroughly with a sponge with an abrasive layer, rinse it several times with water, and finally pour boiling water over again.

Citrus fruits are treated with pesticides, coated with fruit wax, for long-term storage of fruits. Therefore, you need to thoroughly wash the peel from harmful coatings.

Cut the fruit together with the peel into large cubes, carefully remove the seeds - they are bitter.

We pass it through a meat grinder, the result is a homogeneous fruit gruel.

Now add hot boiled water to the bowl, mix. At this stage, you can notice accidentally remaining bones and remove them.

Pour granulated sugar into a bowl, mix, leave for 1.5 hours so that the sugar completely melts, soaks the grated peel. You can even leave the mixture overnight, then the cooking time will be slightly reduced.

We shift the mass into a container for cooking jam, put it on the stove, bring to a boil over moderate heat.

Cook over low heat for about 60 minutes, the first half an hour is better to cook under a lid, then remove the lid.

Wash cans in a solution of baking soda, rinse with boiling water, sterilize over steam for 10 minutes. Boil the lids. We spread the hot mass into warm jars. At first, it is very liquid and fluid, do not let this scare you, as it cools it will thicken strongly.

Close the jars with cooled jam tightly, store in a cool dark place. The shelf life is several months.

Lemon jam with peel through a meat grinder

Lemon jam turns out to be very tasty and beautiful. It's easy to cook - just skip the citrus fruits directly with the peel through a meat grinder and cook on the stove. In an hour, the delicious lemon jam will be ready.

For a long time, in the hinterland of the country, citrus fruits were considered exotic delicacies and if they were purchased, then, as a rule, in order to put on the table as a decoration rather than for food. Not every family could afford tea with lemon in the morning, the fruits of this fruit were sold from under the floor in the markets, by the piece, while in stores, when this product appeared, long queues instantly gathered.

In the countries of the Caucasus, it is difficult to surprise with citrus fruits: an abundance of gardens of tangerine and lemon trees are found almost everywhere, so fruits are used in different ways. They are often harvested as seaming for the winter during the harvest season. Although the fruits keep well for a long period, citrus fruits are often used to make sweet treats for the winter, and a prime example of this is lemon jam. As soon as lemon jam is not boiled: with a peel, adding other citruses, thick as jelly, in slices, mixed with ginger, and all this is not only a tasty treat with a wonderful smell, but also a very useful product in terms of the composition of vitamins.

Jam from lemons with peel - has high healing properties

Lemons can be harvested as seaming for the winter, using various recipe features and one such recipe in cooking is lemon jam with peel. Lemon jam, the recipe of which includes zest as ingredients, has high healing properties: an extraordinary combination of vitamins and microelements protects and strengthens the immune system from a host of diseases. This dessert is often used for colds and to recuperate after suffering from colds. Lemon is a natural storehouse of vitamin C, which is used in medicine as a means to reduce fever, increase the resistance of the immune system and has many other beneficial properties. Jam from lemons with peels, when heat treatment of the fruit is used in the recipe, is prepared from the following ingredients:

a little salt (a little more than half a tablespoon);
750 gr. medium-sized lemons;
750 gr. sugar (the culinary formula of this product is conditional, the amount of this ingredient can be changed at your own discretion).

Lemon jam, which uses salt, is not the only dessert to have it in the ingredients. It all starts with preparations that look like this: the lemons are thoroughly washed, divided into four parts together with the skin, and the water and salt are filled with water and set aside for three days. The water is periodically changed (three times a day), but it is already done without adding salt, this is required once at the beginning so that it draws out the bitterness from the zest, which it then gives to the jam. If you couldn't get small lemons, it's okay: you can grind everything with a blender, but if possible, before that, the peel is removed and the white film and grains are cleaned as much as possible.

Cooking can be considered complete: the pulp is mixed with sugar and cooked until boiling. The mixture should boil for a maximum of half an hour, after which everything can be poured into previously prepared (sterilized) jars.

Lemon jam with peel through a meat grinder - a simple recipe

Lemon jam with peel through a meat grinder according to the principle of production is very simple and the only thing that needs to be considered: a long time to prepare the ingredients. Lemon jam, the recipes of which include the presence of a peel in the list, require preliminary soaking of the peel in an aqueous solution, and, initially, you need to add a small amount of salt to the liquid, but you can do it differently, this is how it will look in terms of ingredients: target = "_ blank "> http://gotovte-s-udovolstvyem.ru/wp-content/uploads/2016/08/2-5-150x150.jpg 150w, http://gotovte-s-udovolstvyem.ru/wp-content/uploads /2016/08/2-5-144x144.jpg 144w, http://gotovte-s-udovolstvyem.ru/wp-content/uploads/2016/08/2-5-100x100.jpg 100w "width =" 250 " />

a kilogram of lemons;
sugar is put on the basis of individual taste.

To remove the bitterness that is in the zest, remove it with boiling water: it is poured over the surface of the already washed fruit. The procedure is done as follows: using a slotted spoon, the fruits are placed in boiling water for 5 to 10 seconds. Lemons are cut into fragments, removing the places where there were inflorescences and stalks and, if possible, cleaned of grains. Grinding in a meat grinder and filling with sugar, the mixture can be poured into jars. With the help of special lids that seal well (with deep sides), cans are well stored for a long period, but the dessert must be placed in a cold place, otherwise it will deteriorate.

Lemon and ginger jam - an extraordinary taste, a powerful remedy for colds

Lemon and ginger jam — an amazing thing: an extraordinary taste, it is a powerful remedy for colds and vitamin deficiency. The combination of the two main ingredients perfectly complements each other's properties in combating heat, colds and inflammation. To make lemon ginger jam, you need the following ingredients:

ginger root (large up to 200 gr.);
two medium-sized lemons;
300 gr. Sahara.

The peel is removed only after the fruits are washed with running water and scalded with boiling water. It needs to be cleaned as much as possible of white pulp. Grains and veins also need to be removed, they are not needed, but the pulp and peeled root are chopped, mixed, added sugar and cooked over medium heat. After the mixture boils, you need to make sure that the pulp becomes monotonous, which means that stirring is required for the boiling period. The jam needs to be cooked for 5 minutes, after which it can be poured into a glass container.

Peeled lemon jam for the winter recipe - an uncomplicated recipe

Another type of dessert is peeled lemon jam for the winter, the recipe for which is not something difficult to make. Often housewives discard the peel of citrus fruits - and the reason for this is the same bitterness and the time it takes to make. Leaving one pulp, you can speed up the process of cooking the dessert, while the bulk of the vitamins will be preserved, and the benefits of such jam will not diminish.

nine medium-sized lemons;
sugar from 1.2 kg (taste is taken into account);
half a glass of water.

There is no need to philosophize - the fruits are cleaned and, taking away the grains and peel, removing the white soft layer as much as possible, mix the pulp with sugar and water. Bringing the mixture to a boil, you need to cook for 15 minutes, after which the dessert is rolled into glass, previously sterilized jars. As dishes in which desserts are cooked, you can take pots with wide edges, which were used by our grandmothers, and they understood a lot about cooking no less than ours: it is much more convenient to cook and observe the processes in them.

Lemon jam without boiling - all vitamins are preserved

Heat treatment, which is part of the recipe for many desserts, destroys some of the trace elements, so some housewives, to avoid this, prepare lemon jam for the winter without cooking. The result is a powerful weapon against colds, which has high energy properties. The dessert recipe is extremely simple:

a kilogram of citrus fruits;
kilogram of sugar.

The fruits need to be scalded with boiling water, or the skin must be completely removed, cut into pieces as small as possible (no need to grind), mixed with sugar and packaged in jars. Such raw-cooked desserts need to be stored in a cool place: cellar, refrigerator, but the cans are covered with suction plastic lids, which must be placed in hot water before covering, so it will be more convenient to pull them over the neck.

Lemon jam with ginger and lavender and apples

Be sure to try lemon jam with lavender, ginger and apples. This lemon jam can be prepared in various ways, the unusual combination of some of the ingredients is simply amazing in its taste. You can cook lemon jam in a slow cooker, so most of the vitamins will be preserved, but if this is not possible, the classic method used by our grandmothers will do.

The dessert is easy to make: the fruits are washed, the grains, the skin are removed and the lemon is cleaned as much as possible from white fabric and veins. The pulp of the fruit is cut into pieces and, adding sugar and water, they wait for the fruit to release juice (an hour and a half). After putting the mixture on the stove, you need to let it boil, and adding a chopped sprig of lavender, cook for 15 minutes. The smell from this ingredient is simply amazing: the taste is so gorgeous that having tasted the dessert at least once, most likely, you will want more.

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Some are repelled by the bitter skin of the lemon. They do not like candied fruits and for such a fussy there is a recipe for tender jam.

Lemon jam: "tender"

1 kg of lemons;
0.5 kg of sugar;
250 grams of water.

Wash the lemons in warm water with a brush. If you plan to further use the peel for candied fruits, or simply dry the peel, pour boiling water over them.

Wipe the lemons dry with a paper towel, peel them and cut them into small wedges. Be sure to get rid of the seeds, they are very bitter and completely ruin the dessert.

Pour water into a stainless steel pot and add sugar. Place on the stove and boil the syrup. Once the sugar has dissolved, pour the sliced lemon wedges into the syrup.

Bring the jam to a boil, stir very gently with a wooden spoon, and remove the pot from the stove.

Let the jam rest and cool.

Place the pot on the stove again, bring to a boil, and simmer for 5 minutes. You need to do 3-5 such approaches with boiling and cooling, depending on how thick the jam you want to get.

Lemon Peel Jam Recipe

The zest can be somewhat bitter if not pretreated, but if this does not scare you, you can simply chop the lemons, along with the peel.

But, I propose an alternative that everyone will like.

So, wash the lemons and peel them off with a sharp knife. Cut the fruits themselves, sprinkle with sugar and leave to let them juice.

Cut the peel into thin strips. You can take not the whole zest, but from one or two lemons. Leave the rest on candied fruits, or dry.

Pour the sliced peel into boiling water and boil it for 10 minutes.

Lemon jam is quite persistent and no special storage conditions are needed. The main thing is the absence of direct sunlight and the usual room temperature.

How to make lemon jam at home - two easy recipes for delicious lemon jam

Lemon jam with zest

Sun jam, made from lemon, has a rather fresh taste and amazing aroma, it is not too sweet and has beneficial properties, in general, this is an excellent treat in all respects.

INGREDIENTS

Lemon 1 Kilogram
Sugar 1 Kilogram
Water 200 Grams

First, the lemons, of course, need to be rinsed thoroughly and the rest of the ingredients prepared.

Now we cut off the peel from the lemons, we do not need most of it, we only take the peel from two lemons and cut it into thin bars, cut the lemons into slices and remove the seeds from them.

Lemon jam with zest - a step by step recipe with a photo on

Sun jam, made from lemon, has a rather fresh taste and amazing aroma, it is not too sweet and has beneficial properties, in general, this is an excellent treat in all respects.

Lemon Peel Jam

Jam ingredients

Citric acid 5 g;

Peels from 8 to 9 lemons;

Jam preparation method

Lemon Jam - Quick Recipe

Cooking time: 60 minutes
Quantity: 1 L

Lemon Jam

Ingredients for making lemon jam:

500 g lemons;
750 g sugar;
100 ml of filtered water.

Method of making lemon jam.

We start by washing the lemons thoroughly. It's a good idea to first put the lemons in a saucepan with boiling water for 1-2 minutes, then transfer to a bowl of warm water and then wash thoroughly.

Rinse the washed fruits with boiling water again, after such water procedures, all the harmfulness from the peel, hopefully, will disappear.

Soak and rinse lemons in hot water

Cut the fruit into large pieces, put it in a blender. Do not forget to separate the lemon seeds, they are bitter!

Cut lemons, remove seeds and place in a blender

Add cold filtered water to make the blender easier to handle and slightly dilute the concentrated fruit puree.

Add some cold water

Grind the fruit to a smooth puree, small grains of the peel will still remain, but they will boil during the cooking process.

Grind lemons until puree

Now we mix the sugar with the lemon mass, if the fruits are not juicy, you can add a little more water, but not more than 50-100 ml.

Mix lemon puree and sugar

Cooking lemon jam under the lid for 45 minutes, stirring occasionally

This jam will be well stored if you just put it in clean jars, but for better preservation, I advise you to wash the jars with soda and steam them.

We pour lemon jam into sterilized jars

After the lemon jam has cooled, close the jars with clean lids or tie them with parchment. We store lemon jam in a regular kitchen cabinet.

Lemon Jam

By the way, I advise you to choose the thickest-skinned lemons for lemon jam, so that the ratio of peel to pulp is 1 to 2. Usually, such fruits are not in demand and are sold cheaper.

Lemon Jam - Quick Recipe

Lemon jam is a quick recipe, according to which, at any time of the year, in about an hour and a little, you can cook a beautiful, aromatic and thick lemon jam or jam for tea