As you know, lemon is an excellent tool in the fight against colds, will help strengthen the immune system and cope with beriberi. It contains a large number of vitamin C, minerals- potassium, phosphorus, amino acids and B vitamins, so necessary for well-coordinated work nervous system. Despite all the visible beneficial features this fruit, not everyone loves it because of the pronounced sour taste. Therefore, lemon jam will serve as an excellent option for those who cannot eat fresh fruit.

Classic cooking recipe

You can cook such a tasty and fragrant delicacy at any time of the year. Before you cook it, you need to choose the right fruits. Delicious and beautiful amber-colored jam will come from large and shiny bright yellow lemons. It is advisable to choose citruses without visible damage.

For cooking, you only need the lemons themselves, sugar and water. For the classic version of lemon jam, you need:

  • 2.5 liters of water;
  • 2 kg of sugar;
  • 1 kg of lemons.

For a kilogram of fragrant citrus fruits, it will be necessary to take the same amount of granulated sugar. The preparation is extremely simple:

  • fruits are washed;
  • remove the skin;
  • remove bones;
  • finely chopped;
  • mixed with sugar.

It remains only to decompose into banks. All these are recipes for jam from lemons without peel. However, you can make jam from lemons with peel, for this you only need to wash the fruits as thoroughly as possible and not spare boiling water when rinsing. The rest of the recipes are the same.

Despite the fact that boiled lemon jam is laid out in sterilized jars, it can be stored for a relatively short time. About two months in a refrigerator or cellar specially equipped for food storage. If you store jam for longer, then it loses its valuable and useful properties.

Variants with additional ingredients

Piquant jam is obtained from lemon and ginger. Ginger should be chosen in small sizes. Lemons and ginger are washed, peeled. Pour in sugar, put on fire, bring to a boil. As in the classic recipe, repeat this procedure several times. To make Lemon Ginger Jam, you will need:

  • 1 kg of lemons;
  • 0.5 kg of ginger root;
  • 1.5 kg of sugar.

Everyone knows that mint leaves have soothing properties. A decoction of mint leaves helps with nervous overexcitation. Lemon and mint jam will be an excellent tonic. The recipe for lemon and mint jam is also simple:

  • you need to take 0.5 liters of water;
  • 1 kg of granulated sugar;
  • 250 g of fresh leaves of the plant;
  • 2 lemons, it is better to take larger fruits.

Mint leaves are washed under water, then dried and cut into small pieces. Lemons are washed and, together with the peel, cut into small cubes with a knife. Transfer everything to a saucepan and cook for about 10 minutes.

Then cool, cover with a lid and put in the refrigerator for one day. A day later, they fall asleep in the resulting mass granulated sugar, stir and cook over low heat for about two hours. The finished jam is laid out in sterilized glass jars.

Yulia Vysotskaya's recipe

Julia Vysotskaya, host of the Eat at Home program, is a recognized culinary guru. And, of course, in her performance, the lemon delicacy is excellent, especially in combination with ginger and lime fruits. In order to cook lemon jam from Yulia Vysotskaya, you will need:

  • washed and peeled ginger - 100 g;
  • lime - 500 g;
  • 8-10 lime leaves;
  • 1.5 kg of sugar;
  • 800 g lemon.

The peculiarity of this recipe is that before preparing jam, limes and lemons must be soaked in a special vinegar solution for about an hour. This solution is prepared from wine vinegar and water in a ratio of three to one. After the fruits lie down in the solution, they must be thoroughly washed under running water.

In addition, lemons should be boiled for about 2 minutes with the addition of soda powder. Then also rinse thoroughly under water. After that, the lemons are cut into two parts, one of which should be larger. For the most part, squeeze out the juice and remove the zest, put everything in a saucepan, add half the lime leaves and chopped ginger. After boiling, cook for 15 minutes. Next, add the rest of the ginger, the juice from all the limes and the leaves. The procedure is repeated, that is, boiled for 15 minutes.

After all the laborious work, two blanks are connected, the lime leaves are removed, sugar and the remains of a lemon, cut into thin slices, are put. Bring to a boil and cook for 3-4 minutes.

The process of preparing such a delicacy can not be called simple, but it is worth it. The jam turns out to be a pleasant amber color and unusually interesting in taste.

Ksenia Garastyuk 14.09.2018

Who does not know that lemon is a natural keeper of vitamin C, an indispensable natural medicine in winter and an invigorating and tonic fruit in summer. Lemon jam is not only a fragrant delicacy reminiscent of summer, but also a savior from harmful bacteria and microbes.

Citrus rich taste will delight lovers of sour. Jam can be used as a filling for desserts or make lemonade with it by adding a couple of sprigs of mint and ice. Lemon jam is also one of the components of the sauce, which is served with chicken or fish.

It is better to cook a liquid delicacy from fresh fruits. To determine the ripeness of a lemon, rub the skin with your finger. If you smell a citrus aroma - the fruit is fresh, if the smell is barely perceptible, then the lemons are stale.

When preparing lemon jam for the winter, you need to exclude any possibility of contact between the fruit mass and metals. This means that you need to boil the jam in a stainless steel pan, stir the jam only with a wooden spoon. Otherwise, the sweet mass may oxidize and acquire a rusty hue, and such jam will no longer be suitable for food. For the same reason, twisted cans should not be turned over - so that the lemon mass does not touch the metal lid.

There is one trick that will make lemons fragrant and juicy: dip the whole fruit in boiling water for a couple of minutes. Take it out and follow the recipe.

Classic Lemon Jam Recipe

Before cooking from fruits, be sure to wash them with soap - the peel absorbs harmful substances, they must all be removed.

Ingredients:

  • 1.5 kg of lemons;
  • 2 kg of sugar;
  • 750 ml of water.

Cooking:

  1. Cut lemons with skin into half rings.
  2. Put in a saucepan, fill with water.
  3. Pour in half the indicated amount of sugar. During the cooking process, stir constantly and remove the foam.
  4. Boil for a quarter of an hour.
  5. Remove from the stove, cover the pan and let it brew for 5-6 hours.
  6. Bring the lemon curd back to a boil. Add the rest of the sugar. Boil 15 minutes. Leave for another 5-6 hours.
  7. Pour into banks, roll up.

Lemon and zucchini jam

The original component in the composition of the jam does not reveal itself in anything - usually no one believes that zucchini is hiding in the sweet and deliciously fragrant syrup. Take only a young vegetable, overripe zucchini will spoil the taste of jam.

Ingredients:

  • 500 gr. zucchini;
  • 1 lemon;
  • 500 gr. Sahara.

Cooking:

  1. Cut the zucchini with the skin into medium cubes.
  2. Cut the lemon also, observing the same size of the pieces, do not remove the skin.
  3. Place vegetables and fruits in a stainless steel container, sprinkle with sugar.
  4. Stir. Leave for a couple of hours. During this time, the products will give juice.
  5. Put on the stove, let it boil, cook for 10 minutes. Let the jam brew for 5-6 hours.
  6. Bring to a boil again, simmering for 10 minutes. Keep it up for another 6 hours. Sort by banks.

Lemon and orange jam

Ingredients:

Cooking:

  1. Wash all fruits. Cut off the skin. Cut it into thin strips. You can use a special peeling tool.
  2. Cut the lemons and oranges into slices, peel them and remove the seeds.
  3. Cut the slices into cubes. Place in a stainless steel bowl and sprinkle with sugar. Leave for 2 hours.
  4. Add the previously cut zest to the mass.
  5. Put on the stove, let it boil. Brew on strong fire 5-6 minutes, then reduce the power to medium and cook for another 40 minutes.
  6. Let the jam cool and arrange in jars.

Lavender Lemon Jam

The scent of lavender complements the citrus perfectly. You can add a fragrant plant to lemon wedge jam or cut the fruit into cubes - a subtle, slightly tart flavor will be appropriate for any consistency. You can also add a pinch of vanilla - it will bring out the lavender-lemon combination, just don't go overboard with the spice.

Ingredients:

  • 3 lemons;
  • 800 gr. Sahara;
  • 1 teaspoon dried lavender flowers;
  • a pinch of vanilla;
  • 1 glass of water.

Cooking:

  1. Rinse the lemons thoroughly, cut into slices or cubes along with the skin.
  2. Put the citrus in a container, sprinkle with sugar. Leave for a couple of hours.
  3. Put to boil on the stove. Add lavender and vanilla. Cook over high heat for 15 minutes, then reduce to medium and hold for another half hour.
  4. Sort by banks.

Lemon jam with ginger

Ginger gives not only a peculiar taste, but also greatly increases the benefits. With such a jam in winter, a cold is not terrible. If you want to speed up the process, pass the lemons through a meat grinder, then they will not have to be infused for several hours in sugar syrup.

Ingredients:

  • 2 lemons;
  • ginger root, 5 cm thick;
  • 300 gr. Sahara.

Cooking:

  1. Rinse the lemons, cut into cubes with the peel. Sprinkle with sugar. Leave for 2 hours.
  2. Boil in a saucepan, adding grated ginger. Boil 10 minutes. Let the jam brew for 6 hours.
  3. Boil again and leave again for 6 hours.
  4. Sort by banks.

Lemon is combined with lavender, ginger, zucchini and orange. But lemons alone make an excellent delicacy. You can experiment a little and add other spices to fragrant citrus - cinnamon, cloves.

Lemon jam has a unique taste and contains many useful substances. However, in Lately a similar product is undeservedly forgotten due to the variety of other fruits and berries. There are many recipes for making this delicacy that do not require much effort and effort.

Features of making lemon jam for the winter

You can cook a sweet citrus dish different ways. Fruits are processed in different ways, sometimes the pulp is used, in some cases the zest is used.

Preparation of raw materials and containers

Before cooking delicacies, the main ingredient is selected. Often housewives use substandard fruits, but this is wrong. To obtain tasty dish, it is better to choose ripe fruits with a clean skin. It is worth paying attention to the weight of the lemon - too light fruits are often already old, from which moisture has evaporated. The fruit stem must be fresh. If it is dried up, and the place of its fastening is wrinkled, then it is not recommended to take the product - it has long been torn off and lies in the store.

Before pouring the finished treat into them, the jars are thoroughly washed and sterilized, the lids are subjected to a similar treatment.

How to make lemonade jam at home?

There are many different recipes for making lemon treats. They differ in the number of ingredients and the method of cooking.

Classic recipe

Cook classic jam from citrus is quite simple. To prepare a sweet treat you will need:

  • lemons - 1.5 kg;
  • sugar - 2 kg;
  • water - 750 ml.
  1. The fruits are washed well and cut into half rings.
  2. Put the fruit in a container, fill it with water.
  3. Pour half the sugar and put on fire, boil, stirring constantly.
  4. Cook for 15 minutes, remove the foam if necessary.
  5. Later given time remove from the stove, leave for 6 hours in a closed saucepan.
  6. The container is again placed on the fire, brought to a boil, the remaining sugar is added.
  7. Cook for 15 minutes, cool for 6 hours.

The finished product is poured into prepared jars and closed with lids.

Fast option "Five Minute"

This jam is prepared very quickly and does not require much effort. For him you need:

  1. Citrus fruits are washed. To leave the peel or not depends only on the desire of the hostess.
  2. The fruits are cut, the bones are removed and crushed with a meat grinder.
  3. Sprinkle the mixture with sugar and leave for 20 minutes.
  4. The container is placed on a large fire and brought to a boil.
  5. After boiling, cook for exactly 5 minutes.

The hot product is immediately laid out in jars. Such jam can be eaten in its pure form or added to tea and water.

With zucchini

A delicacy with zucchini has an unusual taste, but many people do not even realize that one of the ingredients is a vegetable. It is better to choose young fruits, they are softer and more tender.

  • 0.5 kg of zucchini;
  • 1 lemon;
  • 0.5 kg of sugar.
  1. Wash the zucchini and cut into small cubes. The skin can not be removed if the fruit is young.
  2. The lemon is also washed and cut into similar pieces along with the peel.
  3. The products are placed in a container, sugar is poured, mixed and left for a while for the juice to appear.
  4. Put on the stove, bring to a boil and cook for 10 minutes, leave to infuse for 6 hours.
  5. Repeat the process one more time. The cooled dish is laid out in jars.

This jam keeps well in a cool place for a long time.

With oranges

The delicacy contains only citrus fruits and many useful substances. When choosing oranges, pay attention to the skin - such fruits will be sweeter.

  • oranges - 5 pcs.;
  • lemons - 5 pcs.;
  • sugar - 1 kg.
  1. The fruits are washed, the skin is cut off and cut into small strips.
  2. The pulp is peeled from the skin and seeds, cut into cubes.
  3. Fall asleep with sugar in a container and leave for a couple of hours.
  4. Add the zest, put on the stove and bring to a boil.
  5. Cook over high heat for 5 minutes, then cook over low heat for 40 minutes.

with ginger

A treat with ginger helps with various colds and has unusual taste.

  • lemons - 2 pcs.;
  • ginger - 1 root about 5 cm thick;
  • sugar - 300 gr.
  1. The fruits are washed, cut into small cubes, the peel does not need to be cut.
  2. Pour the fruit with sugar and leave for 2 hours.
  3. Ginger is grated, added to the mixture when it boils. Boil for 10 minutes, leave for 6 hours to cool.
  4. Repeat the procedure, package the product in jars.

lemon jam With ginger it will be nice to eat on winter days.

With zest

To cook jam with zest you need:

  1. The fruits are washed, peeled, the pulp is cut into small cubes and covered with sugar in a saucepan.
  2. The peel is cut into small strips. Pour it into boiling water and boil for 10 minutes.
  3. The boiled zest is added to the lemons, put on fire and boiled for half an hour.

The finished product can be eaten or packaged in prepared jars.

with apples

Apple jam with yellow fruit diversifies the usual delicacy. Prepare for cooking:

  • apples - 2 kg;
  • sugar - 1 kg;
  • lemon - 2 pcs.
  1. Syrup is made from water and sugar. The water in the saucepan should cover the sugar.
  2. Pre-washed and cut into small pieces of apples are added to the finished mixture, cooked over low heat until the apples become transparent.
  3. Remove the zest from the lemon with a fine grater, cut the flesh into slices.
  4. Add lemon and zest to the pan, cook for 5 minutes.

The resulting mixture is immediately laid out in jars and closed with airtight lids.

With peel

It will take a little longer to cook jam with a peel, but the delicacy turns out to be incredibly tasty.

  • lemon - 1 kg;
  • sugar - 0.8 kg;
  • salt - 1 tbsp. spoon.
  1. Citrus fruits are washed and cut into 4 parts, poured with water, to which salt is added. Leave for 3 days, change the water daily, but do not add salt again.
  2. On the 4th day, the peel is removed, put in a container, water is added and brought to a boil. After that, they immediately remove it, drain the water, add fresh water and put it on fire again. Repeat the procedure three times.
  3. The peel without water is crushed with a blender.
  4. The pulp is cleaned of a white film, finely chopped.
  5. Combine all ingredients, add sugar and simmer for 30 minutes.

Jam keeps well in a cold place.

With dates

To make jam with dates, you need to take:

  • 350 g dates;
  • 0.5 pcs. lemon
  • 0.5 st. Sahara;
  • 1 st. water.

Making this jam is also easy. Fruits are washed, dates are pitted, lemons are peeled. Everything is cut into small pieces. A syrup is prepared from sugar and water, to which fruits are added. Cook over low heat until the mixture thickens. The delicacy can be left with pieces, or you can grind it with a blender.

In a slow cooker

A slow cooker will allow you to make jam from lemons without wasting a lot of time.

  • lemons - 6 pcs.;
  • sugar - 1.2 kg;
  • vanilla sugar - 1 tsp
  1. Lemons are cut into small semicircles, the seeds are removed.
  2. Pour into a multicooker bowl. Pour 1.2 liters of water and bring to a boil. Multicook mode, temperature - 130 degrees. Boil 40 minutes.
  3. Add sugar and vanilla, cook for 1 hour.

The finished mixture is laid out in jars and closed with lids.

in the microwave

To cook a treat in the microwave, prepare:

  • 0.5 kg of lemons;
  • 1.5 stack. water;
  • 3 stack. Sahara.

Lemons are finely chopped, put in a bowl and poured with water. The container is placed in the microwave for 10 minutes, the mixture should come to a boil. Carefully add sugar to the container and put in the microwave for another 8 minutes, stirring occasionally. The product is taken out of the device and poured into prepared containers.

Through a meat grinder

The recipe for making this jam is quite simple. You will need:

  • 400 g of lemons;
  • 400 g of sugar;
  • 150 g of water.

Lemons are washed, cut into small pieces and scrolled through a meat grinder. Sugar is added and left for 6 hours. Water is added to the mixture, boiled over low heat for a couple of hours, stirring constantly. Gradually, the dish will become thicker. The finished delicacy is packaged in jars.

Lavender Lemon Jam

This jam smells wonderful and has a pleasant taste.

  • lemons - 3 pcs.;
  • sugar - 0.8 kg;
  • dried lavender - 1 tsp;
  • some vanilla;
  • water - 1 stack.

The yellow fruits are washed and cut into small pieces. Fall asleep with sugar in a container, leave for a couple of hours. Put the pan on the fire, add vanilla and lavender and cook over high heat for 15 minutes. Reduce the temperature and cook for half an hour. Lay out in jars and put in a cool place.

Treat storage

Lemon jam is best stored in the refrigerator or cellar. There it will remain good condition, will not deteriorate until winter. The main thing is to roll up the lids well and make sure that they do not swell.

Lemon jam is famous for its unusual taste and useful properties. Unlike the usual recipes, a citrus treat can be prepared all year round.

Benefits of Lemon Jam

Everyone knows that citrus fruits are good for health. They are added to tea and boiled fragrant jam, which retains all the properties of fruits.

  • lowers fever;
  • relieves angina, removing the inflammatory process;
  • strengthens the immune system with great content vitamin C;
  • lowers cholesterol levels;
  • serves as a good prevention of cardiovascular diseases;
  • relieves swelling.

Jam has big amount useful qualities, but it is forbidden to use when:

  • obesity
  • diabetes;
  • gastritis;
  • pancreatitis;
  • gastrointestinal ulcers.

You should also refrain from using lactating women, as it can cause allergic reactions in infants.

Lemon jam recipes for the winter

To make the dessert tasty and fragrant, it is important to choose the right citrus fruits. There should be no damage or rot on the surface of the lemon. The maturity of the fruit is easy to determine by aroma. If you rub the skin with your fingers, then the ripe fruit will begin to exude a tart smell. If it is barely noticeable, then the lemon has already dried up and is not suitable for jam. Overripe fruits also the best option. During the cooking process, they will turn into porridge.

For cooking, stainless steel dishes are used, on the surface of which there are no chips. Stir during the cooking process only with a wooden spoon. This is due to the fact that metal utensils in contact with acid begin to oxidize and the dessert becomes unsuitable for consumption.

To keep the jam longer, do not take tap water. Bottled or filtered is best. Dessert is cooked minimum temperature, removing in the process the resulting foam, which can ruin the entire batch of jam.

Lemon jam recipes with photos will help you understand the principle of cooking and please your family delicious dessert.

Easy Lemon Jam Recipe

The recipe is classified as universal. Jam can be added to tea, spread on a roll, used as a layer of biscuits and pie filling.

  1. Rinse and rinse fruits with boiling water. Cut into cubes along with the peel. In the process, remove the bones. Beat with a blender.
  2. Add sugar. Mix. Leave for 12 hours.
  3. Put on minimum fire. Heat up. Do not bring to a boil.
  4. Cool and pour into glass containers. Store in refrigerator.

Lemon peel jam

The delicacy turns out to be surprisingly tasty, golden-sunny and appearance lifts the mood. Despite the fact that the skin is used for cooking, bitterness is not felt at all in the jam.

  • lemon - 1 kg;
  • salt - 20 g;
  • sugar - 800 g.
  1. Rinse citrus. Cut each into 4 pieces. Pour water into a deep container and salt. Submit your finished product.
  2. Leave for 3 days. Change the water daily, but do not add any more salt. This procedure will completely relieve the jam of bitterness.
  3. Cut off the peel from each part, pour water and send to the fire. When it boils, immediately turn off the burner. Drain the liquid and refill with water. Boil. Repeat the process 3 times.
  4. Drain the liquid completely, and beat the skin with a blender.
  5. Peel the lemon pulp from the partitions, removing the white fibers. Cut into slices very finely.
  6. Connect two masses. Pour in sugar. Mix.
  7. Put on minimum heat and cook for half an hour. The mixture should thicken.
  8. Transfer to prepared jars. Close with lids.

Lemon peel jam

This recipe makes delicate dessert with an invigorating aroma and fantastic beautiful view.

  • peels - from 18 lemons;
  • sugar - 1 kg;
  • water - 400 ml;
  • citric acid - 10 g.
  1. Wash lemons with soap. Pour boiling water over. This will help to completely remove the wax that the fruit is treated with for greater preservation.
  2. Cut off the rind completely. Fill with water and close the lid. Leave for 2 days. Every 12 hours the water must be changed. Drain the liquid.
  3. Pour cold water. Cook for a quarter of an hour under a closed lid. Open the lid and cook for another quarter of an hour.
  4. Pour sugar with the volume of water indicated in the recipe. Boil syrup. Cool down.
  5. Add crusts and cook for 7 minutes. Remove for a day in the refrigerator.
  6. Boil for a quarter of an hour. pour citric acid. Transfer to banks.

Lemon jam through a meat grinder

This option is ideal for busy housewives. There is no need to engage in long chopping of fruits. It is enough to skip the lemons through a meat grinder. The consistency of the jam will become similar to jam.

  • lemon - 2 kg;
  • sugar - 2.4 kg;
  • water - 700 ml.
  1. Wash the lemons several times. Remove the zest with a fine grater. Remove the white part that gives bitterness.
  2. Cut into pieces, remove the bones. If you leave them, then the jam will turn out bitter.
  3. Select the nozzle in the meat grinder with large holes. Chop citrus.
  4. Pour into a saucepan and add the zest.
  5. Boil water separately and add sugar. Cook for 4 minutes, removing foam in the process. Remove from fire.
  6. When the syrup has cooled to 80 ° C, pour into a puree. Boil 7 minutes. Cool down.
  7. Cook for another quarter of an hour and set aside for an hour.
  8. Return to heat and cook for 20 minutes, stirring constantly. By this point, the treat should thicken a lot.
  9. Transfer to small containers and roll up.

Lemon five-minute jam

Sweet and sour taste with a pleasant bitterness will appeal to all lovers of lemon dishes.

  • thin-skinned lemon - 450 g;
  • sugar - 1 kg.
  1. Chop the washed fruits. Remove seeds and pass through a meat grinder.
  2. Pour in sugar. You can use a special gelling agent.
  3. Stir and set aside for a quarter of an hour so that the fruit releases juice.
  4. Put on maximum fire. Boil while stirring. After that, cook for 5 minutes. Hold the mass with the addition of gelling sugar for no more than 2 minutes.
  5. Pour into prepared containers and roll up.

Lemon and apple jam

For cooking, it is better to use sweet varieties of apples.

  • apple - 2 kg;
  • lemon - 360 g;
  • warm water;
  • sugar - 1 kg.
  1. Pour sugar into water. The liquid should just cover it slightly. Stir until completely dissolved.
  2. Cut the rough skin off the apples. If soft, then you can leave. Cut into slices, removing the core. Pour into syrup and cook until translucent.
  3. Using a fine grater, remove the zest from pre-washed and dried lemons. Cut the pulp into slices. Remove seeds.
  4. Send citruses to the syrup. Boil 5 minutes. Sort into banks. Roll up.

Ginger Lemon Jam

An extremely simple recipe that does not require any cooking. You can store such jam only in the refrigerator.

  • ginger - 500 g;
  • honey - 500 ml;
  • lemon - 500 g.
  1. Finely grate the ginger.
  2. Dice well washed lemons. The size of each is 1x1 cm.
  3. Transfer prepared products to jars. Pour in honey. Mix.
  4. Transfer to containers and close tightly with lids.

Lemon and pear jam

For cooking, you need hard pears, slightly unripe. The jam is thick and flavorful.

  • pear - 600 g;
  • lemon - 240 g;
  • sugar - 1 kg.
  1. Remove the peel from the pear if desired. Then you need to cut and cut the core. Cut into small slices.
  2. Squeeze juice from lemons. Cut the peel into small pieces.
  3. Cover the pears with sugar. Pour in juice and add zest. Mix and leave for 12 hours.
  4. Drain the juice. Boil. Remove all foam completely. Add fruits. Cook until mixture thickens. The pears should become transparent, and the syrup dark and thick, like fresh honey.

Lemon and banana jam

Bananas should be purchased firm, ripe and deep yellow.

  • banana - 480 g;
  • mint - 5 g;
  • sugar - 200 g;
  • ginger - 5 g;
  • lemon zest - 20 g;
  • water - 50 ml;
  • lemon juice - 30 ml.
  1. Cut the banana pulp into random pieces. Add lemon zest.
  2. Pour sugar into the water and boil the syrup. Add juice. Mix and pour over bananas.
  3. Leave for 3 hours. Boil for a quarter of an hour. Pour into prepared jars. Roll up.

Lemon and quince jam

Due to the specific taste, few people like quince, but this fruit, in combination with lemon, can be cooked delicious jam.

  • quince - 1 kg;
  • lemon - 120 g;
  • sugar - 1 kg;
  • nuts - 230 g walnuts;
  • water - 240 ml.
  1. Cut the skin off the quince. Cut out the core and cut into random pieces. Place in boiling water and cook for 7 minutes. Strain.
  2. Pour half the sugar with water. Cook until dissolved. Pour over quince and leave for 3 hours.
  3. Pour in the remaining sugar. Cook for a quarter of an hour. Add nuts and thinly sliced ​​lemon.
  4. Boil 7 minutes. Pour into prepared jars. Close with lids.

Lemon jam with lavender flavor

Lavender perfectly complements the aroma of lemon and makes the taste of jam more refined.

  • dried lavender flowers - 10 g;
  • lemon - 360 g;
  • water - 240 ml;
  • sugar - 800 g.
  1. Cut citruses into cubes. Sprinkle with sugar. Leave for 2 hours. Juice should stand out.
  2. Put on medium fire. When it boils, add lavender. Cook for a quarter of an hour. Switch the mode to a minimum and cook for another half an hour.
  3. Transfer while hot to prepared containers. Roll up.

Terms and conditions of storage

A dark and necessarily cool room is suitable for storage, in which the temperature is maintained within + 9 ° ... + 15 ° С. If the dessert was subjected to heat treatment, then the taste and useful properties will remain for 2 years.

But the raw product is not suitable for such a long storage. Its shelf life is six months. Therefore, it is not recommended to harvest in large volumes.

Conclusion

Lemon jam is easy to make. If you follow the recommendations, everyone gets it the first time. A healthy fragrant delicacy that can delight all guests with its surprisingly delicate taste.

Source: kak-peresadit.ru

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, a migraine will go away and a cold will be cured faster. But, it would be a mistake to think that lemon jam is prepared solely for treatment. This is a wonderful independent dessert, or a filling for a delicate biscuit roll.

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

  • 1 kg of lemons;
  • 0.5 kg of sugar;
  • 250 gr of water.

Wash lemons in warm water with a brush. If you plan to continue using, or simply, pour boiling water over them.

Pat the lemons dry with a paper towel, remove the skin and cut into small pieces. Be sure to get rid of the seeds, they are very bitter and completely ruin the dessert.

Pour water into a stainless steel saucepan and add sugar. Put on the stove and boil the syrup. As soon as the sugar dissolves, pour the chopped lemon wedges into the syrup.

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

Let the jam rest and cool.

Place the pot back on the stove, bring to a boil, and simmer for 5 minutes. Such approaches with boiling and cooling should be done 3-5, depending on how thick the jam you want to get.

Lemon itself is an excellent preservative, and paired with sugar, the shelf life of such jam completely exceeds all reasonable limits. And yet, follow the rules of hygiene: pour the jam only into sterilized jars and store it in a cool place.

Recipe for lemon zest jam

The zest can be somewhat bitter if not pretreated, but if that doesn't scare you, you can just chop the lemons, along with the rind.

But, I offer an alternative option that everyone will like.

  • 1 kg of lemons;
  • 700 gr sugar.

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

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

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

Drain the water and add the boiled zest to the lemons. If the lemons have given little juice, add water and put the pan on the stove. Cover the pan with a lid and boil the lemon jam for 20-30 minutes. After that, pour the hot jam into jars and close them with lids.

Lemon jam is quite stable and no special conditions are needed for its storage. The main thing is the absence of direct sunlight and normal room temperature.

Watch the video recipe - how to make lemonade jam for the winter:

Lemon peel is incredibly beneficial for human body. In terms of vitamin C content, it is 3 times higher than lemon pulp, and therefore acts as an excellent tool for the prevention and treatment of colds. Lemon zest, having a strong antibacterial effect, will help get rid of a sore throat with sore throat.

Not every person, despite such a huge benefit of lemon peel, wants to use it fresh. Of course, lemon peels can also be dried, but, perhaps, even in this case, only a few will enjoy the use of such a product. And here is a tender, very tasty and fragrant jam from lemon peels sure everyone will love it! How to prepare this healing delicacy? Let's explore all the subtleties of this culinary process together. Let's get started!?

Getting lemon peel

First of all, we need to get lemon peels in the amount of three hundred grams. In order to do this, you need to thoroughly wash the lemon fruits under running water, scald them with boiling water and, armed with a knife, remove the zest in the form of a spiral ribbon. It is very important to use a very sharp, well-ground knife for this, otherwise it will not be possible to achieve perfect fineness. The white layer, located immediately after the lemon zest, will add bitterness to the jam, and therefore it is highly not recommended to touch it.

Preparatory stage

The extracted lemon peels should be cut into small pieces, placed in a small container and poured with cold water. In this form, the zest should lie for two days, but at the same time it is necessary to drain the old water and add new water every 12 hours.

Features of cooking

At the next stage of making jam, you need to place the soaked lemon peels in a bowl, pour them with cold distilled water (200 ml) and send them to the stove. After the mass boils, continue cooking for another 10 minutes.

Pour water (1 l) into another container, add granulated sugar (600 g) and boil. After boiling, continue to cook on the smallest fire for 15 minutes. Dip the lemon zest into the resulting sweet syrup and cook for about 5 minutes. Remove from heat and leave to rest for two days.

Then boil and cool the lemon peel jam 2-3 more times until the syrup becomes thick and the peels are transparent. Pour the finished jam into pre-sterilized hot jars and cork with lids. After the containers have completely cooled down, store them in a cool place.

Lemon jam is famous for its unusual taste and useful properties. Unlike the usual recipes, citrus delicacy can be prepared all year round.

Benefits of Lemon Jam

Everyone knows that citrus fruits are good for health. They are added to tea and fragrant jam is brewed, which retains all the properties of fruits.

Benefits of jam:

  • lowers fever;
  • relieves angina, removing the inflammatory process;
  • strengthens the immune system due to the high content of vitamin C;
  • lowers cholesterol levels;
  • serves as a good prevention of cardiovascular diseases;
  • relieves swelling.

Jam has a large number of useful qualities, but is prohibited for use when:

  • obesity
  • diabetes mellitus;
  • gastritis;
  • pancreatitis;
  • gastrointestinal ulcers.

You should also refrain from using lactating women, as it can cause allergic reactions in infants.

Advice! Honey, mint and cinnamon enhance the beneficial properties of jam.

Lemon jam recipes for the winter

To make the dessert tasty and fragrant, it is important to choose the right citrus fruits. There should be no damage or rot on the surface of the lemon. The maturity of the fruit is easy to determine by aroma. If you rub the skin with your fingers, then the ripe fruit will begin to exude a tart smell. If it is barely noticeable, then the lemon has already dried up and is not suitable for jam. Overripe fruits are also not the best option. During the cooking process, they will turn into porridge.

For cooking, stainless steel dishes are used, on the surface of which there are no chips. Stir during the cooking process only with a wooden spoon. This is due to the fact that metal utensils in contact with acid begin to oxidize and the dessert becomes unsuitable for consumption.

To keep the jam longer, do not take tap water. Bottled or filtered is best. The dessert is cooked at a minimum temperature, removing the resulting foam in the process, which can ruin the entire batch of jam.

Lemon jam recipes with photos will help you understand the principle of cooking and please your family with a delicious dessert.

Easy Lemon Jam Recipe

The recipe is classified as universal. Jam can be added to tea, spread on a roll, used as a layer of biscuits and pie filling.

You will need:

  • sugar - 4 kg;
  • lemon - 2 kg.

How to cook:

  1. Rinse and rinse fruits with boiling water. Cut into cubes along with the peel. In the process, remove the bones. Beat with a blender.
  2. Add sugar. Mix. Leave for 12 hours.
  3. Put on minimum fire. Heat up. Do not bring to a boil.
  4. Cool and pour into glass containers. Store in refrigerator.

Lemon peel jam

The delicacy turns out to be surprisingly tasty, golden-sunny and uplifting in appearance. Despite the fact that the skin is used for cooking, bitterness is not felt at all in the jam.

You will need:

  • lemon - 1 kg;
  • salt - 20 g;
  • sugar - 800 g.

How to cook:

  1. Rinse citrus. Cut each into 4 pieces. Pour water into a deep container and salt. Submit your finished product.
  2. Leave for 3 days. Change the water daily, but do not add any more salt. This procedure will completely relieve the jam of bitterness.
  3. Cut off the peel from each part, pour water and send to the fire. When it boils, immediately turn off the burner. Drain the liquid and refill with water. Boil. Repeat the process 3 times.
  4. Drain the liquid completely, and beat the skin with a blender.
  5. Peel the lemon pulp from the partitions, removing the white fibers. Cut into slices very finely.
  6. Connect two masses. Pour in sugar. Mix.
  7. Put on minimum heat and cook for half an hour. The mixture should thicken.
  8. Transfer to prepared jars. Close with lids.

Lemon peel jam

According to this recipe, a delicate dessert with an invigorating aroma and a fantastically beautiful view is obtained.

You will need:

  • peels - from 18 lemons;
  • sugar - 1 kg;
  • water - 400 ml;
  • citric acid - 10 g.

How to cook:

  1. Wash lemons with soap. Pour boiling water over. This will help to completely remove the wax that the fruit is treated with for greater preservation.
  2. Cut off the rind completely. Fill with water and close the lid. Leave for 2 days. Every 12 hours the water must be changed. Drain the liquid.
  3. Fill with cold water. Cook for a quarter of an hour under a closed lid. Open the lid and cook for another quarter of an hour.
  4. Pour sugar with the volume of water indicated in the recipe. Boil syrup. Cool down.
  5. Add crusts and cook for 7 minutes. Remove for a day in the refrigerator.
  6. Boil for a quarter of an hour. Pour in citric acid. Transfer to banks.

Lemon jam through a meat grinder

This option is ideal for busy housewives. There is no need to engage in long chopping of fruits. It is enough to skip the lemons through a meat grinder. The consistency of the jam will become similar to jam.

You will need:

  • lemon - 2 kg;
  • sugar - 2.4 kg;
  • water - 700 ml.

How to cook:

  1. Wash the lemons several times. Remove the zest with a fine grater. Remove the white part that gives bitterness.
  2. Cut into pieces, remove the bones. If you leave them, then the jam will turn out bitter.
  3. Select the nozzle in the meat grinder with large holes. Chop citrus.
  4. Pour into a saucepan and add the zest.
  5. Boil water separately and add sugar. Cook for 4 minutes, removing foam in the process. Remove from fire.
  6. When the syrup has cooled to 80 ° C, pour into a puree. Boil 7 minutes. Cool down.
  7. Cook for another quarter of an hour and set aside for an hour.
  8. Return to heat and cook for 20 minutes, stirring constantly. By this point, the treat should thicken a lot.
  9. Transfer to small containers and roll up.

Lemon five-minute jam

Sweet and sour taste with a pleasant bitterness will appeal to all lovers of lemon dishes.

You will need:

  • thin-skinned lemon - 450 g;
  • sugar - 1 kg.

How to cook:

  1. Chop the washed fruits. Remove seeds and pass through a meat grinder.
  2. Pour in sugar. You can use a special gelling agent.
  3. Stir and set aside for a quarter of an hour so that the fruit releases juice.
  4. Put on maximum fire. Boil while stirring. After that, cook for 5 minutes. Hold the mass with the addition of gelling sugar for no more than 2 minutes.
  5. Pour into prepared containers and roll up.

Advice! To make the jam less high-calorie, sugar can be replaced with fructose.

Lemon and apple jam

For cooking, it is better to use sweet varieties of apples.

You will need:

  • apple - 2 kg;
  • lemon - 360 g;
  • warm water;
  • sugar - 1 kg.

How to cook:

  1. Pour sugar into water. The liquid should just cover it slightly. Stir until completely dissolved.
  2. Cut the rough skin off the apples. If soft, then you can leave. Cut into slices, removing the core. Pour into syrup and cook until translucent.
  3. Using a fine grater, remove the zest from pre-washed and dried lemons. Cut the pulp into slices. Remove seeds.
  4. Send citruses to the syrup. Boil 5 minutes. Sort into banks. Roll up.

Ginger Lemon Jam

An extremely simple recipe that does not require any cooking. You can store such jam only in the refrigerator.

You will need:

  • ginger - 500 g;
  • honey - 500 ml;
  • lemon - 500 g.

How to cook:

  1. Finely grate the ginger.
  2. Dice well washed lemons. The size of each is 1x1 cm.
  3. Transfer prepared products to jars. Pour in honey. Mix.
  4. Transfer to containers and close tightly with lids.

Lemon and pear jam

For cooking, you need hard pears, slightly unripe. The jam is thick and flavorful.

You will need:

  • pear - 600 g;
  • lemon - 240 g;
  • sugar - 1 kg.

How to cook:

  1. Remove the peel from the pear if desired. Then you need to cut and cut the core. Cut into small slices.
  2. Squeeze juice from lemons. Cut the peel into small pieces.
  3. Cover the pears with sugar. Pour in juice and add zest. Mix and leave for 12 hours.
  4. Drain the juice. Boil. Remove all foam completely. Add fruits. Cook until mixture thickens. The pears should become transparent, and the syrup dark and thick, like fresh honey.

Lemon and banana jam

Bananas should be purchased firm, ripe and deep yellow.

You will need:

  • banana - 480 g;
  • mint - 5 g;
  • sugar - 200 g;
  • ginger - 5 g;
  • lemon zest - 20 g;
  • water - 50 ml;
  • lemon juice - 30 ml.

How to cook:

  1. Cut the banana pulp into random pieces. Add lemon zest.
  2. Pour sugar into the water and boil the syrup. Add juice. Mix and pour over bananas.
  3. Leave for 3 hours. Boil for a quarter of an hour. Pour into prepared jars. Roll up.

Lemon and quince jam

Few people like quince because of its specific taste, but this fruit, combined with lemon, can be used to make delicious jam.

You will need:

  • quince - 1 kg;
  • lemon - 120 g;
  • sugar - 1 kg;
  • nuts - 230 g walnuts;
  • water - 240 ml.

How to cook:

  1. Cut the skin off the quince. Cut out the core and cut into random pieces. Place in boiling water and cook for 7 minutes. Strain.
  2. Pour half the sugar with water. Cook until dissolved. Pour over quince and leave for 3 hours.
  3. Pour in the remaining sugar. Cook for a quarter of an hour. Add nuts and thinly sliced ​​lemon.
  4. Boil 7 minutes. Pour into prepared jars. Close with lids.

Warning! hot jar cannot be flipped onto the lid.

Lemon jam with lavender flavor

Lavender perfectly complements the aroma of lemon and makes the taste of jam more refined.

You will need:

  • dried lavender flowers - 10 g;
  • lemon - 360 g;
  • water - 240 ml;
  • sugar - 800 g.

How to cook:

  1. Cut citruses into cubes. Sprinkle with sugar. Leave for 2 hours. Juice should stand out.
  2. Put on medium fire. When it boils, add lavender. Cook for a quarter of an hour. Switch the mode to a minimum and cook for another half an hour.
  3. Transfer while hot to prepared containers. Roll up.

Terms and conditions of storage

A dark and necessarily cool room is suitable for storage, in which the temperature is maintained within + 9 ° ... + 15 ° С. If the dessert was subjected to heat treatment, then the taste and useful properties will remain for 2 years.

But the raw product is not suitable for such a long storage. Its shelf life is six months. Therefore, it is not recommended to harvest in large volumes.

Conclusion

Lemon jam is easy to make. If you follow the recommendations, everyone gets it the first time. A healthy fragrant delicacy that can delight all guests with its surprisingly delicate taste.

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