Long winter evenings A fragrant cup of tea with lemon will come in handy. But if you are already tired of the usual tea, you can get a jar from the refrigerator fragrant jam and enjoy the taste of summer. And what if you combine these two pleasant and useful procedures? Today we will try to make lemon peel jam. But first, let's stock up on groceries.

The easiest recipe

1 kilo of lemons
1 kilogram of granulated sugar.

Such jam will become an indispensable assistant in the prevention of colds, as well as at the first manifestations of flu symptoms. Raw lemon peel jam is prepared like this. thoroughly washed and doused with boiling water. Now you need to remove the remnants of the stalk and tail, and also cut each fruit into four parts. It is better to remove the seeds, and pass the lemon quarters through a meat grinder. It remains to add sugar to the resulting vitamin mass and mix the jam with a wooden spoon. Lemon mass is laid out in sterilized jars and corked with nylon lids. This lemon peel jam is stored in the refrigerator.

Citrus mixed

For true connoisseurs and gourmets of citrus fruits, we present our next recipe. Take two varieties of citrus fruits: oranges (or tangerines) and lemons. You can experiment with three types of fruits, just reduce the proportions. For one kilogram you will need 1 kilogram of citrus fruits. Here is the detailed dosage:

Oranges (tangerines) - 0.5 kilograms.
Lemons - 0.5 kilograms.
Sugar - 1 kilogram.
Pure drinking water- 1 glass.

Cooking process

To make lemons with a peel, the fruits must be prepared in advance. It is advisable to lower the lemons entirely in cold water and leave to soak for two days. Water will draw out excess bitterness from the fruit. Immediately before cooking the jam, all citrus fruits are blanched in boiling water for 15 minutes. Then the fruit is transferred to a container with cold water and left for another 8 hours. And only after that, each fruit is listened to and cut into slices. All bones that come across when cutting must be removed.

The syrup is prepared separately: sugar in a saucepan is mixed with water, heated and the composition is brought to a boil. Slices of citrus fruits are put into a separate pan or an enameled basin, then they are poured with hot syrup. The fruit-sugar mixture is left to stand for 4 hours. After that, boil in three doses of 10 minutes with two-hour intervals between boils. This recipe is not as complicated or tedious as it is time consuming. However, the result will exceed all your expectations. It is not a shame to put such a beautiful jam on the table in front of guests during the New Year holidays.

Lemon Peel Jam: Ginger Root Recipe

To prepare a spicy and you will need the following ingredients:

One big lemon.
Ginger root - 1 piece.
Sugar - 450 grams.

Rinse the ginger root and lemon under cool running water. Peel the skin from the ginger, then cut the jam component into thin slices. Wipe or dry the lemon well, also cut into thin rings. It remains to connect the components and add to them granulated sugar. Let the sugar soak into the mass before putting the lemon peel jam on the fire. When you notice that they have already dissolved, you can put the pan on the fire.

Do not be afraid to cook a savory dessert on strong fire, just arm yourself with a wooden spatula and stir constantly so that the brew does not burn. You can stop stirring vigorously if you notice that the ginger has become translucent and soft. After boiling, cook for another 5 minutes. When hot, spread the jam in sterilized jars, close them and wrap them with a terry towel until they cool completely. Then put the jars in the refrigerator.

Recipe for those who do not like bitterness

If you do not like the characteristic bitter taste in dessert, then make jam from lemons without peel. The zest can be peeled off with a special tool, you can remove it with a knife, or you can grate it. Now we have only sour and healthy pulp left in front of us. Here is a list of required ingredients:

Lemons of medium size - 9 pieces.
Sugar - 1.3 -1.5 kg.

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

The syrup should also be prepared separately. Take a wide saucepan, pour sugar into it, and then add water in the amount of 1.5-2 cups. Watch the syrup carefully: the sugar crystals should dissolve, but not caramelize. After the syrup becomes homogeneous, you can put lemon slices in it. Cook this jam for 10 minutes in 2 doses. The interval between brews is 8 hours. Ready lemon jam is laid out hot in prepared jars.

The use of zest

Do not throw away the zest, it is better to make lemon peel jam in a slow cooker. To do this, take the following ingredients:

Zest from 6 lemons (without white pulp).
Sugar - 1.5 cups.
Anise - 2 stars.
Water - 250 ml.

Soak lemon zest in cold water for 1 hour. Add sugar and water to the bowl and turn on the "Multi-cook" mode at 160 degrees. As soon as the syrup reaches a boil, put the remaining ingredients and reduce the temperature to 130 degrees. After 50 minutes, jam from lemon peel will be ready.

The recipes for this jam, in my opinion, can be classified as an exotic unusual jam. After all, we usually throw away the peel of citrus fruits as unnecessary and unsuitable for food. But not everyone knows that a bright coat of tangerine and orange also contains a lot of vitamins. So in the midst of winter holidays, do not rush to throw away the peel, but collect it in a bag and put it in the refrigerator. We will reveal to you the secret of the recipe for jam from the peel of oranges and tangerines.

Jam from zest with anise in a slow cooker

Ingredients:

zest from 5-6 citrus fruits (oranges, lemons, grapefruits, etc.)
250 ml water
1.5 cups sugar
2 star anise

Mode: My recipe plus (multi-cook)
Time: 1 hour 15 minutes + 50 minutes
Servings: 0

Cooking:

Prepare a slow cooker and ingredients. Wash and dry the fruits thoroughly. Peel off the top layer of the zest without touching its white bitter part. Cut the zest into thin strips and soak for 1 hour in cold water, then drain the water.

Turn on the “My recipe plus (multi-cook)” mode, set the temperature to 160 ° C, pour 250 ml of water into the bowl, add sugar and, stirring constantly, bring to a boil.

Set the temperature to 130 ° C, add zest and anise to the syrup, cook for 50 minutes. Allow to cool to room temperature. Transfer to a sterile jar. Keep refrigerated.

Orange peel jam "Curls" with lemon juice

Ingredients:

oranges - 4-5 pcs.
water - 200 ml
sugar - 2 kg
lemons - 3 pcs.

Cooking:

Wash oranges thoroughly. We clean, cut first the tails of the oranges, then cut them into quarters. So, remove the peel from the quarters and divide each one again into three strips.

We put the strips in one large bowl, and the pulp of the oranges in another. Using a sharp knife, carefully cut off the excess white layer along the strips. You don’t need to cut it to the end, but it’s better to remove the excess. Now we need a dense thick thread white color and a big needle. We thread the thread into the needle, tie a loop at the end and proceed to the formation of curls.

To do this, take a strip and carefully fold it into a ringlet, pierce it with a needle so as to secure the outer tail and thread it. We put the finished beads from the strips into a large deep bowl and pour cold water over two thirds of the volume of the dish,

curls should be completely
immerse yourself in water. We soak the curls for at least a day, periodically changing the water, otherwise, when the juice and essential oils are released, it will begin to ferment and ruin the workpiece. Some recipes say soak 3-4 days, but this is for very thick citrus peels.

After a day, drain the water, let the excess drain. We should get curls soaked in water, as in the picture. We will continue to work with this blank. We cook syrup from sugar and water, bring it to a boil, let it boil for a couple of minutes. Reduce the temperature to medium and put the curlicue beads into the syrup. The syrup should completely cover the curls.

When the mass boils again, cook over medium heat for about 10 minutes, and then set aside to cool down. Syrup is not an easy moment. If you cook liquid, there will be spirals in the compote. Delicious, but not the same. If you overdo it, get candied fruits in caramel, which must be torn off the can. Healthy, but not aesthetically pleasing.

We perform the procedure of boiling the syrup and cooling it completely until the syrup, when cooled, takes the form of thick honey. We heat the syrup again, take out the beads, remove the threads and return the curls to the syrup, add the juice squeezed from the lemons, bring to a boil, boil for a couple of minutes and that’s it, you can pour it into the prepared sterilized container. The syrup of this jam tastes very similar to flower honey. And, although the yield is small in the end, just two small jars, curls are an original delicacy that you can’t eat much in one sitting.

Orange confiture with zest

Orange marmalade is a great breakfast treat. This is just a fabulous recipe that combines all the virtues of these delicious fruits.

Ingredients

650 grams of oranges
1 lemon
1.3 kilograms of cane sugar
1.7 liters of water
70 ml cognac, whiskey, rum or gin
Yield: 2 kg

Cooking:

Cut the oranges and lemon in half and then squeeze the juice out of them.

Peel fruit from internal membranes and white veins. Then put it all in a small cotton cloth (or gauze), add the rest of the lemon here.

Peel the zest from each orange (you can use a special knife) and cut into strips.

Add all this to a pot of water and juice, and place the rest of the fruit in the cloth here. Leave the saucepan with the contents in a cool place overnight so that the orange zest becomes softer.

The next day, the pot with the ingredients must be put to boil and watch when it boils, reduce the heat and simmer for another two hours. The peel is very tender, and the volume of the contents is reduced by a third.

Then remove the lid from the pan and set aside, remove the fabric bag and squeeze the liquid out of it through a sieve (if the fabric was dense, this can be omitted)

Add sugar and stir until completely dissolved.

Bring to a boil gradually. When foamy flakes begin to form, and the consistency itself is thick, you can remove it from the heat.

Remove foam with a metal spoon, add cognac (rum or gin), mix well and let cool for 10 minutes

Then transfer the confiture to clean sterilized jars and seal.

Orange confiture will make your breakfast unique!

Jam from orange peels cinnamon

Ingredients:

orange - 3 pcs.
sugar - 300 gr.
water - 300 ml.
lemon juice - 1 tbsp. l.
cinnamon stick 1pc

Cooking:

Wash the oranges well and pour over with boiling water, then cut each orange into 4 parts, we do not need the pulp. Trim the white skin from the peel.

Peeled skins cut into strips, put in a bowl, pour water and let stand for a couple of hours. The water needs to be changed several times. The crusts are in the process of curling up.

Drain the water, prepare the thread with the needle. Roll the crusts into a spiral and put on the thread through the needle.

Put the rolled skins in a saucepan, cover with water and cook over medium heat for 20 minutes after boiling. Then drain the hot water and pour in cold water and put it on the fire again, so you need to do a total of 4 times.

Pull the curls out of the water and let them drain. Pour 300 ml into a saucepan. water and add sugar, bring the syrup to a boil and put the curls removed from the thread, cook for half an hour.

Orange peel jam cool, add lemon juice and cook for another half an hour. At the end, add cinnamon stick 2 minutes before the end of cooking.

The most orange confiture

I love orange confiture very much. In pastries and just with tea, it is very tasty with cheeses. This is the tastiest one I've ever tried. Recipe from the book "Little Lessons in the Cuisine of Provence" with minor changes.

Ingredients:

orange (plus 1 piece for juice) - 1 kg
water - 1.25 l
sugar - 1 kg

Cooking:

Wash the oranges and put them in a saucepan - it is desirable that the oranges lie tightly to each other.To fill with water. Bring to a boil and cook for 1 hour under the lid and 1 hour with the lid slightly open over low heat.Leave to cool.

Carefully remove the peel from the cooled oranges - you will need it later

Place the pulp of the oranges back into the saucepan with the liquid.
Bring to a boil and cook over high heat for 5 minutes.

Strain very well and squeeze out the pulp. Squeeze the juice from the orange into the resulting liquid, add sugar and put on fire, stirring, discard the pulp.

Cut the zest into thin strips.Dip the chopped zest into the boiled syrup and cook for 40 minutes.

Check for a drop: drop onto a cold plate and the drop should hold its shape.

Sterilize jars - usually 4 jars of 200 ml are obtained.

Arrange the confiture in jars.
I keep it in a closet in my apartment.

Jam from tangerine and lemon peels

The zest of tangerines contains much more essential oils, they are more fragrant than orange zest. Some varieties of mandarin and orange have bitter rinds, some have no bitterness at all, and make wonderful desserts.

Ingredients

tangerine peels (soaked) - 1 kg
sugar - 1 kg
water - 250 ml
lemon (small size) - 1 pc.
lemon peel

Cooking:

Yield: 1 kg of soaked tangerine peels - 800 g of jam

It is not necessary to specially buy a lot of tangerines to make jam from tangerine peels. Peels may remain from making tangerine jam in slices or after a holiday. They can also be collected little by little over several days. Put the peels from the eaten tangerines in a container with water. When there are enough of them, cook jam from tangerine peels, following the suggested recipe. In the same way, you can cook tangerine jam with peel.

Crusts can be cut into strips, cubes, rhombuses, leaves, stars. To leave the bitterness, pour the prepared crusts with boiling water, let them brew for 15 minutes, then drain the water. Repeat this procedure 3 more times. Then rinse them with cold water.

Tangerine peels, soaked in water, will become soft, loose and in jam will be transparent and tender. If they are not soaked, then the jam will be very sweet, and the crusts will be tough.
Throw the soaked crusts in a colander, let the water drain, but do not squeeze. Place them in a deep bowl, cover with sugar, mix and leave for a while so that the sugar melts a little and does not burn during cooking.
Put the bowl with tangerine peels over medium heat, add the zest and juice of 1 small lemon and cook until tender (about 40 minutes) over low heat, stirring constantly. Lemon can be replaced with 1/3 teaspoon of citric acid. The crusts are transparent, drops of syrup do not spread over the saucer - the jam is ready. Transfer it to jars, cover with lids or parchment paper and store in a cool place. Roll up jars of jam for long-term storage tightly with lids.
Fragrant spicy tangerine peel jam served with tea, coffee. Bright citrus aroma and bitter-sour taste will not only add zest to pastries, desserts, but also serve as a beautiful decoration for them.

Mandarin peel jam with spices in tangerine juice

Tangerine peel jam is not cooked for a long time, but the process of preparing raw materials will take a lot of time. The peel must be rid of bitterness by soaking in clean water within 10 hours.

Ingredients:

tangerine peel - 400 g;
sugar - 500 g;
tangerine juice without pulp - 300 ml;
water - 1 l;
lemon acid.

Cooking
Cut the peel into strips, soak in clean water, then strain.
Boil water, dissolve sugar.
Introduce the peel into the syrup, wait for it to boil and continue cooking at minimum heat for 2 hours, stirring occasionally.
Leave to cool for 8 hours, boil again, pour in tangerine juice, simmer for 15 minutes. citric acid, spread the jam from the tangerine peels into sterile jars, cork.

Spicy orange jam

Jam is very tasty and fragrant. An excellent addition to cheesecakes, morning cottage cheese, pancakes and much more. According to the layout of the recipe, about 1 kg of jam is obtained. Therefore, if you want to cook more - just proportionally increase the amount of ingredients.

Ingredients for 1 kg of jam:

oranges 1.1 kg
lemon medium
100 grams sugar
700 grams
star anise 3 pcs.
cinnamon stick 2 pcs.

Cooking:

Wash oranges and lemon in hot water and wipe dry. With a vegetable peeler or a sharp knife, cut the zest from oranges and lemons. We try to remove only the top layer, without white pulp, otherwise the jam may be bitter when finished.

Put the zest in a bowl, pour cold boiled water, put in the refrigerator and forget for a day. During this time, the zest will soften and bitterness will leave it. Drain the water, squeeze the zest or dry it with paper towels. Cut into thin strips.

From citruses, cut off the white layer to the very pulp. Cut the pulp so that it is without partitions.

Squeeze the juice from the scraps and add it to the zest and fillet of oranges and lemons. We weigh. I got almost 700 grams.

Add the same amount of sugar, star anise and cinnamon to the pan. We put on medium heat, bring to a boil and cook, stirring occasionally, for 30-40 minutes, until the pulp is soft.

The jam will be thin when hot, but will thicken as it cools. Next, pour the jam into sterilized jars and store.

Orange jam with pulp, peel and chili for the winter

Ingredients:

sugar - 9 tbsp.;
oranges - 1 kg;
lemon - 1 pc.;
water - 6 tbsp.;
chili pepper - 1 pc.

Cooking:

Wash oranges and cut into small pieces (can be passed through a meat grinder).
Transfer the oranges to a saucepan, cover with water, add the zest and lemon juice. Cook over low heat for 40 minutes. Then add chopped chili and stirring, cook for another half hour. Gradually add sugar to the mixture and cook for 15 minutes. Sterilize jars and lids. Pour the finished jam into jars and roll up.

Orange jam with ginger

Ingredients:

oranges - 6 pcs.;
water - 6 tbsp.;
sugar - 4 tbsp.;
ginger - 2 tablespoons;
lemon - 1 pc.

Cooking:

Wash oranges and cut into pieces.
Transfer oranges to a saucepan and cover with water.
Add lemon juice and zest, cook the mixture over low heat for 40 minutes. Then add sugar, grated ginger and cook for another 10 minutes. Roll the finished sweetness into sterilized jars.

Mandarin peel jam

If all the tangerines were safely eaten by family and guests and you didn’t hide a few pieces for jam, don’t be discouraged. They probably haven't gotten rid of the skins yet. The rinds are great for making jams.

Ingredients:

tangerine peels - 350 g;
sugar - 450 g;
water - 1 l;
citric acid - 0.5 tsp;
tangerine juice - 50 g.

Cooking:

First of all, do not forget that the peel must be clean. In addition, the peels of all citrus fruits naturally have a pronounced bitterness, so they need to be soaked in cold water. This will take at least 10 hours. In this case, it is necessary to change the water three times.

Cut the crusts smaller so that they boil better in syrup. Boil 1 liter of water, add sugar and let it melt completely, stirring constantly. When the syrup boils, add the rinds and lower the heat.

Boil for 2 hours, stirring constantly. The jam will gradually thicken, the skins will become transparent. Turn off the stove and let the mass cool down. After the jam has cooled completely (you can leave it overnight), heat it over low heat. Add 50 g of juice, squeezing it out of a fresh tangerine, mix and boil for 15 minutes.

Pour in citric acid, stir and simmer for another 10 minutes over low heat. Do not forget to constantly stir the jam so that it does not burn, because at this stage there will be too little moisture left in it. The jam is ready! Roll it into jars while hot, or let it cool and serve with tea.

Ready jam can be laid out in jars.

Jam is always tasty and healthy. Fruits and berries are often used to make ordinary jam. And we will try to make jam from lemon peels. 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 a jam, you need to take an enameled basin, bowl or pan, stainless steel dishes are also suitable. Before starting work, it is required to thoroughly wash the container and make sure that there is no cleaning agent left on the walls.

jam ingredients

Sugar 1 kg;

Water 0.5 liters;

Citric acid 5 g;

Crusts from 8 9 lemons;

How to make jam

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. crushed lemon peels, you need to put in an enamel bowl. Pour cold water over, cover tightly and refrigerate. Change the water every 12 hours for two days. Chill the lemon peels well. Next, the washed crusts should be poured with clean cold water and boiled for 15-17 minutes under the 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 the pan, put on 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 to the 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, once again put the jam on the fire and cook for 10 minutes after it boils and cool. A few minutes before the end of cooking, you need to put citric acid in the jam, which is absent in lemon peels. The finished jam should look like this: the syrup is thick, and the lemon peels are transparent. Jam is laid out in sterilized jars. The preparation time for this jam is about 2 hours. Jam is used as a dessert, and it can also be used to make sauces.

Even tastier here:

Peach jam for the winter.
How to cook banana jam
How to cook healthy jam currant royally? Cooking delicious grape jam

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

INGREDIENTS

Lemon 1 Kilogram
Sugar 1 Kilogram
Water 200 Grams

To begin with, lemons, of course, must be thoroughly washed and the rest of the ingredients prepared.

Now we cut the peel from the lemons, we don’t need most of it, we take only the peel from two lemons and cut it into thin bars, cut the lemons themselves into slices and remove the seeds from them.

We 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 pan, already bigger, 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 peel, so they must be weighed before being put into the pan. When everything is measured and put, put the pan on a slow fire and cook the lemons for 30 minutes.

We put the finished jam in sterilized jars, close them with lids, turn them upside down and cover with a blanket, leave the jars like this for a day, and then transfer them to a cool place. As the jam cools, it will thicken a bit and become jam-like in consistency. Therefore, in winter, you just have to open a jar delicious treats and enjoy the excellent taste. Bon appetit!

Lemon jam with zest step by step recipe from photo to

Sunny jam made with lemon has a fairly fresh taste and amazing aroma, it is not too sweet and has healthy properties, in general, in all respects it is an excellent treat.

Lemon jam - a quick recipe

Lemon jam - quick recipe, according to which at any time of the year, in about an hour or so, you can cook beautiful, fragrant and thick lemon jam or jam for tea. You will need a blender, which is simply indispensable for lemon jam, since the lemons, along with the peel, must be thoroughly crushed 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 diphenyl (tasteless food supplement), 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 necessary to wash the citruses with a brush or an abrasive sponge in hot water.

Cooking time: 60 minutes
Quantity: 1 l

Lemon jam

Lemon Jam Ingredients:

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

How to make lemonade jam.

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

Washed fruits are rinsed again with boiling water, after such water procedures all harmfulness from the peel, hopefully, will disappear.

Soak and rinse lemons in hot water

We cut the fruit coarsely, put it in a blender. Do not forget to separate the lemon seeds, they are bitter!

Cut the lemons, remove the seeds and place in a blender

Adding cold filtered water will make the blender's work easier and slightly dilute the concentrated fruit puree.

Add some cold water

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

Grind lemons to a puree

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

Mix lemon puree and sugar

For cooking lemon jam a stainless steel pot or deep frying pan with a thick bottom, high sides and a tight-fitting lid will do. Do not cook citrus fruits in cast iron cookware; cookware with a non-stick coating is also not suitable. We shift the lemon puree with sugar into a container, mix, put on the stove.

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

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

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

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

Pouring lemon jam into sterilized jars

After cooling the lemon jam, close the jars with clean lids or tie 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 - a quick recipe

Lemon jam is a quick recipe according to which at any time of the year, in about an hour or so, you can cook beautiful, fragrant 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, 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.

Lemon jam: "tender"

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 the peel for candied fruits, or just dry the peel, douse them with boiling water.

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.

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.

How to make lemonade jam at home simple prescription 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 ingredients

Citric acid 5 g;

Crusts from 8 9 lemons;

How to make jam

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. Crushed lemon peels, you need to put in an enamel bowl. Pour cold water over, cover tightly and refrigerate. Change the water every 12 hours for two days. Chill the lemon peels well. Next, the washed crusts should be poured with clean cold water and boiled for 15-17 minutes under the lid. Then remove the lid and cook for another 15 minutes so that the excess liquid evaporates and the syrup becomes thicker.

Lemon peel jam

Cooking time: 180 min

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

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

- granulated sugar - 1.5 kg;

Lemons put in a deep bowl, pour boiling water, leave for 5 minutes. Then carefully wash with a sponge with an abrasive layer, rinse several times with water, at the end pour boiling water 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.

We cut the fruit together with the peel into large cubes, carefully remove the bones - they are bitter.

We pass through a meat grinder, as a result we get 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 rubbed 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 on the stove, bring to a boil over moderate heat.

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

Wash the jars in a solution of baking soda, rinse with boiling water, sterilize over steam for 10 minutes. We boil the lids. We lay out the hot mass in warm jars. At first, it is very liquid and fluid, don't let that scare you, as it cools it will thicken a lot.

We close jars with cooled jam tightly, store in a dark, cool place. Shelf life is several months.

Lemon jam with peel through a meat grinder

Lemon jam is very tasty and beautiful. Cooking it is easy - just skip the citrus fruits directly with the peel through a meat grinder and put on the stove to cook. In an hour, delicious lemon jam will be ready.

I wrote a recipe about frozen lemon juice, and now I'm writing about lemon peel jam. Because one recipe leads to another. Sometimes, before squeezing lemon juice from lemons, I peel them with a grater, put the zest in bags, shape them into a leaf shape and freeze them. Usually, the zest turns out sooo much and it lasts for a very long time. I needed it for baking, I broke off the right piece, thawed it and used it. But most of the time I make lemonade.
After squeeze lemon juice there remains such a treasure, in the form of a lemon peel:

Well, hands do not rise to throw away such a treasure. Here, in different regions making their own lemonade. Some use whole lemons, some add a little lemon juice. And I brought this recipe from Crete. If you don’t know what 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 inner part from them. A little white pulp with membranes from the lobules. It is they who give a terrible bitterness to the jam.
It is necessary to cut off the tails of the lemons, cut them in half and remove the films that remained inside after squeezing the juice. It is not difficult. 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 up a knife.

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

Cut the lemon peels randomly, but into small pieces. If there are damages on the crust, then be sure to remove them.

We weigh peeled and chopped lemons to know how much sugar we need. I had 2 kg of clean crusts. In general, 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.

Drain the water, fill the crusts with cold water again, add a teaspoon of salt (so that the bitterness goes away faster) and repeat everything.
Drain the water again, pour fresh cold water again (we don’t add salt anymore), cook again for 10 minutes from the moment of boiling. We drain the water and try our crusts. We cannot completely boil the bitterness from the crusts, and we don’t need to, we need to leave the lemon flavor in them, and not boil them to the state of paper. Sometimes lemon peels are not very bitter after the second boil, and sometimes it is necessary to boil them 4 times. I came across such vigorous lemons for the last time.

We discard the crusts on a sieve. You don't have to press them. That's how much water will remain in them, let it 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 this kind of device, similar to a hurdy-gurdy. Here it is used to make puree.

We wipe all the crusts. It turns out something like this:

Pour the ground crusts into a saucepan where we will cook jam, pour sugar into the same place and pour in water. We put on the fire and cook the jam for 30 minutes from the moment of boiling. If the crusts have taken 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, I store the jam in the refrigerator. But I don't know how long it can be stored. It is so tasty that it is eaten very quickly.

None of your guests will ever guess what this jam is made of. It has an amazing lemon taste. It goes well on a slice of bread for breakfast, and even for pies and cakes!!! just a lifesaver. If you want, then instead of water, you can use lemon juice (replace half a glass of water with half a glass of lemon juice), then it will be already paradisaic delight. But I don't see the point in that. The jam is very tasty too. The same jam can be cooked from orange and tangerine peels.
I hope you enjoy my recipe. And Bon Appetit.

Cooking time: PT03H00M 3 hours