How to make lemon jam. Features of preparing lemon jam with and without peel

Lemon is rightfully considered the king of citrus fruits, because this exotic fruit forever settled on the shelves of refrigerators of Russians and residents of other northern countries.

During seasonal colds and flu, lemon is an indispensable means of treatment and prevention. Moreover, he is very of cardio-vascular system. Lemon jam has the same healing properties.

Classic lemon jam recipe

Why make lemon jam if you can? all year round enjoy delicious food and healing fruit? Due to the pronounced sour undertone, this is not for everyone, and in the jam the sour notes are balanced by the sweetness present.

In addition, the zest itself is soaked in it, but it is very useful and doctors advise consuming lemons unpeeled. Lemon jam It will be an excellent filling for pies and cakes, and is also incredibly good as an independent dessert for tea.

What you will need:

lemons in the amount of 8–9 pieces;
sugar measures 1.2–1.5 kg;
water volume 100–150 ml.

Manufacturing stages:

For getting lemon jam It is necessary to wash the fruits and peel them using a vegetable peeler or a fine grater.
Place in cool water and leave for a quarter of an hour. Then drain the water and chop the lemons.
Prepare syrup from water and sugar, place fruit in it and simmer for 10 minutes.
Turn off the oven and leave the container for 6–8 hours.
After the specified time has passed, repeat the boiling procedure and pack the dessert into jars. Close.
Wrap it up, and after 24 hours move it to a suitable place for storage.

Lemon jam with peel

Lemon jam with zest is no less popular, because it has much more benefits. And how beautiful citrus rings look in a transparent jar!

What you will need:

lemons measuring 350 g;
sugar measure 370 g;
water volume 110 ml.

Manufacturing stages:

To prepare lemon jam with peel, you must thoroughly rinse the citrus fruits. It is even advisable to rub each fruit with a brush, since their surface is ribbed and cannot be easily washed off with water.
Cut them crosswise into slices about 10 mm thick. Remove any bones that get in your way.
Pour water over the lemons and blanch for about 5 minutes, and then fill with sugar, but not all the specified volume. Wait for it to boil and simmer for 5 minutes.
Add the remaining sugar and simmer for a quarter of an hour.
Remove the lemon rings and boil the syrup for another 20 minutes.
Return them back and boil to the required thickness.
Pack the dessert and put it in a storage place after a day.

What you will need:

lemons measuring 430 g;
fresh mint measuring 260 g;
sugar in 1 kg measure;
water – 0.7 liters.

Manufacturing stages:

To prepare mint jam with lemon according to this recipe, you need to wash the fruits and fragrant herbs well. The latter should be spread on a cloth to get rid of excess liquid.
Chop the greens and do the same with the lemons, remembering to remove the seeds during the process.
Place everything in a suitable container, drown in water and boil for 10 minutes.
Cool and refrigerate until the next day.
Filter, squeeze the cake well, remove it, add sugar to the liquid itself and simmer for about 2 hours over low heat.
If you want the lemon pieces to remain in the jam, you can do this: place the chopped mint in a canvas or gauze bag and cook it like that, and then simply remove it. Then you won’t have to boil the jam for too long.

These are the ways to get fragrant and incredibly healing delicacy, which will brighten up long dark evenings and gather all your friends at one table. Good luck!

Lemon is a real treasure trove vitamin C, A, B5, potassium and calcium. It is good in classic and raw jam and goes well with other ingredients: zucchini, pumpkin, oranges and spices. If you are concerned that vitamins will be lost during the cooking process, you can cook raw jam using one of our best recipes.

Simple lemon jam

Ingredients: 1 kg lemons, 1.5 kg sugar, 500 ml water (for syrup), vanillin or ground cinnamon(on the tip of a knife)

Volume of finished jam: 2.5 l

Time costs: 3-4 hours

How to make simple lemon jam. First of all, you need to thoroughly peel the lemons, otherwise the jam will be very bitter later. You can grate the peel or remove special knife for cleaning vegetables. Don't forget to remove not only the lemon zest, but also the white, loose layer underneath, which can also cause bitterness.

Cut the lemons into pieces, place in a deep container and cover with a kilogram of sugar. Cook in a large saucepan sugar syrup, into which you will then need to dip the lemon slices. To do this, pour half a kilogram of sugar into the bottom of the pan and fill it with half a liter of water, place the pan on very low heat and stir the sugar until dissolved.

When the lemons sprinkled with sugar release their juice, stir well so that there are no lumps of sugar left, and carefully add the lemon slices to the pan with the syrup. Mix thoroughly and wait until the jam boils.

After boiling, do not remove it from the heat for another half hour, remembering to stir. At the end of cooking, we recommend that you add vanillin or ground cinnamon to the jam.

Raw lemon jam

Wash a kilogram of lemons and put them through a meat grinder, mix in a deep bowl with a kilogram of sugar, let the sugar dissolve. Stir the jam so that there are no lumps of undissolved sugar left in it. Important: store jam only in the refrigerator.

Lemon jam with honey

So that honey does not lose its properties when heated useful properties, make raw jam with it. Pass a kilogram of lemons into a meat grinder, and then add a kilogram of honey and 2-3 tbsp. l. chopped mint. Important: store jam only in the refrigerator.

Zucchini and lemon jam

Peel a kilogram of zucchini and cut into cubes, cut two lemons. Place everything in a deep saucepan and pour a kilogram of sugar into it, leave for an hour. Then stir and set to cook. When the jam boils, let it stand and cool, then boil again, repeat this twice.

Pumpkin and lemon jam

Peel and cut a kilogram of pumpkin, put it in a saucepan, pour a kilogram of sugar into it, and leave for an hour. Peel a kilogram of lemons and chop finely. When the pumpkin releases juice and the sugar dissolves, place the pan on the lowest heat and stir. After boiling, add chopped lemons to the pumpkin and cook for 10 minutes.

Lemon and orange jam

Take 500 g of oranges and lemons, remove the peel, cut them into pieces. Boil the syrup (place 500g of sugar in 0.5 liters of water), and when all the sugar has dissolved, carefully lower the pieces of fruit into the syrup. After boiling, cook for half an hour, stirring.

Lemon jam with butter (dessert cream)

How to make an amazingly delicious lemon jam-cream for desserts that can be stored for up to two months. Wash a kilogram of lemons, grate the zest, and squeeze out the juice. 250 grams soft butter mix with six raw chicken eggs and one and a half kilograms of sugar, add zest and squeezed juice, as well as cinnamon, cook for half an hour, stirring constantly. It must be stored in the refrigerator in sterilized containers.

lemons – 1 kg;
granulated sugar – 2 kg.

Cooking method:

Place the lemons in a bowl with clean cold water for 15 minutes. Then wash it well under the tap, then pour boiling water over it. Citrus fruits are often treated with various chemicals, and since we will prepare this jam with lemon peel, then it must be washed thoroughly.

Using a sharpened knife, cut the lemons into thin slices. The thinner the cut, the faster the peel will cook into jam. Remove the seeds from the slices.

Carefully cut the lemon slices into four parts; do not press too hard so as not to squeeze out the juice.

Place the chopped pieces in a deep saucepan, pour in cold water so that it lightly covers them.

Place the saucepan on the stove, bring to a boil, and cover tightly with a lid. Cook over low heat for about 50 minutes, depending on the variety, the time may vary. The peel should become soft and almost transparent.

Then add granulated sugar, mix thoroughly until the sugar dissolves completely, and put the saucepan back on the fire.

Cook over medium heat for 60 minutes. At first, the lemon jam will foam a lot, but as it is ready, the foam will gradually settle and the mass will simply gurgle evenly.

Wash the jars thoroughly in a weak solution baking soda, rinse clean water. Place on a grill heated to 110 degrees oven neck down. Dry for 10 minutes. Pour the hot mixture into warm jars. At first it will seem liquid to you, but as it cools it will thicken greatly.

Cover the cooled jam with boiled lids and put it in a dark place. Storage temperature from +2 to +12 degrees.

Step-by-step recipes for making lemon jam for the winter: classic, with peel on a quick fix, with ginger, tender, with mint

2018-07-26 Irina Naumova

Grade
recipe

1684

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

67 gr.

268 kcal.

Option 1: Classic recipe for lemon jam for the winter

Lemon jam can not only be served with tea, it can also be used to make amazing sauces for fish or, for example, duck. It can be added to ice cream, desserts or porridge. What can we say about the benefits of lemon, all this has long been known. Let's prepare several options for delicious lemon jam for the winter. It is boiled dry and raw way, with the addition of ingredients, changing the technology of preparation and processing of lemons. As usual, we’ll start the selection with a classic recipe.

Ingredients:

five hundred grams of lemons;
half a liter of water;
two kg granulated sugar.

Step-by-step recipe for lemon jam for the winter

It is very important to choose the right lemons for jam. Don't use old lemons. If you take it in your hand, and it seems light to you, it has been lying on the counter for a long time, most of the moisture has gone from it. Lemons should be bright, dense, and pleasantly heavy on the hand. Avoid fruits with spots or squashed sides.

Wash all the lemons thoroughly, wipe dry and remove the skin with a sharp knife. Boil water and place the lemon in boiling water for fifteen minutes.

Pour water into a saucepan, bring to a boil and dissolve the granulated sugar. Boil for about five minutes, during which time the syrup will become thick and viscous.

Remove the lemons from the boiling water, cut them into slices, and remove any seeds. If this is not done, the seeds will give a bitter taste to the jam.

Place the sliced lemon in thick syrup and stir.

When everything boils again, turn off the stove and let it cool completely. Then turn on the stove again, bring to a boil and turn it off again, leave to cool. There should be two or three such repetitions, while stirring the lemon jam with a spatula so that it does not burn.

IN last time do not let it cool in the pan, but spread the jam over the prepared sterile jars. Close everything tightly with lids and place bottom up. In this way, the tightness is checked.

Cover with a blanket and wait until the lemon jam has cooled completely. Now you can put it away in the pantry long-term storage until winter.

Option 2: Quick recipe for lemon jam for the winter

We will cook together with the peel, it is no less valuable than the pulp of lemons. This jam is made with slight bitterness, ideal as a filling for baked goods. Our actions will not require much; most of the preparation is passive cooking of the jam.

Ingredients:

four hundred and fifty grams of lemons;
one kg one hundred grams of sugar;
one tbsp vanilla;
liter of water.

How to quickly make lemon jam for the winter

Sort through the lemons, take only beautiful fruits without defects. Rinse well under running water, you can use a soft dish sponge. Dry with a clean cloth or towel.

Boil water and place the lemon in boiling water for ten minutes. Remove with a slotted spoon and let cool so as not to get burned during processing.

We cut the lemons into very thin rings, no more than five millimeters thick.

IN enamel pan pour water, and it is advisable to use bottled, spring or chilled boiled water. Immediately add the chopped lemon, bring to a boil and cook for fifty minutes.

Add granulated sugar, vanilla and mix everything well. Turn the heat to very low and cook for another hour.

During this time we will obtain a homogeneous lemon mass. Place the jam into jars and seal tightly. Cover with a blanket and leave until completely cool. Afterwards you can put it away for storage.

Option 3: Lemon jam for the winter with ginger

It is best to use fresh ginger root, ground or crushed. Interesting and very useful combination makes the jam a real find.

Ingredients:

five lemons;
three hundred and fifty grams of ginger root;
five hundred and fifty grams of sugar;
two tsp vanilla.

Step by step recipe

First, prepare the ginger root. Using a sharp knife or vegetable peeler, remove the top layer of skin, cut into small cubes and soak in cold water for 2-3 days. This way we will get rid of the excess bitterness of the ginger root. In addition, it is necessary to change the water at least three times a day.

Wash the lemons thoroughly and cut into the same cubes along with the peel. We take out the bones and throw them away.

Place the prepared ingredients in a large saucepan.

Add sugar, vanillin and turn on high heat. In this case, it is necessary to constantly stir the jam with a spoon so that the sugar does not burn to the container. Cook the jam for forty minutes, then turn off the stove and cool to room temperature.

Turn on the burner again and bring to a boil. Place the prepared jars on the table next to them and fill them with hot lemon and ginger jam. Close the boiled dry lids tightly and place the jars on the floor. Wrap them in a blanket and leave to cool.

Store in a cool closet or pantry.

Option 4: Delicate lemon jam for the winter

Let's make it very tender and melt in your mouth lemon jam. The secret is to puree lemon slices with a blender, mix with sugar and heat treat. How to do this correctly is written in step-by-step instructions.

Ingredients:

five hundred grams of lemons;
seven hundred and fifty grams of sugar;
one hundred ml water filters.

How to cook

We take our beautiful and bright lemons and wash them thoroughly using a dish sponge. Wipe dry and place in boiling water for a couple of minutes.

Cut the lemons into large pieces and place in a blender bowl. We take out the bones, we don't need them. Pour in filtered water and puree everything. If there are any left small pieces skins, don’t worry, they will melt during boiling.

Pour granulated sugar into the lemon puree and stir. Place in a saucepan and place on the stove. The best container for boiling lemon is made of of stainless steel. Do not use a cast iron or non-stick pan.

Cover the pan with a lid and wait until it boils. Stir occasionally to prevent burning.

So, the jam has boiled, time it for forty-five minutes and cook under a closed lid. Ten minutes before the end of cooking, remove the lid.

Bye tender jam from the lemon is still hot, almost boiling, place it in prepared jars. More precisely, pour it, because it turned out to be very liquid. Don't worry, as it cools in the jars, it will thicken and retain its delicate consistency.

Close tightly with lids, cover with a blanket and leave until completely cool. During this time, the lemon jam for the winter will thicken so much that a spoon will stand. Don't forget to put it away in the dark and cool place for storage.

Option 5: Lemon jam for the winter with mint

Mint is often added to citrus jam; it is pleasantly refreshing and complements the taste. We take fresh mint leaves.

Ingredients:

four hundred and thirty grams of lemons;
two hundred and sixty grams of mint leaves;
nine hundred and fifty grams of sugar;
five hundred fifty ml of water.

Step by step recipe

First of all, thoroughly wash the lemons using a soft dish sponge. Wipe them dry.

We also wash the mint leaves thoroughly, sorting through and removing the limp ones. Let the mint dry by spreading the leaves on a clean cloth.

Then cut into thin strips across the leaves.

Cut the lemons together with the peel into small pieces. Be sure to throw away any seeds that are bitter.

Place the chopped lemons and mint leaves in a large saucepan. Pour in water and bring to a boil. Then boil for ten minutes.

Turn off the heat, let it cool completely and put it in the refrigerator for a day. Don't forget to close the lid.

After the specified time, express the liquid, thoroughly squeezing the mint-lemon mass. Pour in granulated sugar and boil for two hours over low heat.

Immediately pour into clean jars and seal tightly. Cover with a blanket and cool completely to room temperature again - the jam will thicken. Store for long term storage.

A ripe, juicy lemon is an ideal addition to black or green tea, but few people know that lemons can be used to brew wonderful fragrant jam. We offer you several recipe options for making delicious lemon jam...

Delicious jam from lemons (simple version)

Products: two large lemons (total weight up to seven hundred grams), one and a half glasses of sugar, half a glass of water.
Preparation: lemons need to be washed with running water, it is advisable to rub the skin with a washcloth in order to wash off nitrates and chemicals from the surface of the skins, then the fruits are cut into thin rings. Lemon rings are placed in a deep, not wide saucepan. Water is added. The pan is placed on the fire and the lemon rings are boiled for five minutes. Then granulated sugar is poured in and the heat is set to minimum. Cook the jam for fifteen minutes. After this time, all lemons must be removed from the syrup; they must be removed with a slotted spoon so that the syrup is not scooped out of the saucepan. Set the lemon slices aside. Boil the syrup over low heat for ten minutes without covering the pan, then return the lemon rings back to the syrup. Cook the jam for another fifteen minutes and turn off the heat.
Advice: To prevent the jam from becoming bitter, try to remove all the seeds from the fruit. To store for the winter, place hot jam in boiled, clean jars and roll up metal lids(pre-boil each lid for two minutes). This jam can be stored in the refrigerator; in this case, not metal, but ordinary plastic lids are used.

Delicious lemon and ginger jam

Ingredients: one large lemon (approximate weight three hundred grams), two hundred grams of ginger, four hundred grams of granulated sugar.
How to cook: The ginger root must be peeled, washed and cut into thin slices with a special vegetable knife. Wash and peel the lemon, cut the pulp into thin small slices. Remove the bones. By the way, the skin can be removed with a grater and separately and also added to the jam, it will turn out more bright taste.
Sliced lemons and ginger are poured into a pan and sugar is immediately added. The contents of the pan are mixed. The pan is placed on the fire. From the moment it boils, the lemon and ginger jam must be boiled for high fire exactly five minutes. When boiling vigorously, sugar can burn, so it is important to stir the contents of the pan regularly. You can cook over low heat, in which case the cooking time increases to fifteen minutes. As soon as the ginger becomes transparent, the jam is ready. It is poured hot into clean, sterile jars and screwed on with lids.

Lemon jam (cooking method in three batches)

The ingredients needed are: one kg of ripe, not soft lemons, 750 grams of sugar and 250 ml of water.
How to prepare: Peel the skin thinly from each lemon and bring water to a boil in a separate pan. All peeled lemons are placed in boiling water, kept in boiling water for three to four minutes and immediately removed; they should be transferred with a slotted spoon to a container with cold water. The cooled lemons must be divided into slices, that is, into segments, while the films, if they are easily removed, are recommended to be removed and discarded, and all the seeds should be removed. Place the peeled lemon slices into a saucepan.
From water and sugar, the correct ratio is indicated in the ingredients, sugar syrup is boiled. Pour this syrup over the slices. Place the pan on the fire and from the moment it boils, boil the jam for exactly fifteen minutes (low heat). Turn off the heat under the pan. After ten hours, boil again for fifteen minutes and also turn off the heat and let the jam cool completely. The third time we boil the jam for ten to twenty minutes, while you can further grind the mass by immersing the blender. If you intend to use a blender, be sure to boil the aromatic lemon mixture for at least an additional five minutes.
Pour the finished hot lemon jam into jars, roll up with metal or seal tightly with plastic lids. You can store jars warmly on the shelves of kitchen cabinets or in the pantry at a lower temperature.

Delicious lemon jam ( raw version, without heat treatment)

Ingredients: lemons one kg, sugar from one to one and a half kilograms (if you like more sweet option- add more sugar).
How to prepare: The lemons are washed and cut into slices, then all the seeds are removed, and the pulp and peel are passed through a meat grinder. The rolled aromatic mass is covered with sugar and mixed. At room temperature the raw jam should stand for about two hours, after which the mass is mixed thoroughly and placed in cold, clean jars (hold over steam in advance). The jars are closed with washed plastic lids; the jars need to be stored in the refrigerator (no heat treatment is provided, so at room temperature raw jam can begin to “play” and ferment).
Advice: Along with lemons, you can twist two handfuls of black currants or raspberries. The berries will give a beautiful color and add a new shade of taste. In any case, the jam should be stored in the refrigerator. In terms of value, such preparation for the winter is considered the most useful, since all the vitamins are preserved and are not digested.

Vitamin jam from lemons, orange and mint (raw version)

Ingredients: two medium-sized lemons, one dense large orange, half a glass of red or black currants, three-quarters of a glass of granulated sugar, five to six leaves of fresh mint.
How to cook: All fruits, berries and mint leaves are washed, cut into pieces and transferred to a blender. If possible, all seeds are removed and discarded (they give off bitterness). Granulated sugar is poured in and everything is crushed until smooth at high speed. The crushed mass is put into small jars, sealed and stored in the refrigerator. This vitamin jam can be stored in the refrigerator for up to a year. Very tasty, aromatic, dense in structure, that is, it can be spread on buns, bread and any pastries.

Jam with lemon and kiwi (cooked in two steps)

Ingredients: one kg of kiwi, one large lemon, juice from two large lemons, nine hundred grams of sugar, one hundred ml of water.
How to prepare: The lemons are washed with a brush, one lemon is cut into thin slices, and the juice is squeezed out of the remaining two. Kiwis are peeled and cut into thin rings. Water is poured into the pan and a small portion of sugar is poured in - just one hundred grams. The syrup is boiled, lemon juice is added to it and chopped lemons are added. The mixture is boiled for five minutes, then chopped kiwi fruits are added to the pan and the entire portion of the remaining sugar is poured out. After five minutes of cooking, the fire under the pan is turned off. After complete cooling, the contents of the pan must be poured into a ceramic bowl and left for ten hours. Then the kiwi in syrup with lemons is again transferred to the pan and cooked for ten minutes (count after boiling) over low heat. The jars are washed, sterilized, the hot jam is distributed into the jars and sealed for the winter with boiled lids. You can store the jars on a shelf at room temperature.

Delicious lemon and kiwi jam (recipe for a bread machine)

The ingredients needed are: half a kilogram of kiwi, half a kilogram of ripe oranges, half a kilogram of granulated sugar or the same amount of powdered sugar.
How to cook: Peel the thin skin of the kiwi and cut the pulp into cubes, peel the lemons and immerse each peeled fruit in boiling water for half a minute. Then the lemons are cut into cubes and the seeds are discarded. All chopped fruits along with sugar are sent to a clean, dry bucket of the bread machine. The appropriate mode for cooking jam and preserves is set (calculated for 1 hour 10 minutes). Ready jam transferred to a jar, one or more, and sealed. The jars must first be washed and sterilized in the oven or over steam (at least three minutes).
Advice: This jam can be cooked in a saucepan if you don’t have a bread machine. Cooking time is half an hour at moderate boiling. The finished cooked jam is placed in jars and sealed. If you want to make homogeneous jam, without pieces of whole fruit, puree the citrus mass with a blender in the middle of cooking, then boil it for at least ten minutes and roll it into jars.