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

Everyone will like lemon jam, without exception. Delicate, with a pleasant sourness, an invigorating aroma and fantastically beautiful in appearance. After taking a spoonful of lemon jam, migraines (episodic or regular strong and painful attacks of headache in one, rarely both, half of the head) will go and colds will be cured faster. But it would be a mistake to think that lemon jam is prepared only for healing. This is a beautiful stand-alone dessert, or the inside of a tender sponge roll.

Some people are put off by the bitter skin of lemons. They don’t like candied fruits and for those fussy ones there is a recipe for sweet jam.

Lemon jam: “tender”

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

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

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

Pour water into a stainless steel pan and add sugar. Place on the stove and cook the syrup. Once the sugar has dissolved, add the sliced lemon slices to the syrup.

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

Let the jam rest and cool.

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

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

Recipe for lemon jam with zest

The zest may be somewhat bitter if it is not processed first, but if this does not bother you, you can simply cut the lemons together with the peel.

But, I offer another option that everyone will like.

1 kg lemons;
700 grams of sugar.

So, wash the lemons and remove the skin with a sharp knife. Chop the fruits themselves, sprinkle them with sugar and leave them to release their juice.

Cut the skin into thin strips. You can take not all the zest, but from 1 or 2 lemons. Leave the rest for candied fruit or dry it.

Place 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 not yielded much juice, add water and place the pan on the stove. Cover the pan with a lid and cook the lemon jam for 20-30 minutes. After this, 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 ordinary room temperature.

Watch the video recipe on how to make lemon jam for the winter:

Lemon jam

Fragrant and healthy citrus fruits are the main source of vitamins in winter. They are mostly eaten fresh, but try making a few jars of lemon jam. “Raw” preparation will provide a supply that can be comfortably used any day, and heat-treated desserts will help you vary your sweet treats and amaze your loved ones.

The bright yellow fruits, ripening in autumn, have long been the physical embodiment of the “sour” property. And these are truly the most sour fruits we recognize. At home, juice is made from them, which is widely used in cooking, drinks, confectionery and indescribably delicious vitamin jams are prepared.

This mind-blowing citrus is virtually never found growing wild. Since ancient times, it has been cultivated in almost all countries with tropical and subtropical climates. Thanks to the efforts of breeders, a huge number of varieties have been developed, which are conventionally divided into two types: tree-like and bush-like. The State Register of the Russian Federation (Russian Federation is a state in Eastern Europe and Northern Asia, our Motherland) includes 4 varieties: Leysan, Meyer, Salavat and Urman.

In addition to citric acid, which is completely natural, the fruits contain ascorbic, folic and pantothenic acids, beta-carotene and lutein, flavonoid glycosides, which have the qualities of antioxidants and immunomodulators, macro- and microelements, dietary fiber and essential oils.

Lemons are recommended to be used as a catalyst for immunity and an antipyretic. These fruits improve the microflora of the intestinal tract, increase appetite, remove toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) and toxins, eliminate lethargy and drowsiness (excessive sleep duration) , the effects of stress, have a beneficial effect on condition of the skin, nails and hair, reduce the manifestations of toxicosis, simplify asthmatic attacks, and prevent vitamin deficiency. They speed up metabolism and are low in calories.

It is important to keep in mind that citrus is an allergen. It is not recommended for diseases of the pancreas, peptic ulcers and colitis, and it should not be given to children under 3 years of age. In addition, citric acid has a bad effect on tooth enamel.

Lemon jam with zest, ginger and honey

“Raw” jam is the best natural remedy for acute respiratory infections. A sweet, fragrant delicacy containing the largest amount of vitamins, it is great to simply eat with a spoon, washed down with tea, or can be served for breakfast on crispy toast, with porridge or cottage cheese.

Yield: 1 l

Ingredients:

lemon – 0.5 kg;
honey – 0.5 kg;
ginger root – 100 g.

Step-by-step production:

We carefully wash the lemons, pour boiling water over them, dry them, cut them into slices or slices together with the skin, removing the seeds, pass them through a meat grinder or grind them with a blender.
Peel the ginger and grate it on a small grater.
Combine the prepared ingredients with honey and mix thoroughly.
Transfer the finished dessert into sterilized jars, seal and store in a cool place.

Making this sweet will take no more than 15 minutes. The main difficulty is not to eat it right away, then in winter vitamin jam will become the best and most healthy dessert.

Using the same principle, you can create a preparation from new berries: sea buckthorn, raspberries or dark currants.

Five-minute lemon wedges

Almost everyone is familiar with this recipe from their youth - our grandmothers used similar methods to prepare delicious vitamin jam. With a bright sunny delicacy, invigorating, energizing, it’s nice to start the day with a cup of hot, fragrant tea.

Output: 1.8 L

Ingredients:

lemon – 1 kg;
sugar – 1.5 kg;
cinnamon – 1 stick;
water – 200 mg.

Step-by-step production:

Wash the citrus fruits, put them in boiling water and boil for 20 minutes, cool and cut into thin slices, removing the seeds.
Make syrup from water and sugar.
Pour the hot syrup over the fruit slices and leave until completely cool.
Place the cooled mixture on the fire, bring to a boil, add cinnamon, boil for 1-3 minutes and set aside to cool.
We put the workpiece on the stove again, let it boil, and cook for 2-3 minutes, and then leave it until it cools completely.
The last time we put the jam on the stove, after boiling, boil for 2-3 minutes, take out the cinnamon.
Place the hot dessert into sterilized jars, close with airtight lids and leave to cool gradually.

Short-term boiling in several steps, alternating with complete cooling, helps preserve most of the vitamins and integrity of the lemon slices. The recipe is quite simple, a novice housewife can easily handle it.

Citrus jam

A delicate sunny delicacy will not only support the body with essential vitamins, but will also lift your spirits with a beautiful view. Fragrant and very useful jam on a slice of shortbread bread or biscuit can become part of a vitamin-rich breakfast, a tasty snack during the day or an addition to evening tea.

Output: 2 l

Ingredients:

lemon – 0.5 kg;
orange – 1 kg;
sugar – 1.5 kg.

Step-by-step production:

Boil the washed citrus fruits in boiling water for 20 minutes.
Cut the lemons into slices, removing the seeds.
We remove the zest from the oranges, peel them, cut the pulp into slices, removing the seeds.
Grind the orange fruits and zest using a meat grinder or blender.
Combine the fruit puree with sugar, mix, put on the stove, bring to a boil and boil for 2-3 minutes, then set aside until it cools completely.
Place the preparation on the stove, let it boil and cook for 3-5 minutes.
Place the hot dessert into sterilized jars, seal and leave to cool gradually.

This simple recipe for lemon jam is perfect for young mothers and working housewives who cannot devote much time to preparations.

The manufacturing process can be speeded up by using a slow cooker. How to create this more conveniently is described in our articles, for example, “Plum jam in a slow cooker.”

Video

In conclusion, we suggest watching several videos in which experienced chefs share their favorite methods for preparing tasty and necessary lemon desserts:

By education - a mathematician, in the past - a researcher, in reality - a servant of the printed word (editor and copywriter), housewife, creator of exclusive hand-made products. He does not want to stop there, he strives to see, learn and experience new things, and then share his impressions and experiences with readers.

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One of the most convenient ways to prepare a harvest of vegetables, fruits and berries is freezing. Some believe that freezing leads to the loss of nutritional and necessary parameters of plant products. As a result of the research work carried out, scientists learned that there is virtually no decrease in nutritional value during freezing.

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Comfortable Android applications have been developed to help gardeners and gardeners. First, these are sowing (lunar, flower, etc.) calendars, magazines aimed at a specific topic, and selections of necessary advice. With their help, you can choose a day suitable for planting any type of plants, find the timing of their ripening and collect the harvest at the right time.

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It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” in other words, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories acquired from food are consumed in the digestive process.

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn, called Rainbow Corn. The grains on any cob are of various colors and colors: brown, pink, purple, blue, greenish, etc. This result was achieved by the method of long-term selection of more colored common species and their crossing.

Lemon jam - 5 very tasty recipes

Ksyusha Garastyuk • 09.14.2018

Who doesn’t understand that lemon is a natural storehouse of vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C, an irreplaceable natural healing agent in the winter and an invigorating and tonic fruit in summer. Lemon jam is not only a fragrant delicacy reminiscent of summer, but also a lifesaver from harmful microbes and bacteria.

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

It is better to cook a liquid treat from new fruits. To find the ripeness of a lemon, rub its skin with your finger. If you smell a citrus smell, the fruit is fresh; if the smell is barely perceptible, then there are lemons lying around.

When preparing lemon jam for the winter, it is necessary to exclude any possibility of contact of the fruit mass with alloys. This means that you need to cook the jam in a stainless steel pan, stirring the jam only with a wooden spoon. Otherwise, the sweet mass may oxidize and acquire a rusty color, and such jam will no longer be suitable for food. For the same reason, it is forbidden to twist twisted jars - so that the lemon mass does not touch the iron lid.

There is one trick that will make lemons fragrant and juicy: put the whole fruits in boiling water for a few minutes. Take it out and then follow the recipe.

Traditional lemon jam recipe

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

Ingredients:

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

Manufacturing:

Cut lemons with skin into half rings.
Place in a saucepan, fill with water.
Add half the indicated amount of sugar. During cooking, stir constantly and skim off the foam.
Cook for a quarter of an hour.
Remove from the stove, cover the pan and let sit for 5-6 hours.
Bring the lemon mixture to a boil again. Add the remaining sugar. Cook for 15 minutes. Leave for another 5-6 hours.
Pour into jars and roll up.

Lemon and zucchini jam

The unique component in the jam does not reveal itself in any way - usually no one believes that zucchini is hiding in the sweet and deliciously fragrant syrup. Take only a young vegetable; an overripe zucchini will ruin the taste of the jam.

Ingredients:

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

Manufacturing:

Cut the zucchini with the skin into medium cubes.
Cut the lemon also, keeping the same size of pieces, do not remove the skin.
Place vegetables and fruits in a stainless container and add sugar.
Stir. Leave it for a couple of hours. During this period of time, the products will produce juice.
Place on the stove, let it boil, cook for 10 minutes. Let the jam brew for 5-6 hours.
Bring to a boil again, boiling the mixture for 10 minutes. Leave for another 6 hours. Divide into jars.

Lemon and orange jam

For citrus jam, it is recommended to completely clear the film from the fruit slices. This will make the jam tender and soft. It is better to take oranges with narrow skin - they are usually sweeter.

Ingredients:

5 oranges;
5 lemons;
1 kg sugar.

Manufacturing:

Rinse all fruits. Cut off the skin. Cut it into narrow strips. You can use a special tool to remove the zest.
Cut the lemons and oranges into wedges, peel them and remove the seeds.
Cut the slices into cubes. Place in a stainless steel container and add sugar. Leave for 2 hours.
Add the previously cut zest to the mixture.
Place on the stove and let it boil. Cook over high heat for 5-6 minutes, then reduce power to medium and cook for another 40 minutes.
Let the jam cool and pour into jars.

Lavender-lemon jam

The scent of lavender perfectly complements the citrus. You can add the fragrant plant to jam from lemon slices or cut the fruit into cubes - a subtle, slightly tart taste will be appropriate for any mixture. You can also add a pinch of vanilla - it will reveal the lavender-lemon combination, just don’t overdo it with the spice.

Ingredients:

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

Manufacturing:

Wash the lemons thoroughly and cut them, together with the skin, into slices or cubes.
Place the citrus in a container and add sugar. Leave it for a couple of hours.
Bring to a boil on the stove. Add lavender and vanilla. Cook over high heat for 15 minutes, then reduce to medium and cook for another half hour.
Divide into jars.

Lemon jam with ginger

Ginger gives not only the typical taste, but also repeatedly increases the benefits. With this jam you won't get a cold in the winter. If you want to speed up the process, pass the lemons through a meat grinder, then you won’t have to steep them in sweet syrup for several hours.

Ingredients:

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

Manufacturing:

Wash the lemons, cut into cubes with the skin. Add sugar. Leave for 2 hours.
Boil in a saucepan adding grated ginger. Cook for 10 minutes. Let the jam brew for 6 hours.
Boil again and leave for 6 hours again.
Divide into jars.

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

The best lemon jam recipe

Lemon is the fruit of a citrus plant that is particularly sour. Almost everyone is afraid of this fruit, and only true daredevils can consume it in its original form without sugar and tea. But it makes the most magnificent jam that everyone will love.

It gives a pleasant sourness and will cure any cold. Lemon jam is pleasant to eat with a cup of tea on a cool winter evening. But how to cook it?

The benefits and harms of lemon jam

Everyone knows from their youth that lemon is a storehouse of vitamins and essential substances, and this cannot be refuted. We often use this fruit for colds, add it to tea, and make tinctures. Jam with citrus fruits is not only a tasty, but also a healthy delicacy. It helps bring the temperature back to normal, relieve pain (an experience associated with actual or potential tissue damage) in the throat and slow down inflammation.

Lemon heals, strengthens the immune system, lowers cholesterol (an organic compound, a natural fatty, lipophilic alcohol found in the cell membranes of all living organisms, with the exception of nuclear-free ones) . Lemon jam is recommended to prevent heart disease and reduce edema. A double effect can be achieved by adding honey, ginger, mint, and cinnamon.

But it’s worth keeping in mind that every product has its downsides. Lemon jam is not safe for people with high sugar levels and obesity, because sugar is used to neutralize acidity. Nursing mothers should also avoid this sweet. Ulcers, gastritis, pancreatitis can be aggravated by consuming lemon. People suffering from this disease should not indulge in this dessert, just like those who are watching their weight.

Traditional recipe

A traditional recipe helps preserve the maximum benefit of the product and leaves all vitamins (a group of low molecular weight organic compounds with a relatively simple structure and diverse chemical nature) intact. This is the most common recipe for lemon jam for the winter. Note to housewives!

Lemon (with skin) – 2 kg
Sugar – 2.5 kg
Plain water – 1 liter

Wash the lemon without peeling it, cut it into small slices in the form of semicircles. Add half the sugar. Let it sit for a couple of hours so that the fruit has time to release its juices. You need to stir the mixture from time to time.
While the lemons are steeping, prepare the syrup. Just mix water with the remaining sugar and you're done.
Place the fruit pulp and dissolved sugar in a saucepan and stir. Place on low gas and simmer for 15 minutes. If foam is created, you need to remove it. Then set aside the jam for 5 hours.
We repeat the above operation twice more.
Place the uncooled delicacy into sterile jars. For storage we use a cellar and a refrigerator.

Lemon jam without cooking

This recipe for lemon jam does not require cooking and is suitable for those who do not like to fuss with pots. But you will have to put a little effort into preparing the ingredients. For production you will need:

Lemons – 1 kg
Granulated sugar – add according to personal taste preferences

Rinse the lemons. To prevent the jam from turning out bitter and causing harm, you need to keep the fruits in boiling water for 10 seconds.
Then cut into small pieces. Add sugar and leave to brew for half an hour.
Then we grind the lemon jam (with the peel) through a meat grinder. Dessert is ready. Now the sweetness can be poured into jars, stored away for the winter, or served right away.

Jam for all diseases with the addition of ginger

Another version of lemon jam with peel. As a good addition to the consistency, let's take the best product for colds - ginger. This jam will help tone the body, cure the blues, eliminate colds and lift your spirits.

Lemon – 1, but a big one
Ginger - one root
Sugar – 0.5 kg

As usual, we wash the ginger and lemon under running water; you can also rinse it with boiling water. Peel the ginger root and cut it into thin slices. We cut the lemon fruits in a similar way.
Place all ingredients, including sugar, in a saucepan. Mix thoroughly and leave for 10 minutes.
We put it on a leisurely fire. Then evenly bring the heat to high, constantly stirring the contents of the pan with a spatula. If the ginger has become transparent and soft, you can stop stirring. Cook the jam for about 5 more minutes, then turn off the gas. Pour the warm dessert into unstained jars and store.

Lemon jam without peel

Lemon jam usually contains bitterness, which makes it different from others. Most often it is prepared with the skin, which carries this bitterness inside it. But there is jam made from lemons without peel. It is not difficult to prepare, and the taste of sweetness will amuse any gourmand.

Lemon – 9 pcs
Sugar – 1.5 kg
Water – 1 glass

We wash the fruit and remove the skin. You can use a grater or a special device. Place the peeled lemons in cool water and leave for a quarter of an hour. Then cut into thin circles.
Put sugar in a saucepan, add water, stir. The sugar should completely dissolve in the water and become similar to syrup.
Add lemon to sugar and mix again. Place on the stove and cook for 10 minutes. Then we give the jam a break for about 8 hours, and repeat the function again. Delicate, soft lemon jam without peel is ready!

Technology to help

A multicooker helps busy housewives prepare breakfast, lunch and dinner. In addition, if you enlist her help, you will get the most delicious lemon jam. Convenience and the ability to save energy are another plus of this unit. To make a lemon dessert you will need:

Water – 2.3 l
Sugar –2.5 kg
Lemon – 2 kg
Honey – 50 g
Vanilla sugar – 1 sachet

Wash the lemons and put them in hot water for a couple of minutes to remove the bitterness from the zest.
We cut the fruits into thin rings, discarding the seeds along the way.
Sliced lemons together with water are sent to the multicooker bowl. The “stewing” and “multi-cook” modes are unsurpassed. Leave to cook for 1 hour.
After the time has passed, add the remaining ingredients, stir well, and cook for about an hour at the same setting.
The jam is ready for use and storage. Bon appetit!