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 this reason, we are not allowed 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 and 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, along 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 along 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.

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.

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, along 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:

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 don’t need to stir it. 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. Sugar should dissolve one hundred percent in 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 along with water go into 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!

Lemon jam: the best recipes

In this lemon jam recipe, the sugar harmoniously balances out the sour notes, allowing for a huge amount of the desired citrus fruit to be used.

Everyone knows the great benefits of the citrus fruit called lemon. This native of the tropics has long ceased to be exotic for the inhabitants of our country. In folk medicine, lemon is certainly used for all colds and viral diseases. But due to its pronounced sour taste, not everyone can consume it in its pure form. Among the huge number of different dishes and drinks made from this fruit, it is worth highlighting a wonderful, tasty and healthy dish - lemon jam . They can amaze guests, amuse household members in cool weather, and even cure certain diseases or prevent their occurrence. So, lemon jam is indicated for use:

to strengthen the immune system;
to fight viruses, colds;
with vitamin deficiency;
as a prophylactic against heart disease;
to cleanse the body of toxins, remove cholesterol (an organic compound, a natural fatty, lipophilic alcohol found in the cell membranes of all living organisms except nuclear-free ones) ;
with swelling;
to strengthen capillaries.

Every housewife can prepare such a vitamin dessert for the winter. Despite the fact that the freshest lemons are available virtually all year round, almost everyone likes to make this particular type of jam. It has a sweet sweetness that subtly reduces the excess citrus acidity, making the lemon treat mouth-wateringly delicious.

7 lemon jam recipes

Recipe 1. Lemon jam rings

Ingredients: 350 g lemons, 370 g sugar, 110 ml water.

We rinse the citrus fruits, carefully rubbing the zest with a brush. Cut crosswise into circles approximately 10 mm wide. During the cutting process, remove the bones. Add water to lemon rings. Blanch them for about 5 minutes. Sprinkle with 200 g of sugar. Heat, stirring gently, until boiling. Boil slowly for 5 minutes. Add the remaining sweet sand. Cook for 15 minutes. Take out the citrus rings. Boil the syrup for 20 minutes. Then we return the lemon slices. Boil slowly until desired thickness. Mix carefully so as not to destroy the softened fruits. Store in the cold under cellophane covers.

Recipe 2. Lemon jam with ginger

Ingredients: 220 g lemons, 210 g ginger root, 410 g sugar.

Carefully wash the lemons. Peel the ginger root. Cut it into thin slices. We cut citrus fruits into slices, removing the seeds. We place them, along with the juice released during cutting, in a container suitable for making jam. Sprinkle with ginger slices. Add sugar and mix. Slowly heat the lemon-ginger mixture with constant stirring. Cook for about 5 minutes. Transfer to a clean, sterile glass container. After cooling, close with plastic lids. Store in the refrigerator.

Recipe 3. Lemon jam in a slow cooker

Ingredients: 920 g lemons, 1220 g sugar, 27 g honey, 6 g vanilla sugar, 1150 ml water.

We wash the lemons, scald them with boiling water, in which the citrus fruits should lie for several minutes. Cut the prepared lemons into slices as thin as possible, removing the seeds while doing so. Place the slices into a multicooker bowl and add water in the amount indicated in the recipe. Cook in the “Multi-cook” mode with a temperature of 130 degrees or, in its absence, in the “Stew” mode for 55 minutes. When finished, add sugar, honey, and vanilla sugar to the lemons. Mix with a plastic spatula. Cook in the same mode for another hour. We transfer the jam into a sterilized container, which we then close tightly and turn upside down until it cools.

Recipe 4. Lemon and mint jam

Ingredients: 430 g lemons, 260 g mint, 950 g sugar, 550 ml water.

Wash the lemons, rubbing the zest with a brush. We wash the mint, in the process selecting unspoiled leaves that are suitable for use. Let them dry by laying them on a towel. Cut the dried mint into thin strips across the leaf. Without peeling, cut the lemons into small cubes, removing the seeds in the process. Mix them in a saucepan with chopped mint. Add water. Boil slowly for 10 minutes. We keep it in the cold for a day, covering it with a lid. Decant the infusion, carefully squeezing out the mint-lemon mixture. Pour sugar into it. Boil for about 2 hours over low heat. Pour the jam into previously prepared containers. We seal it.

Recipe 5. Citrus jam from lemons, tangerines and oranges

Ingredients: 350 g lemons, 350 g tangerines, 350 g oranges, 1150 g sugar, 225 ml water.

We wash the lemons. Place them in boiling water. Blanch for about 15 minutes. Transfer the fruits to cool water and soak for two days to remove the bitterness from the zest. We prepare the rest of the citrus fruits in the same way, but keep them in cool water for 9 hours. Cut the soaked fruit into thin half rings or circles, removing the seeds. We transfer the pieces of citrus fruit to a container that we use to make jam. Separately combine water and sugar, heating until dissolved. Pour the bubbling syrup into the mixture of lemons, tangerines and oranges. Infuse the mixture without heating for 3.5 hours. Then boil for 12 minutes 3 times at two-hour intervals to cool. Place pieces of fruit into each jar prepared in advance and fill them with syrup. Roll up or cover with plastic lids for future storage in the refrigerator.

Recipe 6. Lemon jam with carrots

Ingredients: 950 g lemons, 950 g carrots, 1900 g sugar, 2 g vanillin.

Carefully wash the carrots and citrus fruits. Peel the carrots. We cut the lemons with the skin into pieces of random shape, removing the seeds. Grind these ingredients in a meat grinder. Transfer to a thick-bottomed saucepan. Sprinkle with sugar. Heat the mixture, stirring, until it boils. Simmer slowly for about 50 minutes, stirring frequently. Then add vanillin and boil for another 5 minutes. Transfer the prepared jam into clean, sterile glass jars and seal.

Recipe 7. Lemon, pear and nut jam

Ingredients: 240 g lemons, 390 g pears, 630 g sugar, 40 g shelled walnuts, 150 ml water.

We wash the pears, selecting dense, unbrushed fruits for canning. Remove the skin and core. Carefully washed lemons are cut into thin slices, which should be blanched in boiling water for 1 minute. Sprinkle sugar into lemon juice. Boil the syrup until transparent. Cut the pears into thin slices and immerse them in hot syrup. Let stand without heating for about an hour. Add chopped nuts. Cook, stirring frequently and removing any foam from the surface of the jam, until thickened. Place into prepared container. We cork it.

How to make delicious lemon jam: tips

Even the most ordinary lemon jam has its own little tricks that allow you to create a very tasty and healthy dish. To prepare this dessert you need to pay attention to the following points:

For lemon jam, choose citrus fruits without damage to the zest, dents or stains. With all this, it is better to give preference to fruits with smooth skin - they will have juicier pulp.
You can check the properties of lemons that will be used to make jam by pressing on the lower end of the fruit. After this, a corresponding pronounced lemon smell should appear.
Some recipes call for making lemon jam with zest. In this case, it is necessary to carefully wash the citrus fruits, rubbing them with a brush to remove all chemicals.
Before cooking, you need to remove all the seeds from the fruit - they add unnecessary bitterness to the dish.
Under plastic covers, lemon dessert is stored in the cold for quite a long time due to the large amount of acid.
Some types of this jam, namely with ginger, are used not only as a sweet dessert, but also as a unique sauce for meat and fish dishes.
Before main cooking, lemons should be blanched in boiling water for a couple of minutes so that the zest does not become hard.

Lemon jam is a wonderful delicacy that harmoniously combines sweet and sour notes. Now almost everywhere, lemon is used in various desserts. Thus, the zest, juice and pulp of the fruit have found extensive use in cooking. From these components you can quite easily prepare a luxurious dessert - lemon jam. This preparation for the winter has a fresh citrus smell and a pleasant, captivating taste. By replacing the usual filling in any baked goods with lemon jam, the dish will sparkle with new and unusual colors. And of course, not a single winter tea party would be complete without a spoonful of this sunny sweetness, which will provide the body with valuable vitamins in the cool season. Bon appetit!