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

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, 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:

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:

1. Cut lemons with skin into half rings.
2. Place in a saucepan, fill with water.
3. Add half the indicated amount of sugar. During cooking, stir constantly and skim off the foam.
4. Cook for a quarter of an hour.
5. Remove from the stove, cover the pan and let sit for 5-6 hours.
6. Bring the lemon mixture to a boil again. Add the remaining sugar. Cook for 15 minutes. Leave for another 5-6 hours.
7. 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:

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

1. Rinse all fruits. Cut off the skin. Cut it into narrow strips. You can use a special tool to remove the zest.
2. Cut the lemons and oranges into wedges, peel them and remove the seeds.
3. Cut the slices into cubes. Place in a stainless steel container and add sugar. Leave for 2 hours.
4. Add the previously cut zest to the mixture.
5. 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.
6. 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:

1. Wash the lemons thoroughly and cut them, along with the skin, into slices or cubes.
2. Place the citrus in a container and add sugar. Leave it for a couple of hours.
3. 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.
4. 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:

1. Wash the lemons, cut into cubes along with the skin. Add sugar. Leave for 2 hours.
2. Boil in a saucepan adding grated ginger. Cook for 10 minutes. Let the jam brew for 6 hours.
3. Boil again and leave for 6 hours again.
4. 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

1. 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.
2. While the lemons are steeping, prepare the syrup. Just mix water with the remaining sugar and you're done.
3. 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.
4. We repeat the above operation twice more.
5. 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 work a little to prepare the ingredients. For production you will need:

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

1. 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.
2. Then cut into small pieces. Add sugar and leave to brew for half an hour.
3. 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

1. 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.
2. Place all ingredients, including sugar, in a saucepan. Mix thoroughly and leave for 10 minutes.
3. 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

1. 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.
2. Put sugar in a saucepan, add water, stir. Sugar should dissolve one hundred percent in water and become similar to syrup.
3. 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

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

Lemon jam

Lemons have long ceased to be an exotic delicacy, despite their foreign origin. Due to their pronounced sour taste, they are not eaten as an independent fruit, but as a seasoning, an ingredient in salads, baked goods, desserts, marinades, drinks, snacks and even some first courses, lemon is simply irreplaceable.

The taste of the fruit is almost always identically sour; from time to time there are bitter lemons, but this is due either to incorrect storage criteria or to the fact that it was picked earlier than it was ripe. But even if the purchased fruits are disappointing with bitterness, they can be used, for example, to make jam. A breathtaking dessert with sourness, bitterness and a captivating strong aroma can be prepared directly with the skin of the fruit, if you do not want to peel the fruit. You can add spices, nuts, honey, alcohol or other fruits to the composition - why not give your imagination room for creativity if the taste properties of the jam are not affected by all this.

Lemon jam recipes

• Lemon jam recipes
• Useful and healing characteristics, calorie content, chemical composition of the product
• Introduction of the product in cooking
• Possible harm and contraindications

Before you start cooking, you need to choose suitable fruits - it is better if they are ripe, bright yellow and with a narrow skin. It is necessary to pay attention to the color of the skin - you should give preference to fruits with uniform colors, without dark spots or dots. Smooth skin without dents, wrinkles and weathered withered areas, a pronounced lemon smell suggests that lemons are suitable for future jam or preserves. If the purchased fruits turn out to be unripe, this defect can be corrected, because at room temperature lemons ripen quite quickly.

The usual version of jam with skin is prepared from just 4 lemons and 1 kg of sugar. It is important to definitely try the future dessert during production. If it seems very sour, adding more sugar will correct the situation. Lemons are washed, cut and pitted, then passed through a meat grinder and sugar is added. The mixture is left in an enamel bowl at room temperature for at least 10-12 hours, so that the sugar dissolves one hundred percent. After this, place the dishes on low heat and evenly bring to a boil. As the jam boils, it is removed from the stove and poured into sterile jars. The containers, closed with tight lids, are left until the jam has cooled, and then sent to the refrigerator - this way it will be better preserved and will thicken slightly over time.

For lovers of a special bitter taste, a recipe for lemon jam with ginger:

• 1 kg lemons;
• 1.5 kg sugar;
• 50 g ginger;
• 10 g vanilla sugar;
• cinnamon - to taste.

Fruits are peeled and pitted and cut into cubes. Ginger root is washed, peeled and finely chopped. Combine ginger and lemons in a saucepan, add cinnamon, regular and vanilla sugar, then leave the mixture for an hour. When the lemon releases juice, put the pan with the future jam on the fire and bring to a boil. After boiling it for 5 minutes, remove the mixture from the heat and cool. The procedure is repeated twice more, eventually the jam thickens and acquires a distinct brown color. It can be rolled into jars or consumed immediately after it has cooled.

Lemon jam with mint and zest - you will need:

• 1 kg lemons;
• 1 kg sugar;
• 250 g mint;
• 0.7 liters of water.

Fruits and mint are washed under running water, the mint is finely chopped, the zest is grated from the lemons onto a small grater (no more than a teaspoon), the lemons themselves are cut, and the seeds are removed. Place mint, zest and lemons in a saucepan, add water and boil for 10 minutes. Then the mixture is cooled and left until the next morning.

The future jam is filtered, removing the cake, add sugar to the remaining mixture and cook for 2 hours over low heat. When the jam cools, it will thicken slightly and take on a beautiful golden color.

Useful and healing characteristics, calorie content, chemical composition of the product

It is well known that lemons are a treasure trove of vitamin C (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, therefore in treatment (a process for alleviating, relieving or eliminating symptoms and diseases ) for colds, the palm is found specifically in these fruits, drinks made from them, and also in jam. In folk medicine, it is used to lower body temperature, reduce sore throat and inflammatory effects. To strengthen the immune system and fight vitamin deficiencies, lemon jam is suitable due to the vast composition of necessary substances. In addition, lemon and dishes prepared from it are a well-known means of cleansing the body of toxins and toxins, lowering cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) . Doctors also advise using jam to prevent diseases of the cardiovascular system. Various supplements like turmeric, ginger, mint and cinnamon also stimulate the immune system, increase performance and help fight acquired lethargy. In addition, consuming lemon jam helps reduce swelling.

100 g of jam contains 240 kcal, 0 g of protein, 0 g of fat, 60 g of carbohydrates. The content of necessary substances (vitamins and minerals) per 100 g of product is given in the tables.

A lack of vitamins and seasonal mood swings simply capitulate to such a vitamin “bomb,” so you should definitely prepare a few jars for the winter.

Introduction of the product in cooking

Almost all desserts will benefit from the addition of lemon jam. The baked goods will become most fragrant and will have a pleasant sourness if you use lemon jam as the inside. Pies and tarts, cakes, biscuits can be supplemented with this delicious healthy delicacy. Drinks containing lemon can also be prepared with the addition of jam. With tea, ice cream or soufflé, the jam will sparkle with new notes of taste.

If the prepared jam does not have a very sweet taste, it can be used to make fish - a few drops of jam in the fish marinade will give the dish some piquancy.

Lemon jam perfectly copes with the role of an independent dessert, and with secondary roles such as the inside or an ingredient in sauce and dressing.

Possible harm and contraindications

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Because lemons are a specific product that contains a significant amount of acid, the fruits themselves and dishes made from them have certain characteristics, and they must be taken into account when including lemon jam in your diet. The presence of sugar in jam makes it a prohibited product for diabetics and people suffering from obesity. Young mothers who are breastfeeding should avoid eating sweets. Lemon jam can cause exacerbation of acquired diseases such as pancreatitis, gastritis or ulcers.

Significant amounts of sweets will be deposited on the waist with a few extra centimeters, so people on a diet should better forget about it.

Lemon jam is an effective and tasty method to support the immune system and cope with vitamin deficiencies at any time of the year. Lemon is rightfully considered a favorite in the fight and prevention of colds, viral and inflammatory effects, and jam made from it has the same medicinal qualities. With all this, the indisputable advantage of jam over fruit is the absence of a sour taste, which makes your teeth ache.

Consuming in limited quantities will greatly help to cope with the blues, deterioration of work capacity and attention, and helps prevent heart disease.

In any pantry there is space for several jars of a healthy dessert made from lemons - it is easy to prepare and, if poured into sterile jars, can be stored for up to 2 months in a dry, cold place, for example, in the refrigerator. If you store the product longer, it loses both its beneficial characteristics and taste.