Who does not know that lemon is a natural guardian of vitamin C, an indispensable natural medicine in winter and an invigorating and invigorating fruit in summer. Lemon jam is not only a fragrant treat reminiscent of summer, but also a savior from harmful bacteria and microbes.

Citrus rich taste will delight lovers of sour. You can use the jam as a filling for desserts or make lemonade with it by adding a couple of sprigs of mint and ice. Lemon jam is also one of the components of the sauce, which is served with chicken or fish.

It is better to cook a liquid delicacy from fresh fruit. Rub the skin with your finger to determine if a lemon is ripe. If you smell a citrus aroma, the fruit is fresh, if the smell is barely perceptible, then the lemons are stale.

When making lemon jam for the winter, you need to exclude any possibility of contact of the fruit mass with metals. This means that you need to cook the jam in a stainless steel saucepan, stir the jam only with a wooden spoon. Otherwise, the sweet mass may oxidize and acquire a rusty hue, and such jam will no longer be suitable for food. For the same reason, you cannot turn over the swirling cans so that the lemon mass does not touch the metal lid.

There is one trick that will make lemons flavorful and juicy: dip the whole fruit in boiling water for a couple of minutes. Take it out, and then follow the recipe.

The classic lemon jam recipe

Before cooking from fruits, be sure to wash them with soap - the peel absorbs harmful substances, they must be removed.

Ingredients:

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

Preparation:

1. Cut the lemons with the skin into half rings.
2. Place in a saucepan, cover with water.
3. Add half of the indicated amount of sugar. Stir constantly and skim during cooking.
4. Cook for a quarter of an hour.
5. Remove from heat, cover the pan and let it brew for 5-6 hours.
6. Bring the lemon mixture to a boil again. Add the remaining sugar. Cook for 15 minutes. Leave it on for another 5-6 hours.
7. Pour into jars, roll up.

Jam from lemons and zucchini

The original component in the composition of the jam does not reveal itself in any way - usually no one believes that zucchini is hidden in the sweet and deliciously aromatic syrup. Take only a young vegetable, overripe zucchini will ruin the taste of the jam.

Ingredients:

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

Preparation:

1. Cut the zucchini together with the skin into medium cubes.
2. Cut the lemon as well, keeping the same size of pieces, do not remove the skin.
3. Place the vegetable and fruit in a stainless steel container, cover with sugar.
4. Stir. Leave it on for a couple of hours. During this time, the products will give juice.
5. Put 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 mass for 10 minutes. Insist 6 more hours. Divide into banks.

Lemon and orange jam

Ingredients:

• 5 oranges;
• 5 lemons;
• 1 kg of sugar.

Preparation:

1. Wash all fruits. Cut off the skin. Cut it into thin strips. You can use a special peel-off tool.
2. Cut the lemons and oranges into wedges, peel them off and remove the seeds.
3. Cut into cubes. Place in a stainless steel container and cover with sugar. Leave on for 2 hours.
4. Add the previously cut zest to the mass.
5. Put on the stove, 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 place in the jars.

Lavender Lemon Jam

The scent of lavender is perfectly complemented by citrus. You can add a fragrant plant to lemon wedge jam or cut the fruit into cubes - a subtle, slightly tart flavor will suit any consistency. You can also add a dash of vanilla to reveal the lavender-lemon combination, just don't overdo it with the spice.

Ingredients:

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

Preparation:

1. Rinse the lemons thoroughly, cut them together with the skin into slices or cubes.
2. Place citrus in a container, cover with sugar. Leave it on for a couple of hours.
3. Put to boil on the stove. Add lavender and vanilla. Cook over high heat for 15 minutes, then reduce to medium and hold for another half hour.
4. Divide into banks.

Lemon jam with ginger

Ginger not only gives a unique taste, but also greatly increases the benefits. With such jam in winter, colds are not terrible. If you want to speed up the process, pass the lemons through a meat grinder, then they will not have to be insisted for several hours in sugar syrup.

Ingredients:

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

Preparation:

1. Rinse the lemons, cut into cubes with the peel. Cover with sugar. Leave on for 2 hours.
2. Boil in a saucepan adding the grated ginger. Cook for 10 minutes. Let the jam brew for 6 hours.
3. Boil again and leave again for 6 hours.
4. Divide into banks.

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

Lemon is a healthy fruit containing a huge percentage of vitamin C, which is essential for the human body. This fruit is excellent for colds in the winter, and is also an excellent tonic in the summer heat. Various healthy drinks are often prepared from lemons to strengthen the immune system. Lemon jam has become no less popular nowadays. In the finished form, such a wonderful delicacy has an amazing aroma and taste.

Lemon jam is not only an independent dessert for tea. It is also suitable for various pastries, as a filling for pies, puddings, and also as a component of a refreshing lemonade or fruit drink. The pronounced citrus taste will appeal to fans of sour, aromatic sweets.

In the presented article, we will describe several amazing recipes for lemon jam, and also consider the calorie content, all the ingredients included and a few basic rules that must be followed when preparing such a delicacy. Making jam is easy, every housewife can handle this in her home kitchen.

Composition and calorie content

The chemical composition of yellow citrus fruits is varied. As described above, they are rich in vitamin C (ascorbic acid). In addition, lemons contain a large percentage of vitamin D, PP and several groups B. Of the minerals are potassium, calcium, phosphorus and others. This fruit differs from the rest with a huge percentage of carotene, bioflavonoids, pectins and citrine. And also the fruit is rich in some amino acids, such as apple and lemon. From all this, we can conclude that lemon jam is the most useful of all the delicacies of a winter cellar.

In the old days, only honey was used to make lemon jam, which gave great benefits to the dessert and made it less high in calories. But now, at the present time, this ingredient has begun to be replaced with regular sugar, which made the jam more budgetary and high-calorie. 100 g of the product contains:

• proteins: 0;
• fats: 0;
• carbohydrates: 60;
• calories: 240.

From the above table, it can be seen that lemon jam is a high-calorie product. Therefore, people who are on diets need to be especially careful when using it and eat it only in small quantities and exclusively for medicinal purposes.

Why is lemon jam useful?

As already described above, lemon jam is a source of ascorbic acid. It has an antiseptic effect. It is thanks to ascorbic acid that jam has restorative properties, helps to get rid of various types of puffiness. Such sweetness perfectly restores strength after prolonged colds, strengthens the immune system.

This delicacy is especially useful for small children, pregnant women, breastfeeding women and the elderly.

The harm of lemon jam
Like any other jam, lemon can also harm the body, especially people with the following problems:

• increased acidity of the stomach:
• diseases of the kidneys and genitourinary system.

Lemon is not a capricious fruit, but still, before cooking, you need to take into account several rules so that the jam turns out to be rich, aromatic and tasty. Here are some of them.

Lemon jam is best made exclusively from fresh, ripe citrus fruits. To find out their degree of ripeness, you can simply rub your finger on the skin: if you feel a strong aroma, then the fruit is ripe and fresh, if the smell is almost imperceptible, then the fruits are stale.

When making jam from lemons, stir it only with a wooden spoon. Also, a saucepan for cooking such jam must necessarily be only made of stainless steel, in no case aluminum, since the entire mass can oxidize and acquire an unpleasant dark orange color. For exactly the same reason, glass containers with jam cannot be turned upside down so that the mass does not touch the metal lid.

How to make lemon jam: recipes

Some housewives, while cooking any jam, make some mistakes, after which the dessert turns out to be tasteless, unappetizing, with an ugly tint. The presented options for making lemon jam will help you not only choose the right one, but also teach you how to cook a dessert correctly so that the delicacy comes out truly fragrant.

Classic recipe

By tradition, only yellow citrus, sugar and a small amount of water are added to lemon jam. It turns out such a jam of bright yellow color, with a pronounced aroma and an appetizing texture.

Ingredients:

• lemons - 8 pcs.;
• 3 kg of sugar;
• 850 ml of water.

Step by step cooking:

1. Lemons are washed well with soapy water, since their peel is delicate and quickly absorbs substances harmful to the body.
2. After drying the lemons with a paper towel, they are cut into small slices along with the peel, and put into an enamel container.
3. Pour in water, add half the sugar rate.
4. Place on a medium flame, bring to a boil with frequent stirring, removing the foam as it forms.
5. Cook over the same heat for a quarter of an hour.
6. Turn off the heat, put the container with jam on a special stand and leave at room temperature for 6 hours with the lid closed.
7. After the specified time, pour the remaining sugar into the container, cook after boiling for another quarter of an hour.
8. The fire is turned off again, the jam is left for 6 hours to infuse.
9. Lemon jam is ready, it is laid out in jars, covered with lids.

Lemons can be washed not only in soapy water, but also simply with a soft sponge with any dish detergent, after which they should be thoroughly rinsed under running water.

The recipe "Five minutes"

The next recipe is from the quick list. It only takes 50 minutes to cook. It differs from the classic one in that lemons are not cut into slices, but crushed with peel in a blender. No water is added to the composition, the jam is cooked exclusively on the juice released from the lemons. The dessert turns out to be aromatic, tasty, with an appetizing gelling consistency.

Ingredients:

• 6 lemons;
• 1.6 kg of sugar.

Step by step cooking:

1. Thoroughly washed citruses are cut into small pieces, the existing seeds are removed, and ground in a blender into a fine mass.
2. The mass is completely covered with sugar, mixed and left for a quarter of an hour.
3. Place the container on medium heat and boil for 5 minutes from the moment it boils.
4. Poured into clean jars, closed with plastic lids.
5. After complete cooling, put in the refrigerator.

Instead of regular sugar, you can use a special gelling sugar, in which case it is enough to boil the jam for just 1 minute.

This is the original version of lemon jam. The zucchini included in the composition with its neutral taste emphasizes the light shade of citrus delicacy, makes it even more tender, with a beautiful, thickish consistency. When eating such a sweetness, the presence of a vegetable is not even felt.

Ingredients:

• zucchini - 4 pcs.;
• lemons - 3 pcs.;
• 2 kg of granulated sugar.

Step by step cooking:

1. Zucchini are washed, dried, cut into small cubes with the peel.
2. The washed lemons are cut in the same pieces along with the zest.
3. Put everything in an enamel container, cover it with sugar, mix well, set it aside for two hours.
4. Placed on a plate with medium flame, after boiling, boil for 10 minutes. Turn off the fire, the jam is insisted for 6 hours.
5. The second time is boiled after boiling for 10 minutes.
6. Again, they insist for 6 hours and lay out in clean containers, close with lids.

It is advisable to take only young, fresh zucchini.

Lemon and orange jam recipe

The wonderful combination of lemons and oranges makes the jam especially aromatic, with an attractive amber hue. The process of preparing such citrus jam involves preliminary cleaning of the fruit from white films, which gives the delicacy a tenderness and mild taste.

Ingredients:

• oranges - 7 pcs.;
• lemons - 7 pcs.;
• 2 kg of sugar.

Step by step cooking:

1. All washed citrus fruits are skinned.
2. The skin is cut into thin strips.
3. The pulp of lemons and oranges is cut into slices, freed from the white film and existing seeds.
4. Cut the pulp into small cubes, put it in a container, cover it with sugar, set it aside for a couple of hours.
5. Add chopped peel to the mixture, put on the stove with medium heat, after boiling, cook for 6 minutes, stirring constantly.
6. Regulate the fire to the very minimum, cook for another 40 minutes, constantly stirring the jam.
7. Hot jam is laid out in glass containers, covered with lids, cooled and placed in the refrigerator for storage.

Oranges for such a jam must be chosen only with a thin skin.

Lemon Jam with Lavender Flowers and Vanilla

Lavender goes well with citrus fruits, it emphasizes their aroma and acidity. Such a jam is prepared quickly, most of the time is spent on infusing lemons with sugar. It turns out such a jam is incredibly aromatic, healthy, with a slightly tart taste.

Ingredients:

• 4 lemons;
• 1 kg of granulated sugar;
• dry lavender flowers - 45 g;
• vanillin - 7 g;
• 235 ml of water.

Step by step cooking:

1. Citrus is well washed, dried, cut into cubes.
2. Lemons are put in a container, left for two hours, covered completely with sugar.
3. Place on a stove with medium heat, add dry lavender, vanillin, boil for a quarter of an hour after boiling.
4. The fire is regulated to the smallest, boil for half an hour.
5. Hot ready-made jam is laid out in glass containers, covered with lids, cooled, sent to the refrigerator for storage.

Lemons for this jam can be cut not only into cubes, but also into slices. It is important not to overdo it with the addition of vanillin, otherwise the jam will acquire an unpleasant, sugary taste.

Lemon ginger jam recipe

And this recipe for lemon jam is even healthier than the previous ones. Thanks to the ginger contained in the composition, the beneficial properties of lemon jam are increased several times. Such a delicacy will cope with any cold in the winter. In the finished form, it turns out delicious, with a pronounced sweetness and a pleasant jelly consistency.

Ingredients:

• lemons - 3 pcs.;
• 1 small ginger root;
• sugar - 450 g

Step by step cooking:

1. The washed lemons are cut into small cubes, poured into a container with sugar, set aside for a couple of hours.
2. After this time, the container with the mixture is placed on the stove, ginger root crushed in a blender is added, the medium flame of the fire is adjusted, and boiled for 10 minutes from the moment of boiling.
3. Turn off the fire, infuse the jam for 6 hours.
4. They are again sent to the stove with the same fire, boiled after boiling for another 10 minutes and left for 6 hours.
5. The ready-made jam spread out in jars is closed with lids. Store in the refrigerator.

If you want to cook such a jam faster, then the lemons can be ground through a meat grinder, in which case they no longer need to be infused with sugar for two hours. And for a variety of taste and aroma, in addition to ginger, it is permissible to take ground cinnamon or cloves.

The next version of lemon jam also includes ginger, only it is prepared without heat treatment. Instead of sugar, honey is added here, which makes it less nutritious and more useful. When finished, it has a natural citrus taste, a beautiful appetizing shade. This jam is perfect as a prophylaxis against colds in winter, it is used 1 teaspoon on an empty stomach.

Ingredients:

• 5 lemons;
• ginger root - 1 pc .;
• honey - 300 g.

Step by step cooking:

1. The ginger root is peeled, washed, dried on a paper towel, chopped in a blender (you can use a regular grater).
2. Lemons are washed, cut into strips together with the peel.
3. Transfer lemons and ginger into an enamel container, add honey, mix well.
4. The mass is laid out in sterile small jars, covered with plastic lids, and placed in the refrigerator for storage.

If desired, lemons, like ginger, can also be ground in a blender.

Jam storage rules

Lemon jam is a rather capricious product, so you cannot store it in a cellar or at room temperature. It is perfectly stored only in the refrigerator under simple iron or plastic lids for no longer than two months. So you won't be able to make a large stock of such a wonderful delicacy. The maximum is 2-3 jars to enjoy a delicious dessert in the winter cold and protect your body from colds.

Thanks to the acid present in lemons, jars and lids for jam do not need to be sterilized, you just need to scald them with boiling water and dry them on a towel.

In the case of raw jams prepared without heat treatment, the dessert should also be stored only in the refrigerator under plastic lids.

Over the past tens and hundreds of years, lemons have become so popular in consumption that they have practically entered the general diet of a person. However, most people do not know and do not even realize how many interesting facts there are about this wonderful, healthy citrus. Let's talk about a few:

1. Lemons were brought to us from India and China. Currently, such citruses are grown in almost all southern corners of the world. However, in the wild, they can only be found in India and China, which means that the first fruits appeared in these countries.
2. Lemon is an antimicrobial agent. Back in the last century, people often used lemon water to wash their hands and face to rid themselves of various types of infectious infections. The lemon juice was diluted in water in a 1: 2 ratio and washed. And more acidic water, which was diluted 1: 1, was used for drinking as a remedy against cholera and various intestinal diseases.
3. Lemons are gum medicine. Many dentists often advise patients to rub their gums with lemon peel, which contributes to their saturation with useful substances, gives them strength, and prevents bleeding.
4. A fragrant essential oil is made from lemons. To prepare 1 kg of such a product, you need to peel 3000 citrus.
5. There are lemons with and without bitterness. It is known that well-ripe lemons have a pronounced acidity and a pleasant aroma, while unripe lemons have a slight bitterness. Ripe lemons are the most useful.
6. Lemon is sweeter than strawberry. Of course, lemons are not sweeter than strawberries, as they contain only 3% sugar, while strawberries contain 6%. But still, if you look in more detail, then the lemon may be sweeter. The weight of one fruit is 100 g, which means that it contains 3 g of sugar, and one strawberry weighs 20 g, which means that it contains only 1.2 g of sugar.
7. Lemon is a beautiful plant. For several decades in Europe, they were grown only for decorative purposes. And around the same time in Asia, they were already a wealth of gardens. They were grown not only for the beauty of the site, but also used to prepare various dishes, juices, sweets, and also used for medicinal purposes.
8. Lemon is a gift from Alexander the Great. During a campaign to India, Alexander the Great brought several lemons to Europe, which the inhabitants gave the name "Indian apples". The taste of those fruits strongly resembled a real apple.
9. Reward for lemons. The famous James Cook was awarded a gold medal by the British Admiralty for saving sailors from such a terrible disease as scurvy. To avoid the lack of vitamin C, James suggested that everyone take lemons with them on the hike. Since that time, all British sailors began to be called "lemongrass".
10. Lemon is a delicacy. Back in the 18th century, many Russians ordered pickled lemons by parcels from Holland, then they were a real delicacy that was difficult to buy in Russian stores. Nowadays, their taste is almost forgotten, but in India, this method of harvesting lemons is still the most effective way to preserve all the beneficial vitamins.
11. Lemon is a sign of love. In Spain, the symbol of mutual love was the orange, and the unrequited love was the lemon. In the old days in this country, a lady had the right to give her boyfriend a lemon to make it clear that his love does not cause any reciprocal feelings.
12. Lemon Kafelnikov. The famous Frenchman Yevgeny Kafelnikov was called lemon in ancient times, because he was a very restrained, serious and almost taciturn person. However, it is known that at home he was completely different.
13. Lemon with blueberries. In ancient times, during a festive feast, it was customary to serve blueberries along with lemon, since when this berry was eaten, the teeth were stained in a dark shade. It was not very pretty in high society. Lemon was the savior of the situation, he whitened his teeth, gave them their original shine.
14. Lemon and salt. If a dish is salted, many housewives immediately add additional water. However, the added water spoils the whole flavor of the dish. To give it a pleasant, moderately salty taste, just add a little lemon juice.

« Important: all information on the site is provided for informational purposes only. Before applying any recommendations, consult with a specialized specialist. Neither the editorial board nor the authors are responsible for any possible harm caused by the materials. "

Lemon jam is a quick recipe, according to which at any time of the year, in about an hour and a little, you can make a beautiful, aromatic and thick lemon jam or jam for tea. You will need a blender, which is simply irreplaceable for lemon jam, since the lemons, along with the peel, must be thoroughly chopped to a puree state. If this is not done, then the peel will be sugared in syrup and turn into unpleasant, very hard pieces that will even be difficult to chew.

Citrus fruits grown on an industrial scale are processed. In order not to rot, they are treated with biphenyl (a tasteless food additive), and covered with the thinnest layer of paraffin or wax to increase the shelf life. Unfortunately, this coating cannot be washed off with cold water; it is imperative to wash the citrus fruits with a brush or an abrasive sponge in hot water.

• Cooking time: 60 minutes
• Number: 1 l

Ingredients for lemon jam

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

Method of making lemon jam

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

Rinse the washed fruits again with boiling water, after such water procedures, all the harmfulness from the peel, hopefully, will disappear.

Cut the fruit into large pieces, put it in a blender. Do not forget to separate the lemon seeds, they are bitter!

Add cold filtered water to make the blender easier to handle and slightly dilute the concentrated fruit puree.

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

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

Use a stainless steel saucepan or deep pan with a thick bottom, high sides and a tight-fitting lid to make lemon jam. Citrus fruits cannot be cooked in cast iron; non-stick cookware is also not suitable. We shift the lemon puree with sugar into a container, mix, put on the stove.

We close the container with a lid, gradually bring to a boil. Sometimes we remove the lid, stir until the sugar completely dissolves and the mass boils. Cook for 45 minutes, remove the lid 10 minutes before the end of cooking.

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

We pour the mass into jars. I didn't make a reservation, we just pour it! At this stage, the jam is completely liquid, like a compote, it thickens as soon as it cools to room temperature, and it thickens to such a state that it contains a spoon, like in a high-quality borscht.

After the lemon jam has cooled, close the jars with clean lids or tie them with parchment. We store lemon jam in a regular kitchen cabinet.

By the way, I advise you to choose the thickest-skinned lemons for lemon jam, so that the ratio of peel to pulp is 1 to 2. Usually, such fruits are not in demand and are sold cheaper.

Step 1: take lemons.

For jam, you should take very ripe fresh lemons with a bright yellow color. In order to cook lemon jam, only juicy, rather dense fruits with an almost flawlessly smooth skin are taken. In this case, the lemons should also be firm to the touch, and the lemon stem should only be freshly cut. With a further cut, the lemon should secrete lemon juice, this already guarantees in advance a magnificent fragrant aroma of jam brewed in the future. From all the selected lemons, you must cut off all their zest and minutes 20-25 dip them in hot boiling water. To do this, put a small saucepan or ladle of water on a high heat and when the water boils in it, immediately remove it from the heat and immediately lower the cut lemons. Then we throw the lemons into a colander and rinse them thoroughly under running cold water, it is advisable, of course, to rinse them in pre-boiled cold water. Then cut the lemons into slices on a cutting board. At the same time, try to look at all the slices for the presence of bones, which should be removed immediately.

Step 2: prepare the syrup and make the jam.

Next, prepare the syrup. So, we take a deep pan, you can take the same where you previously boiled water, pour water there again 2 glasses and fall asleep 1.5 kilograms granulated sugar. If you are not sure about the quality of your running water, you can take, as I did, pure spring water. So, we boil sugar with water, constantly stirring the syrup with a wooden spoon until thick over moderate heat. When the syrup becomes thick, put the previously cut lemon slices there, gently stir everything with a spoon and bring to a boil over low heat. Then we put the saucepan aside from the heat and give a little time for the lemon jam to cool. Then, we put the pan on the fire again and bring everything again to a boil over low heat for about 45 minutes... Then set aside the pan again and let the jam cool. For jam, it will be enough to repeat the whole process of everything 2 times.Then put the jam in a serving salad bowl and serve.

Step 3: sterilize the jars and close the jam.

If you want to close the jam for the winter, then it is worth preparing a glass container for this you need volume. Then it should be sterilized. To do this, you need to put two pots of such a volume on the fire so that the jars and lids can easily fit in them. We pour water there and put them on a high fire. Then cover the boiling pot for a jar with a special metal circle with a small hole in the middle. On this hole, we install a jar upside down and sterilize it in this position 10-15 minutes... This method is very convenient and fast. Put plastic or threaded lids into another small saucepan with boiling water. We boil them 5-8 minutes... Pulling the lids out of boiling water is not quite safe, so you should pull them out with a fork, the teeth of which will help you hold the lids and thus pull them out. After that, all the jars need to be set down with their neck on a dry kitchen towel for a while, and on top you should cover the jars with another towel and wait until they cool down. Then we pour even hot jam into pre-sterilized jars and close them hermetically.After that, you should turn the sealed jars upside down and wrap them in towels. Give a little time for the jam in them to cool completely, and then just put the jars of jam in storage in a cool place (preferably in the refrigerator).

Step 4: serve lemon jam.

The amazing and aromatic lemon jam does not need any additives, as its own unique taste is so perfect. Tea with a spoonful of lemon jam will energize you for the whole day and significantly improve your mood. In addition, the huge amount of vitamin C it contains makes it truly unique. This is just a real treasure of your health and longevity! Bon Appetit!

From the jam, you can always make yourself a lemon jam. To do this, the jam should simply be boiled for another 30-40 minutes, then check for thickness. That is, drip on a saucer, if the mass has frozen to a jelly-like state, then you have the jam ready.

In the process of cooking jam and especially jam, the main thing is not to overexpose it, otherwise it can easily burn.

You can also try to sterilize jars in the microwave. To do this, pour 2 cm of water into them, put it inside the microwave, set the power on it at 700-800 W and sterilize for 2-3 minutes.

The jam is quite high in calories. Due to its low protein content, it does not help build muscle mass, so it should not be used as a weight loss diet.

Printing

Cooking delicious and simple lemon jam without cooking. 5 cool recipes are waiting for you, which will not take a lot of time. Literally 20-25 minutes. How do you, huh? No standing at the stove for an hour so that the jam doesn't run away. Surprisingly simple.

Ripe lemons are used not only for jam and jam. More juice, sauces, jelly. But that's a topic for another article. Delicate bright yellow jam and citrus syrup are used for decorating desserts, making cocktails, fortified tea, salads. Don't forget about baking. When baking homemade pies and cookies, lemon syrup acts as a natural flavoring and coloring agent.

Lemon jam without cooking

Lemon jam without cooking is a godsend. Cooking is not required to prepare a tasty and healthy treat. It's about the lemons themselves. They contain too much acid and essential oils for some bad bacteria to attack. But such benefits will come in handy in winter and spring during a period of lack of vitamins, especially ascorbic acid.

Among the ingredients are lemons and sugar in equal proportions. Use a kitchen scale for convenience. With them, you can quickly weigh the products, it will be easier to prepare a treat. But first you need to peel the fruit well. Their skins are treated with special chemicals for long-term storage before being placed on the counter. The presentation is not important to us. And the benefit and taste are important. Therefore, peel off the shiny citrus crust with salt. Rinse the fruit with warm water. Rub with coarse salt. Rinse with warm or hot water.

Rub the lemons with salt again, now use fine salt. Wash the fruit again with water.

Boil a kettle of water. Pour the boiling liquid over the jars and lemons. Put the jars to cool. Suck citruses, wipe dry. Slice the citrus fruits into thin, almost transparent slices. Remove bones along the way. Otherwise, the syrup will turn out to be bitter.

Transfer the slices to a cup.

Cover with sugar in a 1: 1 ratio. Stir. Use a spoon to gently move to avoid breaking the cut. Close the lid. Let stand for 20-30 minutes.

After this time, you will see that the sugar and lemon juice is a liquid syrup. Transfer the mixture to clean jars.

Spread out the citrus mugs first, then top with the syrup.

Pour some more sugar into the jar on top, about 2 tablespoons each.

Cover the jar with a layer of cling film. Close the lid tightly. Store in the refrigerator. Use for tea, baked goods, cocktails.

Idea. Using this recipe, you can easily make lime jam without boiling. The principle of cooking does not change a bit. The only thing is that you have to take 1.5 times more sugar than limes. This is a very sour fruit, so there should be more sweetness.

Ginger jam with lemon

To strengthen immunity and prevent colds, it is good to cook ginger jam with lemon. It contains 3 ingredients that are in perfect harmony with each other. You can make such a jam all year round. In winter, we suggest drinking tea with a delicacy, in summer diluting with water and cooling. In the latter case, a cool soft drink is obtained. The lemon mixture also marinates meat perfectly.

Ingredients:

• honey - 500 ml;
• ginger root - 60 g;
• lemons - 2 pcs.

How to cook:

1. Pour boiling water over the lemons. Cut into slices. Remove the bones.
2. Peel the ginger.
3. Mince the citrus and ginger. Stir in honey. Place in jars. Store in a cool, dark place.

How to make orange and lemon jam without boiling

Thanks to lemon jam, you will get a charge of good mood and vitamin C. A beautiful, tasty delicacy is suitable for tea, coffee, sandwich. It is delicious to dip croissants, wheat buns or pancakes into jam. Cooking from oranges and lemons without boiling. For 500 g of citrus fruits, take 800 g of sugar. Then follow the recipe:

1. Rinse citrus fruits thoroughly. If possible, rub with a new, hard sponge.
2. Slice oranges and lemons with the rind. Remove bones along the way.
3. Pass the mass through a meat grinder.
4. Mix with sugar. Stir.
5. Cover with a lid. Let it brew. Stir again after an hour.
6. Place on moderate heat. Boil for 10 minutes. When the sugar is completely dissolved, transfer the mixture to the jars. Keep refrigerated until requested.

Feijoa jam with lemon without cooking

Feijoa jam. Have you ever heard? Feijoa is a berry that grows on a bush. In Russia, it grows in the Caucasus. A very thermophilic plant, native to Brazil. Feijoa makes a delicious jam. Lemon will help to emphasize the taste of the extraordinary berry. With citrus, jam will become just a storehouse of vitamins.

What you need:

• 1 kg feijoa;
• half a small lemon;
• 1 kg of sugar.

How to cook:

1. Rinse the berries. Cut off the ends. On one end, the berry will have a dry residue from the flower, on the other, nothing.
2. Grind the berries through a meat grinder. No meat grinder? Take a blender chopper. Then punch more with a hand blender. The mass should be as homogeneous as possible.
3. Mix the puree with the sugar. Add lemon juice. Stir. In principle, it is permissible to use more lemon juice. For example, not from half, but from the whole fruit.
4. Divide into dry sterilized jars. Keep in the refrigerator. One nuance. When storing the jam on top of the jar, a dark surface may form. Do not be afraid. Remove the dark layer with a spoon or stir. The fact is that feijoa has a lot of iron. It tends to oxidize. But the jam from this does not lose its aromatic and taste properties. The aroma is tropical. It tastes like pineapple and strawberries at once.

How to choose a feijoa on the counter? A ripe berry will be dark green in color. The shade is uniform over the entire surface, without black spots or blotches.

Delicious apple and lemon jam without cooking

For apple jam, use ripe sweet or slightly sour fruits. For 15 medium apples, you need 1 large lemon or orange. The cooking time is reduced as much as possible. Most of the time is spent on cutting products.

What to take:

• 15 ripe apples;
• 1 lemon;
• spices to taste;
• 1 kg of sugar.

Cooking progress:

1. Rinse the lemon. Scald with boiling water. Remove the zest with a grater. Cut the fruit itself, squeeze the juice.
2. Pour sugar into a saucepan. Add zest, lemon juice.
3. Rinse the apples. Clean up. Cut into small cubes.
4. Pour apples into the sugar. Stir. Close the lid. Let stand for 2-3 hours.
5. Once the sugar is dissolved, put it on fire. Heat to a boil. It will take about 13 minutes. Remove from heat. Pack in sterilized jars. Close the lids tightly. Keep on the table until it cools. Then put it away in the cool.

How to make quick lemon jam without boiling

The essence of the recipe is to cook syrup from sugar and water. Mix the sliced \u200b\u200blemons with the syrup. After a while, the lemons will absorb the sweetness. It will turn out very tasty.

Ingredients:

• sugar and lemons - proportions 1: 1;
• water - about 100 ml per 1 kg of sugar.

How to cook:

1. Place the lemons in an iron sieve. Place in the sink. Pour boiling water over the fruit. Wait 2 minutes. Cool with cold tap water. Dry with a towel.
2. Cut the fruit into thin slices. It is good to use special vegetable cutters. The slices are the same, almost transparent.
3. In a saucepan, mix the water and sugar. Ground spices or vanilla are added here if desired. Any spices that can be used in sweet dishes will do.
4. Stir in the sweet water. Bring to a boil. Boil for a minute. Remove from heat.
5. Transfer the lemons to the syrup along with the juice released during the slicing. Mix gently. Smooth the top. It will be great if all the pieces are covered with syrup. Let the mixture stand until it cools.
6. Stir. Divide into clean, dry jars. It is better to sterilize containers and lids beforehand. Keep lemon jam in the refrigerator or cold pantry.

Delicious citrus lemon jam without cooking is a hit recipe. These are vitamins, a delicacy, and cold remedies, for immunity. 2-3 small jars are enough to survive the cold season without illness. Which is what we wish you. See you soon, friends. Bye Bye.