Jam from lemons for the winter

If someone hasn't tried making lemon jam yet, this should definitely be done. Amazing taste and aroma will add a unique charm to sweet pastries, pancakes, a regular slice of white bread. Making lemon jam is quite simple, you just need one or a few lemons, sugar and some other ingredients.

How to make lemon jam

To make lemon jam, you need to use ripe citrus fruits. They are more juicy and contain less bitterness. With the zest, the jam comes out thicker, has a jelly-like consistency without adding thickeners. This is possible due to the high concentration of pectin in the peel of citrus fruits.

The longer the jam is subjected to heat treatment, the longer its shelf life will be. But there will be much less nutrients, so you can make jam without cooking. In this case, it should be stored in the refrigerator and used as soon as possible.

Basic cooking principles:

• choose the right cookware, ideally - it should be a cooking bowl made of stainless steel; if this is not the case, it is necessary to take a pan with a wide, double bottom so that the dish does not burn, the moisture evaporates faster;
• do not cook a lot in one approach, since it will be difficult to mix, and the fruit mass will quickly burn;
• the amount of sugar must correspond to the recipe, as a rule, it is put in a 1: 1 ratio, you can give less sugar or divide it in half with honey, a sweetener; if the sugar is more than the specified norms, this will significantly reduce the vitamin value of the jam, add extra calories;
• regular stirring of the jam will help to avoid burning and preserve its wonderful taste, therefore this is a very important element of the technological process;
• timely regulation of the temperature will make it possible to maintain a state of weak boiling, the cooking process will be gentle, will not lead to burning and loss of all useful properties;
• correctly determine the degree of readiness: if the jam falls from the spoon, and does not flow down in a trickle, then it is ready;
• lay out in the jars while hot, as the chilled mass will fall into the jar in lumps.

Lemon jam can be used in a wide variety of dishes. It goes as a filling for pies, pancakes, cakes, or it is simply served with tea, spread on a piece of bread. The delicacy is not only tasty, but also healthy. Fruits contain a lot of pectin, essential oils, organic acids, vitamins and trace elements.

The classic recipe for lemon jam for the winter

Consider an example of the classic version of lemon jam.

Ingredients:

• lemons - 1.5 kg;
• water - 0.75 l;
• sugar - 2 kg.

Wash the lemons thoroughly, cut into half rings. Put in a saucepan, add half the sugar. Cook for 15 minutes and stir constantly the fruit mass, remove the foam. Set aside, let it brew for 6 hours. Then again cook for a quarter of an hour and insist for 5-6 hours. Pour into sterilized jars and roll up.

A very simple recipe for lemon jam

This jam is based on zucchini. For cooking, you need to take only a young vegetable.

Ingredients:

• lemon - 1 pc.;
• zucchini - 0.5 kg;
• granulated sugar - 0.5 kg.

Cut the lemon and young zucchini together with the skin into small cubes. Place in a stainless steel pot, cover with sugar. Stir and leave for several hours for the mass to let the juice out.

Put on fire, let it boil, cook for 10 minutes, leave for up to 6 hours. Boil again for 10 minutes, hold again for 6 hours. Pour into jars prepared for rolling.

Jam from lemons with peel

The lemon peel contains a high concentration of pectin, which gives the jam a pleasant thickness. To get about 500 g of jam at the output, you will need:

• lemon (medium size) - 3 pcs.;
• granulated sugar - 300 g.

Wash the lemons thoroughly by rubbing with a brush. Remove the "butts" with a knife and then cut into 4 parts, peel the seeds. Next, immerse the lemon wedges in a blender bowl, grind until smooth. If there is no blender, this can be done through a meat grinder or cut with a knife.

The resulting mass is transferred to a saucepan or container in which the jam will be cooked. Add granulated sugar and 1 tbsp. l. drinking water, mix well. Then put on the stove over medium heat, bring to a boil. Then reduce heat to low. Stop for 5 minutes and cook, stirring actively during the process.

Once the jam is cooked, turn off the heat and prepare the jar. Boil the kettle and pour over the jar, lid, spoon with hot water. Transfer the jam to a jar and close the lid. Wrap in a clean towel for 10-12 hours to cool. The jam can be eaten immediately or as soon as it cools down.

Ingredients for another recipe:

• lemon - 10 pcs.;
• granulated sugar - 5 tbsp.;
• water - 5 tbsp.

Wash the lemons and pat dry with paper towels. Cut off the tails with a sharp knife. Cut the lemon in half and then into segments. Carefully remove white films and pits, if any. Cut into small cubes. Do not throw away various films and tails, they will still come in handy.

Send sliced ​​lemons to a saucepan or stewpan. Wrap the cuttings in a small bag and put them in the same place. Add water and put on fire. After boiling, leave to simmer over medium heat for 25-35 minutes. Gently remove the bag, cool a little and squeeze it as much as possible.

Add granulated sugar, stir and bring to a boil. The mass will begin to foam, so choose a higher pan. Stir periodically, cook over medium heat for half an hour. When the lemon mass has boiled down to the desired consistency, turn off the heat and pour it into pre-sterilized jars, cool.

How to make peeled lemons jam

Peeled lemons jam with zest will have a more delicate and airy consistency when made with peeled lemons.

Ingredients:

• lemons - 1 kg;
• granulated sugar - 1kg;
• water - 0.75 l;
• cinnamon stick.

Cut the zest from clean fruits, chop into thin strips. Then carefully remove the white layer with a sharp knife. Knock the learned slices into a puree mass. Add water, toss in a cinnamon stick, lemon zest. Boil until the volume is reduced by almost 2 times. Add granulated sugar, cook for 15-20 minutes until a thick consistency is formed. Pour into jars.

Jam from lemons without zest

Not everyone may like the delicate bitterness present in lemon jam. Anyone looking for a lighter citrusy taste of jam can try this recipe.

Ingredients:

• lemons - 7 pcs.;
• granulated sugar - 1 kg;
• water;
• vanilla sugar - 1 sachet.

Remove the zest from the lemons so that later it does not give bitterness. Finely chop the remaining pulp, remove the grains, cover with sugar and mix. Let it brew so that the fruit mass starts up the juice. Put on fire, bring to a boil and boil a little, add vanilla before the end of cooking.

How to make lemon jam without boiling

In order to always have vitamins at hand in winter, you should thoroughly prepare from the summer or at least autumn. For those who do not have time to run around the shops and cook often, this option for making lemon jam will come to the rescue.

Ingredients:

• lemons - 1 kg;
• granulated sugar - 1 kg.

Wash the fruits thoroughly, hold them in boiling water for several minutes to wash off all harmful substances and excess bitterness. Cut into pieces, remove the seeds, twist with any available means (blender, meat grinder). Add about the same amount of sugar to the fruit mass. Pour into small plastic cups and freeze in the freezer. In winter, drink hot tea, adding a spoonful of lemon jam to it.

There is also another recipe. Place whole lemons in a deep bowl or saucepan and cover with hot water. Keep them like this for 2 hours, periodically refreshing the water. Then put the lemons in a plastic bag and send them to the freezer, also for 2 hours.

Ingredients:

• lemons - 5 pcs.;
• granulated sugar - 3 tbsp.

Remove the peel from half of the lemons, cut everything into slices, remove the seeds. Pour cold water over the fruit slices overnight. Remove them in the morning, grind them in a blender or food processor. Pour the mass into a deep plate, add the same amount of granulated sugar, mix thoroughly. Pour everything into jars, place in the refrigerator.

Jam from lemons and oranges through a meat grinder

It is worth considering several recipes for lemon and orange jam (as in the photo).

Ingredients:

• lemons - 5 pcs.;
• oranges - 5 pcs.;
• granulated sugar - 1 kg.

Wash the fruit, cut into pieces that are convenient for chopping in a meat grinder. Twist, add sugar and stir. In this form, the jam is already ready and you can put it in the refrigerator, pouring it into clean jars.

To enhance the taste of the jam, you can boil it a little. This will also increase the shelf life. This jam can be rolled up in sterilized jars and sent to storage in the basement or closet.

Another option for making jam from oranges and lemons.

Ingredients:

• lemons - 4 pcs.;
• oranges 2 pcs.;
• granulated sugar - 0.9 kg.

Wash the fruits, put them in a saucepan in one layer and pour boiling water over them. Cook until the skin softens, making sure that it does not burst. Remove, cut in half, squeeze out the juice. Choose seeds with a slotted spoon. Twist the remaining pulp in a meat grinder, combine with juice. Pour in sugar, stir and put the jam in the jars.

Jam from lemons with ginger

Here is a recipe for jam that uses lemon and ginger.

You need to take the following ingredients:

• citruses - 1 kg;
• granulated sugar - 1.5 kg;
• ginger - 0.05 kg;
• vanilla sugar - 1 sachet;
• cinnamon - optional.

Wash and peel the fruit with a thin sharp knife, chop into small pieces. Finely chop the ginger too. Place everything in a pot with a comfortable wide bottom. Pour in granulated sugar and add cinnamon, vanillin.

After about an hour, the lemon will let out the juice. Now you can cook, but no more than 5 minutes. Turn off the gas and keep it cool. Subject the fruit mass to this procedure two more times, until the jam becomes amber and thickens well.

Recipe without cooking

You can quickly make lemon ginger jam without heat treatment.

You will need:

• lemons (large) - 3 pcs.;
• ginger root;
• honey.

Remove the tips of the lemons, cut them into small pieces to make it easier to remove the seeds. Grind the ginger on a fine grater. Load everything into a blender, beat. Add honey to taste and beat again.

Jam from lemon, orange and ginger

You can make a recipe for lemon ginger jam with oranges at any time of the year. In bad weather, he will always help out: he will warm, and will not let you get sick.

Ingredients:

• lemons - 2 pcs.;
• oranges - 4 pcs.;
• ginger - 150 g;
• water - 200 ml;
• granulated sugar - 500 g.

You can improvise with the lemon jam recipe, that is, ginger is allowed to be taken in smaller quantities if someone does not like spicy. Sugar is taken in a 1: 1 ratio, that is, 500 g of fruit will take the same amount of granulated sugar.

Wash all fruits, cut off the ends. Grind with a knife to remove seeds. Put everything in a blender and beat until smooth. If you twist it in a meat grinder, it will turn out well too. Transfer everything to a saucepan, add a cup of water. Bring to a boil, simmer for about 2-3 minutes.

Reduce heat, add granulated sugar. Stirring regularly, simmer for 15 minutes. Then turn off the gas, add grated ginger and let the jam cool. Divide into clean, dry jars.

Orange-lemon jam with cinnamon and vanilla

Vanilla and cinnamon give lemon jam a unique aroma and taste.

Ingredients:

• oranges and lemons (as 2: 1) - 1.3 kg;
• granulated sugar - 1.5 kg;
• water - 200 ml;
• cinnamon;
• vanilla.

Wash the fruits, cut off the ends. Cut into 4 pieces. Pour cold water over them and refrigerate for 2 days. So the bitterness will go away. Drain the water, remove the seeds, grind the fruit. It's good if you get a not entirely homogeneous mass, but small lumps will be present in it.

Add the same amount of granulated sugar. Bring to a boil over medium heat and cook until the jam is thick enough. Somewhere in the middle of this process, add the rest of the ingredients: a few cinnamon sticks and a bag of vanilla powder. Arrange the finished jam in clean containers, seal it tightly.

How to make lemon jam with gelatin

Gelatin is a gelling agent of animal origin. It has herbal counterparts such as agar-agar, pectin, commercially available for the same purposes.

Gelatin recipe

Below is a recipe for lemon jam with gelatin (see photo). Prepare ripe lemons without damage. Peel them off, leaving 2 lemons with the skin. This will add exquisite bitterness to the jam and diversify the taste. However, you can not do this for those who do not like bitterness.

Ingredients:

• lemons - 1 kg;
• granulated sugar - 1 kg;
• gelatin - 20 g;
• water - 100 ml.

Remove the seeds and then grind the lemons in a meat grinder, blender, or any other method. Place the chopped fruits in a saucepan, mix with 2 kg of granulated sugar. Add a few tablespoons of gelatin, which must first be soaked in cold water until it swells. If the jam is a little dry, add a little water.

Cook the jam over low heat for half an hour, stirring continuously. Then take a break for an hour. And so repeat several times until the consistency of the jam is as it should be - a drop of jam should not spread on the surface of the plate.

Pectin and Sweetener Recipe

Prepare:

• lemon juice - 30 ml;
• water - 100 ml;
• pectin - 2 tsp;
• sweetener.

Remove the zest from 1/3 of the lemon. Add sweetener and pectin to it, mix well. Combine lemon juice with water. Pour into a container with pectin and sweetener, put on fire and let it boil. Remove from heat and allow to cool.

Agar agar recipe

This jam will be a good prevention of colds. It is prepared mainly during the cold season.

Ingredients:

• lemons - 6 pcs.;
• sugar - 0.5 kg;
• rosemary - two bunches;
• allspice - 10 pcs.;
• agar-agar - 10 g;
• water - 0.5 l;
• ginger - 50 g.

Grind the ginger in a blender or on a fine grater. Get fresh out of 2 lemons and marinate rosemary in it for 10 minutes. Pound allspice in a mortar.

Wash lemons, 4 pcs. cut into 0.5 cm cubes, remove the seeds. Add sugar, ginger, allspice, water, bring to a boil and simmer for 10 minutes. Then add the swollen agar-agar, rosemary, and cook for another 5 minutes.

How to make lemon jam without boiling

Above has already given the recipe for "raw" lemon jam. Now we will consider recipes where the taste will be more interesting, richer, and the nutritional composition is richer.

Ingredients:

• lemon - 1 pc.;
• lime - 1 pc.;
• ginger - 1 root;
• pumpkin - 200 g;
• honey - 150 g.

Wash all fruits and vegetables. Put lemon and lime in a container, pour boiling water over to get rid of the bitterness. Peel the pumpkin and ginger and cut into cubes. Drain water from citrus fruits, chop into pieces, remove seeds. Transfer all ingredients, including honey, to a blender and grind.

Recipe for jam from oranges, lemons, kiwi and bananas

All ingredients in this recipe and their dosage are relative. This means that you can improvise when making jam.

Ingredients:

• lemon - 2 pcs.;
• orange (medium size) - 2 pcs.;
• kiwi - 2 pcs.;
• banana - 1 pc.;
• mandarin - 2 pcs.

Only kiwi, tangerines, banana are peeled from the skin. All fruits are scrolled in a meat grinder. Granulated sugar is in the same quantity as the fruit mass. This means that for 1 kg of fruit, you need to take 1 kg of sugar. Arrange everything in jars, preferably 200 g each. This jam keeps well in the refrigerator.

How to make lemon nutmeg jam at home

Nutmeg has long been used as a spice. Possesses refined spicy taste and aroma. It can be consumed very little, preferably no more than 1 g per day.

Ingredients:

• lemons - 1 kg;
• granulated sugar - 1.2 kg;
• water - 1 glass;
• cinnamon - 1 stick;
• nutmeg - a pinch.

Cut the lemons into small cubes, add granulated sugar, water. When the mass starts up the juice, cook over low heat, stirring continuously until the desired thickness appears. Add nutmeg before the end of cooking.

Recipe for making lemon jam in a slow cooker

Lemon jam can also be cooked in a multicooker, which is usually used for cooking other dishes.

Ingredients:

• lemons - 300 g;
• apples - 700 g;
• granulated sugar - 1 kg.

Remove the core from the apples, from the lemons - grains, cut into pieces. Put everything in the multicooker bowl. Pour 1 kg of sugar on top. No need to stir. Close the lid, select the "extinguishing" mode.

When the program time is over, remove the bowl from the multicooker, grind its contents with an immersion blender. If the bowl is metal, you can grind it directly in it. With a ceramic and non-stick coating, the container can be easily damaged, so it is better to use other utensils for chopping with a blender.

How to make lemon jam in a bread maker

When choosing a recipe for lemon jam for cooking in a bread maker, you should remember that you can use no more than 1 kg of berries and fruits.

Ingredients:

• lemons - 7 pcs.;
• granulated sugar - 0.6-0.8 kg;
• vanilla sugar - 1 sachet;
• juice (apple) - 20 ml.

Wash, chop and peel lemons. Put in a bread maker, cover with granulated sugar, add apple juice. Cook on the "jam" mode. In a bread maker, jam is cooked very quickly and it turns out to be excellent.

A lemon jam recipe (step by step and with a photo) will help you cook the dish unmistakably.

How to store lemon jam

Lemon jam should be poured into clean, hermetically sealed containers, stored in the refrigerator or any other cool place in the house. Preservation should be kept in places far away from fireplaces, radiators and windows.This is to insulate the glass jars from excessive light and heat. This will spoil the appearance of the product and, accordingly, may degrade its quality.

If the temperature is very high, the product may ferment or sugar crystallizes. Therefore, the best storage place would be a refrigerator, a pantry, or any locker on the balcony. If all this is not there, you can put the jars of jam in a plastic box and push it under the bed.

Conclusion

Lemon jam is a delicious and healthy treat that is available at any time of the year. In cold weather, with the help of jam, you can strengthen the immune system and protect yourself from colds and seasonal diseases. Making lemon jam is very easy and does not require a lot of time or money. But the result will exceed all expectations.

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