Lemons for the winter: 13 recipes for preparing blanks for the future and methods of conservation

Lemon is considered a source of a lot of vitamins and nutrients, but you can use it not only in its pure form. The fruit tolerates heat treatment well and retains its properties. There are many recipes for harvesting lemons for the winter with the addition of various ingredients: fruits, spices. Find the best cooking methods below.

Features of harvesting lemon with sugar for the winter

A popular option for preserving lemons in winter is the preservation of fruit in sugar. The fruits are soaked, cut into slices, covered with sugar. After half an hour, the product is packaged in glass jars and placed in a deep saucepan with water.You need to heat the jars until the sugar is completely dissolved. Then the containers are rolled up with sterilized lids.

Required:

• lemons - 5-6 pieces;
• sugar - 300 g per can;
• cloves or cinnamon.

You can harvest whole citrus fruits, but make cuts on one side to separate the juice.

Specific selection of citrus fruits

Depending on the variety, lemon fruits can be of different shapes, sizes, smoothness of the peel.

Selection rules:

1. Choose fruits with a uniform color, without depressions, signs of decay, black dots.
2. When squeezed, the peel of the lemon should not deform.
3. The smell of citrus should be noticeable through the peel.
4. The shiny surface of the fruit indicates paraffin treatment.
5. The presence of green spots on the zest is a sign of the immaturity of the fruit.
6. An uneven citrus surface is a sign of a thick peel.

Any defects in the shell indicate improper cultivation or storage. For the preparation of jams, jams and drinks for the winter, it is better not to use soft fruits. If the purchased fruit is bitter, hot water, into which it falls for a few seconds, will help to correct the situation.

Preparing dishes

Preparing jams, jams, citrus drinks should be done in an enameled container or stainless steel saucepan. Do not use aluminum, copper utensils or containers with signs of chips and damage. The acid contained in lemons will lead to a metal reaction and the penetration of harmful substances into the workpiece.

Store the finished product in a glass container, pre-washed and sterilized. Jar lids must also be heat treated.

Dried lemon can be kept in glass or paper bags.

What can you make with lemons at home?

Methods of preserving citrus fruits for the winter are varied. The fruits are preserved whole, crushed, sugar, spices are added, jam and drinks are boiled, and dried. Such preparations are not only consumed in their pure form, but also used as a dressing for meat, fish and sweets.

Mint Jam

For cooking you will need:

• lemons - 2 pieces;
• sugar - 500 g;
• mint - 200 g;
• water.

Mint and yellow fruits are well washed, crushed and poured with water.Boil for 15 minutes, remove from heat and let it brew for half a day. The resulting mass is filtered, sugar is added, boiled for another 5 minutes and poured into jars. The jam will be liquid, if necessary, you can add a thickener or starch. You can make it for the future, it is well stored all winter.

Jam

Preparing jam for the winter is easy. Lemons are crushed through a meat grinder and covered with sugar. Insist for half an hour and send to cook. After 10 minutes, remove from heat, cool and bring to a puree consistency. The resulting mass is boiled again and poured into jars.

Candied lemon peels

Ingredients:

• lemons - 1 kg;
• sugar - 500 g;
• water - 5 l.

Only zest is used to make candied fruits. It is crushed and poured for 2 days to remove bitterness. The soaked peel is boiled in boiling water for 3-4 minutes. The procedure is repeated three times.

The boiled crusts are poured into a syrup made from water and sugar and simmered until the liquid has completely evaporated.

The resulting mass is spread on a baking sheet and baked in the oven for an hour at a temperature of no more than 80 degrees.

Store such a product in a cool, dry place.

Lemon peel

There are several ways to store lemon peel for the winter.

Options:

1. Freezing - cut off the yellow part of the peel, chop and send to the freezer.
2. With sugar - the peel is crushed and ground with sugar. Store in the refrigerator in a tightly closed container. Used to make desserts and pastries.
3. Drying - the peel is cut into thin strips and baked in the oven. Used in the preparation of drinks.
4. Powder form - dry zest is crushed into dust. Used as a seasoning for various dishes.

Ginger with lemon and honey

Components:

• lemons - 1-2 pieces;
• ginger root - 200 g;
• honey - 500g

Fruits and roots are well washed, cut into pieces and sent to a blender to create a puree mass. Mixed with honey. If it is dense in consistency, melt it in a water bath. The resulting mixture is packaged in small jars. The product contains a lot of vitamins and helps to cope with colds.

Jelly

Ingredients:

• lemons - 4 pieces;
• sugar - 0.5 kg;
• lemon juice - 0.5 l;
• water.

Citrus fruits are crushed and pitted. Pour 3 cups of drinking water and boil until the mass is reduced by half. Pour sugar into the prepared product and boil for half an hour. Check the condition of the syrup and fruit zest. Pour the finished mass into jars and roll up.

"Dry processing"

Ingredients:

• 4-5 lemons;
• butter - 100 g;
• honey - 200 g;
• walnut - 300 g;
• pitted raisins - 300g

The mixture does not require heat treatment. All components of the recipe are crushed, mixed and packaged in clean jars. Stored in the refrigerator.

It is recommended to consume vitamin mass every day. It helps to strengthen the immune system.

Preserved Garlic

Required:

• citrus - 5 pcs;
• garlic - 3 cloves;
• s alt;
• thyme.

The fruits are washed and boiled for a couple of minutes, cooled. Garlic cloves are crushed and placed on the bottom of the jars, pre-mixed with s alt. Fruits cut from one side are placed in a container, successively pouring them with garlic, s alt and spices. The prepared container is filled with the liquid in which citrus fruits were boiled. Banks are rolled up and put away in a dark, cool place.

Pickles for meat

Lemons for meat are prepared according to the principle of s alting with garlic. Proportions of products are taken based on personal preferences.

Washed citruses cut one of the bottoms and fill with s alt and bay leaf. Lay in layers, alternating with pepper and other spices. Jars are filled with lemon juice and allowed to infuse for two weeks.

Spicy preservation with coriander

For recipe:

• lemons - 1 kg;
• s alt - 50-70 g;
• lemon juice;
• water;
• coriander.

Citrus fruits are cut at one of the bases and covered with s alt. Placed in jars and sprinkled with coriander. Juice is squeezed out of one of the fruits and equally poured into containers with the workpiece. The remaining volume is filled with water, corked.

You can use after a month.

Apple Lemon Marmalade

Ingredients:

• citrus - 4 pcs.;
• apples - 1-2 kg;
• water;
• sugar - 1.5 kg;
• mint optional.

Lemons are cut into slices and filled with water for 6-8 hours.Then the mass is boiled for 10 minutes, peeled and diced apples, sugar, mint sprigs are added. Cook the mixture until completely thickened. At the end of the procedure, the mint is removed, the workpiece is distributed among the banks.

Lemon Ginger Confiture

A couple of large lemons are cut into thin slices and mixed with 50 g of ground ginger. The prepared ingredients are covered with sugar and let the juice flow. After half an hour, they begin to cook over low heat, cooling the mass every 3-4 minutes. Repeat boiling three times. The lemon slices should become translucent and the syrup thick and viscous.

Five Minute Lemon

Ingredients:

• lemons - 1 kg;
• sugar - 1.5 kg;
• water.

To prepare the “five-minute” citrus is cut into rings or half rings, covered with half of granulated sugar, let it brew for a couple of hours.At this time, syrup is boiled from the water and the rest of the refined sugar. Mix with infused fruits, boil for 15 minutes. Remove from heat, let it brew for 5 hours. The boiling procedure is repeated three times and poured into containers.

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