Apple jam with lemon: a step-by-step recipe for cooking for the winter, storage

Preparing apple jam with lemon does not take much time, and at the output we get a delicious fragrant dessert. It can be used for toasting, pouring over pancakes, pancakes, lubricating cakes. Another plus of this delicacy is its low cost. Inexpensive, commonly available products make a stunningly delicious treat. It is not only tasty, but also he althy, since apples and lemon contain many valuable substances that remain after heat treatment.

Features of making jam from apples with lemon for the winter

To get dessert, it is recommended to use the following tips:

• lemon provides jam a light amber color, the amount of lemon depends on family preference;
• if desired, you can add orange, lime or spices to the preparation: cinnamon, cardamom, cloves.
• the density of the apple mass depends on the duration of the heat treatment;
• depending on the sweetness of apples and family preferences, the amount of sugar varies;
• if you use brown sugar, the marmalade will take on a dark hue, but it will have a caramel note;
• Proponents of proper nutrition (PP) can replace sugar with Jerusalem artichoke syrup or maple syrup.

Products for the recipe

The set of products is quite simple. This jam is all-season, it can be cooked in winter, since both apples and lemon are available.

Required:

• apples - 1 kilo;
• lemon;
• water - 60 milliliters;
• sugar - 550 grams.

How to select and prepare ingredients

Apples are used in different varieties. Fruit must be ripe. The use of crushed fruits is allowed. The main thing is that they are not spoiled, with signs of rot.

Lemon is recommended to be used with a thin skin.

The thick skin will add some bitterness to the dish. If the peel is ribbed, rub it with a brush.

Preparation of containers

For cooking, it is preferable to use a container with a thick bottom or a basin. Jam sticks in enameled dishes, it is better not to use it. Stainless steel is recommended.

It is recommended to use storage containers up to 1 liter in volume. It must be clean, sterilized and dry. For sterilization, you can use any convenient method:

• boil in water: place the jars in warm water and boil for 2-3 minutes after the liquid boils;
• roast in the oven: put the jars in the oven, heat to 120-130 ^{o, hold for 2-3 minutes;}
• hold over steam: there are special attachments for pots for this, or you can simply hold over the neck of a boiling kettle for 2-3 minutes;
• Microwave for 2-3 minutes at full power.

Cooking process

For cooking you need:

1. Wash the apples, remove the core and low-quality parts (if any).
2. Cut off the skin and cut into 2x2 cubes. If the presence of the peel in the jam does not bother you, you can leave it.
3. Make syrup from sugar and water, put apple pieces in it and boil.
4. Grate the zest of a lemon, squeeze out the juice. Add to apples. Boil for 10 minutes.
5. Chop with a blender or crusher. If desired, add 7-10 grams of cinnamon, it will give the marmalade a fabulous oriental taste.
6. Boil for another 10 minutes. It is necessary to stir often so that the mass does not burn, otherwise the jam will acquire a specific taste and dark color. It is worth noting that when boiling, it will gurgle and splash a lot - it is desirable that the pan has high walls.
7. Spread into prepared containers. Close tightly.

Methods of storing jam

Jam in a room to store in a dark place for one year, in the cold storage is allowed up to 2 years. Store an open jar for 7-10 days.

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