Lemon jam: TOP 16 delicious recipes for cooking for the winter at home

Delicate, amber, with a pleasant sourness dessert will decorate any tea party on cold winter evenings. Making lemon jam is not a difficult process, and as a result we get not only a tasty, but also a he althy delicacy. Lemon contains a large number of valuable macro- and microelements and vitamins. They help strengthen the immune system, normalize the work of the heart, participate in the processes of hematopoiesis and perform other functions in the body.

The subtleties of making lemon jam for the winter

Preparing such a delicacy is not difficult, the main thing is to observe some subtleties:

• Citrus fruits need to be soaked in boiling water to remove bitterness;
• to eliminate bitterness, you can remove the zest and soak it separately;
• it is recommended to remove the bones inside;
• if the white layer under the skin is thick, it must be cut off;
• you need to use a thin layer of zest, it is she who gives a rich taste and bright color;
• readiness is checked by a test: put a little mass on a saucer, if it thickens quickly when cooling, the jam is ready.

Product selection

The quality, concentration and taste of the finished dessert depend on the right choice of lemon fruits:

• fruits must be whole, without signs of spoilage;
• the skin should not be thick, the thicker the peel, the more bitterness and the longer it will take to soak, or remove it altogether;
• do not use fruits with shriveled skin;
• fruits should be firm, softness indicates not freshness, they will not be juicy.

Preparation of containers

The success of harvesting depends not only on preparation, but also on the correct preparation of containers. Containers must be without chips on the neck, clean, sterilized and dry. If there is water in them, the jam will spoil and ferment.

You can sterilize:

• in the oven;
• microwave;
• boiling possible;
• over the ferry.

Best Recipes

The uniqueness of this dessert is that many new and interesting treats are prepared on the basis of the basic version. Spices, fruits, oranges, ginger are added to it.

Quick Recipe

To get jam you need:

• lemon - 1 kilo;
• water - 130 milliliters;
• sugar - 1 kilo.

Sequence of actions:

1. Lemons brush. Boil for 5 minutes.
2. Cut into wedges or cubes, as desired.
3. Boil syrup from water and sugar, put citrus fruits, boil for 30-40 minutes. Add vanilla if desired.
4. Check doneness by putting some on a plate.
5. Spread into prepared containers and close.

Lemon jam with pieces of fruit

For variety, you can use strawberries, currants, apples, pears, plums, pineapples, mangoes, physalis.

Jam is brewed according to the scheme above. Add pieces of fruit 15 minutes before the end of cooking.

Meat grinder recipe

Cooking with a meat grinder will allow you to get jam of a uniform consistency. The set of components used is the same as in the quick recipe. Additionally, you can use cinnamon, vanilla.

Sequence of actions:

1. Soak lemons for 10 minutes in boiling water. Cut, de-pit and twist.
2. Pour the indicated amount of sugar.
3. Boil for half an hour and put into jars.

With added water

Using a classic set of ingredients.

Scheme of action:

1. Lemons soak for 10 minutes in boiling water.
2. Cut into thin wheels, pour a liter of water and soak for 10 hours.
3. Boil for a quarter of an hour, add sugar and continue cooking for about an hour. During this time, the liquid will evaporate, the slices will become transparent.

From lemon juice

Juice jam will turn out transparent, with a sunny tint.

Cooking scheme:

1. 1 kilo of lemons washed, cut, passed through a juicer.
2. Pour the cake into a gauze cloth, it will be in the juice during the cooking process. Substances in the skin allow the mass to thicken faster.
3. Pour 1.2 kilograms of sugar into the juice and cook for half an hour.
4. Remove the bag of cake, pour the mass into the prepared container.

With zest

Jam with peel in finished form looks like with candied fruit. The classic set of components is used.

Sequence of actions:

1. Separate the peel, soak for an hour in cold water. Drain the liquid and soak again.
2. Cut the peel into cubes, cover with sugar and boil for 10 minutes.
3. Chop the lemons in a blender or pass through a meat grinder. Put to the peel, boil for another quarter of an hour. Banking.

No cooking

This jam is called "Vitaminka". Not only tasty, but also incredibly he althy dish. The absence of heat treatment will preserve the maximum of vitamins.

Sequence of actions:

1. Kilogram of lemons soak in boiling water for 10-15 minutes. Drain off the liquid and dry. The fruits must be completely dry, otherwise the jam will ferment.
2. Twist through a meat grinder, add 1.5 kilograms of sugar. Let stand for a quarter of an hour, stirring occasionally to dissolve. Pour into a sterilized, dry container and store in the refrigerator.

With oranges

Oranges add brightness, flavor and richness to lemon jam.

Required:

• orange - 450 grams;
• lemon - 450 grams;
• sugar - 1 kilo.

Sequence of actions:

1. Citrus wash. Remove skin from oranges. Cut into slices, remove bones. Sprinkle with sugar.
2. Squeeze juice from lemons with your hands. Pour over oranges.
3. Cut the squeezed lemons into strips, pour a liter of water, boil for 5 minutes, drain the liquid, pour again and cook for half an hour.
4. Drain liquid from lemons into oranges through a sieve. Boil for half an hour and beat with a blender.
5. Cut the zest of oranges into thin strips or small cubes, put in a lemon-orange mixture and cook for another quarter of an hour.
6. Spread into prepared containers.

With ginger

Lemon with ginger - the combination is not only tasty, but also he althy.

Required:

• lemons - 1 kilo;
• ginger - 230 grams;
• sugar - 1 kilo.

Sequence of actions:

1. Squeeze juice from one lemon, boil the rest for 10 minutes.
2. Cut into pieces, remove the bones and beat with a blender. Pour out the prepared juice.
3. Sprinkle with sugar and boil for half an hour.
4. Peel the ginger, grate and add to the lemon. Boil for another 10 minutes, arrange in jars.

With oranges and ginger

Lemon-ginger jam with oranges is prepared according to the previous recipe. Cut 450 grams of oranges into slices, beat with a blender along with oranges. Increase the amount of sugar by 200 grams.

With cinnamon and vanilla

Jam with spices has a savory delicate taste. If desired, you can use only vanilla. Jam is prepared according to a quick recipe. 10 minutes before the end of the heat treatment, add 5-7 grams of vanilla and half a cinnamon stick.

With gelatin

If the hostess doubts the result, that the mass will gel, you can use gelatin. Jam is prepared according to any of the proposed recipes.

1. For the indicated number of products, 15 grams of gelatin is needed. It must be filled with 100 milliliters of water, wait until it swells.
2. At the end of cooking put in hot jam, boil for 2-3 minutes. Banking.

With kiwi, bananas and orange

This jam is prepared according to the recipe with oranges. 10 minutes before the end of cooking, add 2 kiwis and 2 bananas whipped with a blender.

With nutmeg

Nutmeg will give a special piquancy to jam. Taste "for an amateur", but worth a try. Prepared according to the recipe with vanilla and cinnamon, only you need to add 5 grams of nutmeg.

In the bread maker

This assistant will quickly and without hassle make a wonderful delicious dessert. A set of components - according to the classic quick recipe.

Scheme of action:

1. Lemons boil for 10 minutes, cut into small slices, put in a bread machine.
2. Pour in the specified amount of sugar, set the desired mode. If there is none, set the mode to cook for 1.5 hours.
3. Pour jam into jars.

Recipe for confiture in a slow cooker

The set of components can be used from any recipe, the main secret is that the multicooker will make this jam without the effort and time of the hostess.

Sequence of actions:

1. Boil the lemons for 10 minutes. Finely chop, put in a multicooker bowl.
2. Pour in sugar, wait half an hour for the juice to separate.
3. Set the "Baking" mode for 1 hour at 120 ^o.
4. Spread jam into jars.

Dessert storage

Hermetically sealed containers are stored in room conditions for a year, in dark cool rooms - up to 2 years. "Vitaminka" - jam without cooking - is stored exclusively in the refrigerator, no more than six months.

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