Thick lemon jam step by step. lemon jam recipes

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

Citrus rich taste will delight lovers of sour. Jam can be used 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 fruits. To determine the ripeness of a lemon, rub the skin with your finger. If you smell a citrus aroma - the fruit is fresh, if the smell is barely perceptible, then the lemons are stale.

When preparing lemon jam for the winter, you need to exclude any possibility of contact between the fruit mass and metals. This means that you need to boil the jam in a stainless steel pan, 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, twisted cans should not be turned over - so that the lemon mass does not touch the metal lid.

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

Classic Lemon Jam Recipe

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

Ingredients:

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

Cooking:

1. Cut lemons with skin into half rings.
2. Put in a saucepan, fill with water.
3. Pour in half the indicated amount of sugar. During the cooking process, stir constantly and remove the foam.
4. Boil for a quarter of an hour.
5. Remove from the stove, cover the pan and let it brew for 5-6 hours.
6. Bring the lemon curd back to a boil. Add the rest of the sugar. Boil 15 minutes. Leave for another 5-6 hours.
7. Pour into banks, roll up.

Lemon and zucchini jam

The original component in the composition of the jam does not reveal itself in anything - usually no one believes that zucchini is hiding in the sweet and deliciously fragrant syrup. Take only a young vegetable, overripe zucchini will spoil the taste of jam.

Ingredients:

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

Cooking:

1. Cut the zucchini with the skin into medium cubes.
2. Cut the lemon also, observing the same size of the pieces, do not remove the skin.
3. Place vegetables and fruits in a stainless steel container, sprinkle with sugar.
4. Stir. Leave 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, simmering for 10 minutes. Keep it up for another 6 hours. Sort by banks.

Lemon and orange jam

Ingredients:

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

Cooking:

1. Wash all fruits. Cut off the skin. Cut it into thin strips. You can use a special peeling tool.
2. Cut the lemons and oranges into slices, peel them and remove the seeds.
3. Cut the slices into cubes. Place in a stainless steel bowl and sprinkle with sugar. Leave 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 arrange in jars.

Lavender Lemon Jam

The scent of lavender complements the citrus perfectly. You can add a fragrant plant to lemon wedge jam or cut the fruit into cubes - a subtle, slightly tart flavor will be appropriate for any consistency. You can also add a pinch of vanilla - it will bring out the lavender-lemon combination, just don't go overboard with the spice.

Ingredients:

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

Cooking:

1. Rinse the lemons thoroughly, cut into slices or cubes along with the skin.
2. Put the citrus in a container, sprinkle with sugar. Leave 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. Sort by banks.

Lemon jam with ginger

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

Ingredients:

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

Cooking:

1. Rinse the lemons, cut into cubes with the peel. Sprinkle with sugar. Leave for 2 hours.
2. Boil in a saucepan, adding grated ginger. Boil 10 minutes. Let the jam brew for 6 hours.
3. Boil again and leave again for 6 hours.
4. Sort by 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 fragrant citrus - cinnamon, cloves.

Lemon is rightfully considered the king of citrus fruits, because this exotic fruit has forever settled on the shelves of refrigerators of Russians and residents of other northern countries.

During the period of seasonal colds and flu, lemon is an indispensable tool for treatment and prevention. In addition, it is very for the cardiovascular system. Lemon jam has the same healing properties.

Classic Lemon Jam Recipe

Why cook lemon jam if you have the opportunity to enjoy a delicious and healing fruit all year round? Due to the brightly presented sour tint, this is not for everyone, and in jam, sour notes are balanced by the sweetness present.

In addition, the zest itself is impregnated with it, but it is very useful and doctors advise using unpeeled lemons. Lemon jam will be an excellent filling for pies and cakes, and as an independent dessert for tea is also incredibly good.

What you need:

• lemons in the amount of 8-9 pieces;
• sugar in a measure of 1.2–1.5 kg;
• water with a volume of 100–150 ml.

Manufacturing steps:

1. To make lemon jam, you need to wash the fruit and peel it with a vegetable peeler or a fine grater.
2. Place in cool water and leave for a quarter of an hour. Drain the water and chop the lemons.
3. Prepare syrup from water and sugar, place fruits in it and boil for 10 minutes.
4. Turn off the oven and leave the container for 6-8 hours.
5. After the specified time has elapsed, repeat the procedure with boiling and pack the dessert in jars. Close.
6. Wrap, and after 24 hours rearrange in a suitable place for storage.

Lemon jam with peel

Lemon jam with zest is no less popular, because there are much more benefits in it. And how beautiful citrus rings look in a transparent jar!

What you need:

• lemons measuring 350 g;
• sugar measure 370 g;
• water with a volume of 110 ml.

Manufacturing steps:

1. To prepare lemon peel jam, citrus fruits must be thoroughly washed. It is even advisable to rub each fruit with a brush, since their surface is ribbed and simply washed with water poorly.
2. Cut them crosswise into circles about 10 mm thick. Take out all the bones that come across on the way.
3. Pour lemons with water and blanch for about 5 minutes, and then fill with sugar, but not with all the indicated volume. Wait until it boils and boil for 5 minutes.
4. Add the remaining sugar and boil for a quarter of an hour.
5. Take out the rings of lemons, and boil the syrup for another 20 minutes.
6. Return them back and boil to the desired density.
7. Pack up the dessert and put it in a storage place in a day.

What you need:

• lemons measuring 430 g;
• fresh mint measuring 260 g;
• sugar with a measure of 1 kg;
• water - 0.7 liters.

Manufacturing steps:

1. To prepare lemon mint jam according to this recipe, you need to wash fruits and fragrant herbs well. The latter should be laid out on tissues to get rid of excess fluid.
2. Grind the greens and do the same with the lemons, remembering to remove the seeds during the process.
3. Place everything in a suitable container, drown in water and boil for 10 minutes.
4. Cool and refrigerate until the next day.
5. Filter, squeeze the cake well, remove it, and add sugar to the liquid itself and boil for about 2 hours over low heat.
6. If you want the lemon slices to remain in the jam, you can do this: place the chopped mint in a canvas or gauze bag and cook like this, and then just remove it. Then the jam will not have to be boiled for too long.

These are the ways to get a fragrant and incredibly healing treat that will brighten up long dark evenings and gather all friends at the same table. Good luck!

A ripe juicy lemon is an ideal addition to black or green tea, but few people know that wonderful fragrant jam can be made from lemons. We offer you several options for making delicious lemon jam recipes ...

Delicious Lemon Jam (Easy)

Products: two large lemons (total weight up to seven hundred grams), one and a half glasses of sugar, half a glass of water.
Cooking: lemons should be washed with running water, it is advisable to rub the skin with a washcloth in order to wash off nitrates and chemicals from the surface of the skins, then the fruits are cut into thin rings. Rings of lemons are folded into a deep, not wide saucepan. Water is added. The pan is put on fire and the lemon rings are boiled for five minutes. Then granulated sugar is poured out, the fire is set to the minimum. The jam is cooked for fifteen minutes. After this time, all lemons must be removed from the syrup, they must be removed with a slotted spoon so that the syrup is not scooped out of the saucepan. Set the lemon slices aside. Boil the syrup over low heat for ten minutes, without covering the pan with a lid, then return the lemon rings back to the syrup. Cook the jam for another fifteen minutes and turn off the heat.
Advice: in order for the jam not to be bitter, try to remove all the seeds from the fruits. For storage for the winter, lay out hot jam in boiled clean jars and roll up with metal lids (boil each lid for two minutes beforehand). Such jam can be stored in the refrigerator, in this case, not metal, but ordinary plastic lids are used.

Delicious Lemon Ginger Jam

Ingredients: one large lemon (approximate weight of three hundred grams), two hundred grams of ginger, four hundred grams of granulated sugar.
How to cook: ginger root must be peeled, washed and cut into thin slices with a special vegetable knife. Wash and peel the lemon, cut the pulp into thin small slices. Take out the bones. By the way, the skin can be removed with a grater and separately and also added to the jam, you get a brighter taste.
Sliced ​​lemons and ginger are poured into a saucepan and sugar is immediately poured. The contents of the bowl are mixed. The pot is put on fire. From the moment of boiling, lemon and ginger jam must be boiled over high heat for exactly five minutes. Sugar can burn when it boils violently, so it is important to stir the contents of the pan regularly. You can cook on low heat, in this case, the cooking time increases to fifteen minutes. As soon as the ginger becomes transparent, the jam is ready. It is poured hot into clean sterile jars and twisted with lids.

Lemon jam (three-way cooking method)

The ingredients needed are: one kg of ripe not soft lemons, 750 grams of sugar and 250 ml of water.
How to prepare: peel thinly from each lemon, bring water to a boil in a separate saucepan. All peeled lemons are sent to boiling water, kept in boiling water for three to four minutes and immediately removed, they should be transferred with a slotted spoon into a container of cold water. Cooled lemons must be divided into slices, that is, into slices, while the films, if they are easily removed, are recommended to be removed and discarded, and all seeds removed. Transfer the peeled lemon slices to a bowl.
From water and sugar, the correct ratio in the ingredients is indicated, sugar syrup is brewed. Pour the slices with this syrup. We put the pan on the fire and, from the moment of boiling, boil the jam for exactly fifteen minutes (the fire is small). Turn off the fire under the pot. After ten hours, boil again for fifteen minutes and also turn off the heat, let the jam cool completely. For the third time, boil the jam for ten to twenty minutes, while you can additionally chop the mass by immersing the blender. If you intend to use a blender, be sure to boil the fragrant lemon mass after that for at least an additional five minutes.
Pour the finished hot lemon jam into jars, roll up with metal or tightly cork with plastic lids. You can store jars warm on the shelves of kitchen cabinets or in the pantry at a lower temperature.

Delicious lemon jam (raw version, without heat treatment)

Ingredients: lemons one kg, sugar from one to one and a half kilograms (if you like a sweeter option, add more sugar).
How to prepare: lemons are washed and cut into slices, then all the seeds are removed, and the pulp with the peel is passed through a meat grinder. The rolled aromatic mass is covered with sugar and mixed. At room temperature, raw jam should stand for about two hours, after which the mass is mixed thoroughly and laid out in cold, clean (pre-hold over steam) jars. The jars are closed with washed plastic lids, the jars should be stored in the refrigerator (heat treatment is not provided, therefore, at room temperature, raw jam can begin to "play" and ferment).
Advice: along with lemons, you can twist two handfuls of blackcurrants or raspberries. Berries will give a beautiful color and bring a new shade of taste. In any case, the jam should be stored in the refrigerator. By value, such a preparation for the winter is considered the most useful, since all vitamins are preserved, not digested.

Vitamin jam from lemons, orange and mint (raw version)

Ingredients: two medium-sized lemons, one dense large orange, half a glass of red or black currant, three-quarters of a glass of granulated sugar, five to six leaves of fresh mint.
How to cook: all fruits, berries and mint leaves are washed, cut into pieces and redirected to a blender. If possible, all seeds are removed and discarded (they give bitterness). Sugar is poured and everything is crushed to a homogeneous state at high speed. The crushed mass is laid out in small jars, corked and sent for storage in the refrigerator. This vitamin jam can be stored in the refrigerator for up to a year. Very tasty, fragrant, dense in structure, that is, it can be spread on buns, bread and any pastries.

Jam with lemon and kiwi (boiled in two steps)

Ingredients: one kg of kiwi, one large lemon, juice from two large lemons, nine hundred grams of sugar, one hundred ml of water.
How to prepare: lemons are washed with a brush, one lemon is cut into thin circles, juice is squeezed out of the remaining two. Kiwis are peeled and cut into thin rings. Water is poured into the pan and a small part of sugar is poured - only one hundred grams. Syrup is boiled, juice from lemons is added to it and chopped lemons are laid. The mass is boiled for five minutes, then chopped kiwi fruits are added to the pan and the entire portion of the remaining sugar is poured out. After five minutes of cooking, the fire under the pan turns off. After complete cooling, the contents of the pan must be poured into a ceramic bowl and left for ten hours. Then the kiwi in the syrup with lemons is again transferred to the pan and boiled for ten minutes (counted after boiling) over low heat. The jars are washed, sterilized, hot jam is distributed among the jars and sealed with boiled lids for the winter. You can store jars on a shelf at room temperature.

Delicious lemon and kiwi jam (bread machine recipe)

The ingredients needed are: half a kilogram of kiwi, half a kilogram of ripe oranges, half a kilo of granulated sugar or the same amount of powdered sugar.
How to cook: peel the kiwi and cut the pulp into cubes, peel the lemons and immerse each peeled fruit in boiling water for half a minute. Then the lemons are cut into cubes, the seeds are thrown away. All chopped fruits, along with sugar, are sent to a clean, dry bucket of a bread machine. The corresponding mode for cooking jam and jam is set (designed for 1 hour 10 minutes). The finished jam is transferred to a jar, into one or more and sealed. Jars must first be washed, sterilized in the oven or over steam (at least three minutes).
Advice: such jam can be cooked in a saucepan if you do not have a bread machine. Duration of cooking - half an hour with a moderate boil. Ready cooked jam is laid out in jars and corked. If you want to cook a homogeneous jam, without pieces of whole fruits, puree the citrus mass with a blender in the middle of cooking, then boil it for at least ten minutes and roll it into jars.

Lemon jam is not only delicious, but also a very healthy dessert. And you can do it almost any time of the year. There are many different ways to prepare this original fragrant treat.

Lemon peel jam

The easiest way to make jam is from lemons with peel. The whole process, including the preparatory stage, takes no more than three hours. The result is thick fragrant mass that can be used as a filling for cakes (rolls) or simply spread on a piece of soft white bread.

To prepare one liter of such a delicacy, you need to take:

• 2 kg of granulated sugar;
• 0.8 kg of lemons;
• 350 ml of drinking water.

Dessert is prepared in stages:

1. First, the lemons need to be washed well. It is better to do this in hot water, using a vegetable brush. The fact is that there is a wax film on the surface of the fruit, which must be removed. After the main mechanical treatment, lemons need to be poured with boiling water for several minutes.
2. Cut the prepared fruits into thin circles. So the thick skin can be better boiled.
3. Cut the blanks into smaller pieces (quarters).
4. Put them in a saucepan, cover with water and put on the stove. After boiling, cook covered over low heat for about one hour.
5. As soon as the peel of the lemons softens, the pan can be removed from the stove.
6. Add sugar and stir until completely dissolved.
7. Put the pot back on the stove. Boil over low heat for 45 minutes, skimming off the foam from time to time. The jam is ready.

At first, the mass will be watery. But as it cools, it will gradually thicken. It remains only to decompose the finished dessert into jars and tightly cork.

For seaming, it is better to use metal lids so that the lemon jam does not lose moisture. Otherwise, it can gradually turn into a dense and rather thick jam.

Cooking through a meat grinder

Some do not like it when pieces of fruit are present in the jam. Also, the skin can thicken a bit during storage. In this case, it is better to grind lemons not by hand, but through a meat grinder. Then the jam after cooling will be more like confiture or jam.

To work, you will need the same ingredients in the following quantities:

• 1 kg of lemons;
• 0.35 l of water;
• 1.2 kg of sugar.

The cooking method will be somewhat different:

1. First of all, you need to remove the zest from the lemons using an ordinary fine grater. Gently peel the remaining white part of the peel with your hands (or a knife).
2. Divide the pulp of the fruit into slices, removing seeds from them.
3. Twist them in a meat grinder. Put the resulting mass into a bowl. Add zest to it.
4. Make syrup from water and sugar. Boil it for three minutes, and then cool to about 80 degrees.
5. Pour the crushed lemons with syrup, cook for about 5 minutes, and then remove the pan from the heat and let the mixture brew for one hour.
6. Pour the syrup into another saucepan and cook for no more than 10 minutes.
7. Pour lemons over them again and leave for another hour.
8. After that, the mass must be boiled for 20 minutes. The flame should be small.
9. Pour the finished jam into jars and roll them up.

Drinking tea with such a dessert is a pleasure!

With oranges

Fans of mixed flavors will definitely like the original orange and lemon jam. By the way, in Italy they like to eat such a delicacy with a piece of fresh aromatic cheese. You can prepare such a dessert in different ways.

For one of the options you will need:

• 1 liter of ordinary water;
• 1 lemon;
• 6 oranges;
• 1 kg of sugar;
• cinnamon stick;
• a pinch of grated nutmeg.

To prepare this unusual delicacy, you need:

1. Wash all citrus fruits well and dry with a napkin.
2. Squeeze juice from a lemon and one orange.
3. Cut the remaining oranges into even circles, carefully removing the seeds from them.
4. Put the chopped food into a bowl.
5. Fill them with squeezed juices.
6. Add nutmeg and cinnamon.
7. Pour in water, mix and refrigerate overnight.
8. The next day, remove cinnamon from the mixture, add sugar and cook for an hour and a half over low heat.
9. Pour hot jam into jars and immediately roll them up.

Dessert will be very unusual. A pleasant mixture of aromas of two citruses with the addition of cinnamon and nutmeg will sparkle with new flavor notes.

Lemon jam without peel

It's no secret that lemon peel gives jam a little bitterness. And it takes a lot more time to prepare such a treat. To avoid this, jam can be made without the peel.

There is one fairly simple option that requires:

• 9 lemons;
• 125 g of water;
• 1.2 kg of sugar.

This jam is prepared very quickly:

1. First, citruses need to be peeled by removing the peel and removing the white layers as much as possible.
2. Randomly chop the remaining slices, remembering to remove all the seeds.
3. Put the pulp in a basin, cover with sugar and pour water.
4. Bring the mass to a boil, and then cook for 15 minutes over medium heat.

Ready jam can be immediately packaged in jars and rolled up.

How to make with ginger

For medicinal purposes, it is good to make jam from lemon and ginger. To enhance the effect, sugar can be replaced with honey. After that, your favorite delicacy will immediately turn into an excellent therapeutic and prophylactic remedy. And in order to preserve the beneficial substances that are contained in the original products, the dessert can be prepared without cooking.

For work you need to take:

• 4 lemons;
• 400 g of ginger root and the same amount of honey.

You need to prepare the dish like this:

1. Wash the ginger and lemons well.
2. Cut the root into thin slices, after removing the skin from it with a sharp knife.
3. Cut lemons into slices. Remove all bones.
4. Grind the prepared ingredients in a blender.
5. Add honey to the resulting homogeneous gruel and mix well.
6. Put the finished mass into jars and close the lids.

This dessert should be stored in the refrigerator. So that the product does not deteriorate, it is better to cook it in small portions.

with bananas

You can add any vegetables or fruits to the dessert recipe, giving the finished dish the desired taste and aroma. For example, make lemon and banana jam. Due to this additive, the taste of the delicacy will become more tender. In addition, it will acquire a pleasant tropical aroma.

This option also has two other significant advantages. Firstly, banana pulp is quite sweet, so you need to take less sugar for work. Secondly, bananas are well boiled, turning into liquid puree. This circumstance allows not to use water at all.

To make lemon banana jam, you need to take:

• 1 kg of lemons;
• 5 ripe bananas;
• 6 kg of sugar.

How to make this jam:

1. Peel bananas and cut into slices.
2. Grind lemons in a meat grinder.
3. Collect the products in a basin, cover with sugar and mix. They should stand for a while until the juice begins to stand out.
4. After that, the basin must be put on the stove and cooked for 35 minutes over medium heat with constant stirring.
5. Arrange the jam in prepared jars and roll up with metal lids.

After cooling, store the dessert in a cool place.

Lemon jam from Yulia Vysotskaya

The famous TV presenter Yulia Vysotskaya suggests making lemon jam using not the pulp of the fruit, but the zest.

To repeat her recipe in a home kitchen, you will need:

• 12 medium lemons;
• water;
• sugar.

To prepare such an unusual jam, you need:

1. Wash the lemons thoroughly, and then carefully remove the zest from them with a vegetable peeler.
2. Place it in a saucepan, cover with cold water and put on fire.
3. Bring the mass to a boil and cook for 5 minutes.
4. Remove the saucepan from the heat and allow the contents to cool.
5. Repeat this action again.
6. Strain the boiled zest, throwing it into a colander. After that, you need to finely chop it.
7. Squeeze the juice from eight lemons and pour it into a saucepan. The rest of the fruits are not needed. Otherwise, the jam will turn out too sour.
8. Pour chopped zest and sugar there (in a ratio of 1: 1).
9. Mix the products well, cook for 10 minutes and remove from heat.
10. Transfer cooled jam to jars. Store in a cool place.

A cheese sandwich topped with this jam will be a great start to the day. But delicacies prepared according to other recipes given here will not disappoint the hostess and her household.

Due to its rich vitamin composition and specific exotic taste, lemon is in great demand among the population. This fruit is used in confectionery, alcoholic beverages, perfumery, and even just for fresh food - as a spice for meat or fish.

Lemon juice is added to salads, sauces, drinks. It is also great for making jams, preserves, creams, various fillings.

Preserving a lemon is quite simple. If certain technologies are observed, a healthy and tasty sweet will be obtained, which is put in a pie, bagels, buns, or simply eaten with tea. By changing the dosage of sugar, you can make lemon jam sourer or sweeter, and most interestingly, you can use the whole fruit without waste.

Classic recipe

Culinary specialists say that after eating a couple of spoons of lemon jam in the cold season, the mood instantly rises and the general condition of the body improves.

Components:

• Lemons - 500 g;
• Purified water - 2.5 cups;
• Sugar - 2 kg.

When buying citrus fruits, you must first of all pay attention to their appearance: the stalks should be dense, bright, with fresh cuts. Sluggish, with spots, with flattened sides - they are not suitable. Properly selected raw materials are the key to obtaining a delicious dish.

Rinse the lemons, wipe with a towel and remove the peel with a special knife. Dip in boiled water and let lie for fifteen minutes.

Dissolve sugar in water and boil the syrup for five to seven minutes so that it acquires a thick, viscous consistency like that of molasses.

Remove citrus fruits with a slotted spoon and transfer to cold water, chop into slices, removing the seeds in the process. If left, they will add a bitter taste to the jam. Place lemon slices in sugar syrup and bring to a boil.

When bubbles appear on the surface, immediately set aside the semi-finished product and leave it to cool completely. Put the jam back on the burner and bring to a boil. According to this scheme, we act two to three times and do not forget to stir with a wooden spoon so that it does not burn.

We distribute the finished lemon sweetness into sterilized jars and immediately twist. We check the preservation for leaks and wrap it with a blanket for the night.

Lemon jam with peel

The zest of a lemon is no less valuable than the pulp itself, therefore, it is also often used during the preparation of jam. Due to the peel, it acquires a specific bitter taste, which manifests itself in baking in the form of additional notes.

Components:

• Lemon - 450 g;
• Sugar - 1.1 kg;
• Vanilla - 1 tbsp. l.;
• Chilled water - 1 l.

Sort the lemons, wash in water, dry and immerse in boiling water for a few minutes. Remove and let cool slightly.

With a sharp knife, chop rings no more than five millimeters thick.

Fruits are best used with a thin skin, so there will be an appropriate balance of acidity and bitterness. Pour cold purified water into an enameled bowl, then lay the sliced ​​\u200b\u200bsections, close the lid tightly and cook for fifty minutes.

Pour sugar and vanilla, mix thoroughly and cook for another hour, reducing the flame. During the heat treatment, the lemon will completely dissolve and a homogeneous viscous mass will be obtained. But if you come across thick-skinned citrus fruits, there may be fibrous particles left behind. In this case, increase the cooking time by thirty to forty minutes.

Carefully rinse the jars with soda and sterilize in a deep saucepan or by putting a boiling kettle on the spout. Also treat metal lids with boiling water.

Spread the hot lemon jam into the prepared container and roll up. Turn the jars upside down, cover with a warm blanket and leave to cool completely.

Jelly from lemons in a slow cooker

Cooking jelly is the longest and most tedious procedure. The kitchen unit is used to facilitate and speed up the process of making jelly-like lemon jam. It is enough to prepare semi-finished products, load, turn on the appropriate mode and leave.

Components:

• Lemon - 6 pcs.;
• Cinnamon - 2 tsp;
• Sugar - 900 g;
• Water - 1 l;
• Honey - 4 tbsp. l.

Ripe washed fruits are dipped in boiling water for three to four minutes. This will make them softer and more comfortable for further processing.

Remove, lay out on a towel and let cool slightly. With a sharp fillet knife, chop the lemon into thin small pieces. Be sure to remove the bones during the process.

Immerse the prepared raw materials into the bowl, fill with cool water and cook for fifty minutes by starting the stew function. Open the lid, stir with a silicone spatula, add the remaining ingredients and continue cooking for another hour.

If you do not like very sweet jam, you can reduce the amount of sugar or eliminate honey. The consistency will be quite thick, so carefully spread the lemon jelly into sterile jars with a spoon, and tap the bottom on the table so that there are no voids. Screw-on iron lids are suitable for this preservation, but lemon jelly must be stored in a dark, cool place.

Lemon jam with ginger

Often in the autumn-winter period, housewives prepare a mixture of ginger root, lemon and honey ground in a blender or electric meat grinder. But you can take care of this from the summer by rolling an equally tasty dessert from the same products into jars.

Components:

• Ginger root - 350 g;
• Lemon - 5 pcs.;
• Sugar - 550 g;
• Vanillin - 2 tsp

Ginger root must be prepared in advance. Remove a thin layer of peel, cut into small cubes and soak for two to three days in cold water to remove bitterness. Water should be changed at least three times a day. To more subtly remove the top layer of ginger, you can clean it with a kitchen metal scraper.

Wash the lemons, chop them into cubes along with the zest, be sure to remove the seeds. Place the prepared semi-finished products in an aluminum bowl, sprinkle with sugar, vanilla and put on a strong flame.

Jam should be cooked with vigorous stirring so that the sugar does not burn to the sides and bottom of the container. Cook for forty minutes and set aside, cool completely and put on high heat again.

We arrange clean boiled jars and lay out hot ready-made lemon-ginger jam on them. We tightly roll up the lids, wrap them in a thick blanket and let them cool completely.

Culinary totals

When buying lemons, pay attention that they are not too ripe, otherwise they will fall apart during the cooking process, turn into porridge and look unaesthetic. If you want to extend the shelf life of lemon jam, remove the foam from above during cooking and lay out only in a sterile container.

Check that the lids are tightly rolled up and do not allow oxygen to pass through. Dessert can be stored in the pantry or in the refrigerator.