Lemon jam: homemade recipe. Delicious Lemon Jam Recipes
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Harvesting jams and jams for the winter is a common summer phenomenon. But why not move away from the usual assortment and cook something new? With a sunny-bright color and a unique citrus aroma, this savory lemon jam can be made with an easy recipe that includes the following steps.
Preparing Citruses for Lemon Jam
It is necessary to select a kilogram of ripe lemons, wash them. Then each fruit should be peeled, leaving two of them unpeeled. The presence of the zest of two lemons in the jam will give a bitter and refined taste and add a little variety to the sweet and sour mass of lemon jam. However, for those who are not too fond of the smell and taste of lemon peel, it is advisable to completely get rid of it.
Processing lemons to make jam
The main purpose of this stage will be the chopping of lemons and zest. In this case, you can use a meat grinder, processor, blender and other electrical appliances. It is quite acceptable and just cut the lemons into small pieces. At the same time, it is recommended to scrupulously get rid of the seeds, which, if they get into the lemon jam, will give excessive bitterness and spoil the aesthetics of the appearance of this golden and extremely healthy product.
Making jam from lemons
The crushed mass of lemons must be placed in a saucepan or basin for cooking and covered with two kilograms of sugar. To get the effect of confiture, you can add four to five full tablespoons of instant gelatin. Since lemons are for the most part juicy fruits, there is often no need to add water. If the mass turned out to be rather dry, pour 100-150 ml of boiled water into it.
The preparation of jam from lemons must be done on low heat, avoiding rapid boiling. After half an hour of cooking, turn off the stove and take an hour break. There can be four or five such approaches, depending on the consistency of the jam. A drop of the finished product should not spread on the saucer, and this simple test successfully replaces all other methods of testing.
Lemon Jam Capping
Lemon jam poured into clean and always dry jars must be rolled up, turned upside down and left to cool slowly in a warm place.
Recipes for making Lemon Jam and Confiture
This product, as a rule, is perfectly stored, and the only obstacle to this is its excellent taste and good appetite of the household.
Tatyana Saburova especially for site about lemons
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lemon jam- a classic Portuguese delicacy, loved by children and adults, and widely known outside of this state. It is quite easy to prepare it at home. If the hostess has a slow cooker or a bread machine with the function of making jam or jam, then this is great, since these devices are equipped with non-stick bowls, which greatly facilitates the cooking process, because the main work of the hostess is minimized. But we will go the other way and make real jam ourselves in the old and proven way - in a saucepan on the stove.
Lemon is a very useful type of citrus fruit, but due to its taste, it is rarely consumed in sufficient quantities. But vitamin C, which is contained in the composition of the yellow fruit, is very often not enough in the winter. There are many mixtures with lemon and other ingredients, but people, and especially children, do not want to use all this at all. Another thing is jam or jam!
There are a lot of recipes for lemon jam and jam, a lot of recipes with additional ingredients, be it oranges, ginger or even agar-agar. After trying many recipes, we settled on this one. We suggest you try the classic recipe with step by step photos. It is the most successful and easy to prepare at home, because total cooking time is about 3 hours..
Homemade Lemon Jam
Believe me, everything is very simple! Just a little patience and a delicious delicacy and your culinary skills will be appreciated by relatives and friends. Jam will become a favorite delicacy on your table as an independent sweet, and as a filling in puffs, homemade cookies and cakes.
I would like to draw attention to the fact that the jam prepared according to this recipe, keeps well for a long time, like any jam, subject to the elementary rules of preparing food for the future, and is no different from jam produced by well-known brands, with the exception of a small digression - it is made with great love!
lemon jam
Lemon jam prepared according to this recipe will allow you to get not only a cocktail of vitamins even on frosty winter days, but also treat yourself to this delicious dessert. The consistency of lemon jam is very thick, it can be said that there is a spoon in it, and its taste is so amazing that in winter it literally gives everyone the feeling of a bright summer! It is best to close it in small beautiful jars, so that later you can eat it with pleasure in small portions, or even give it to those who are salivating after tasting even a small spoonful of this yummy.
Lemon jam - a quick recipe
Lemon jam - recipe
Ingredients:
- fresh lemons - 7 pcs.;
- sugar - 1 kg;
- water - 1 l;
- vanilla sugar - 1 sachet.
Cooking
How to make lemon jam? To begin with, we take lemons, rinse thoroughly under running water and pour boiling water for a few minutes, so that later the lemon zest does not give bitterness. Then we wipe them and cut them into slices, carefully removing all the bones. Put the lemons in a saucepan, cover with water and cook over low heat for about 45 minutes. Then pour sugar (both regular and vanilla), mix and boil for another hour. When the time is up, the lemon jam will seem quite liquid at first glance, but as soon as you remove it from the stove, it will immediately begin to thicken and turn into a kind of jelly. 
If you still doubt its readiness, then take a saucer with ice water and put some lemon jam in it, if it does not spread, but forms, then it is ready! While the boiled jam is still hot, pour it into small sterile jars, screw on the lid and put it upside down for 30 minutes. Lemon jam is stored for a very long time even when opened, but only in the refrigerator, so you can safely make it in large batches!
Have a nice tea party with sunny and bright jam!
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lemon jam
Choose Mayer lemons and sweet ripe oranges for cooking: it is from such citrus fruits that the richest and most delicious jam will turn out. Place all purchased fruits in a deep saucepan, cover with cold water and rinse thoroughly with a new sponge, because we will also use the peel as an ingredient.
Without drying, we shift the citrus fruits into the enameled pan chosen for cooking, pour the entire volume of clean cold water indicated in the ingredients there. We put the pan on the fire and bring the liquid in it to a boil.
After the water boils, reduce the heat to a minimum, put a sheet of foil on top of the pan, and cover the lid on top of it as shown in the photo. In this form, we cook citrus fruits for 150 minutes: so the peel of oranges and lemons will become very soft, which is important for our recipe.
lemon jam recipe
After the specified time, turn off the fire and leave the citrus fruits to cool for 8 hours in this form.
After the specified period of time, we alternately remove the citrus fruits from the pan, peel each one, which will be very easy to do thanks to the above manipulations.
We return the pulp to the pot with infused citrus water, while carefully kneading it with our hands, which, well, it is very desirable to wash and rinse well before this stage. Stir the treated mass, return to the stove and bring to a boil, cook over low heat for the next 10 minutes.
During this time, you can have time to very finely chop the peel removed from oranges and lemons. Of course, at this stage you can also use a blender, which will save you a lot of time.
After the specified cooking time of the pulp, we filter the contents of the pan through a very fine sieve, return the liquid back to the pan, put the pulp in a bowl. Now pour the chopped zest into the pan, mix and bring the liquid to a boil again. Pour all the prepared granulated sugar into the pan, constantly stirring the ingredients with a wooden spoon, completely dissolve the crystals. Cook the jam for half an hour over low heat until the density we need.
Pour the finished hot jam into sterilized small jars, tightly close them with lids and leave to cool under a blanket. Cooled blanks can be put away in a cupboard or pantry, jam can also be stored in the refrigerator if it is not too much. Homemade jam from oranges and lemons for the winter is ready.
Bon appetit!
Fruits and berries
Description
lemon jam- a classic Portuguese delicacy, loved by children and adults, and widely known outside of this state. It is quite easy to prepare it at home. If the hostess has a slow cooker or a bread machine with the function of making jam or jam, then this is great, since these devices are equipped with non-stick bowls, which greatly facilitates the cooking process, because the main work of the hostess is minimized. But we will go the other way and make real jam ourselves in the old and proven way - in a saucepan on the stove.
Lemon is a very useful type of citrus fruit, but due to its taste, it is rarely consumed in sufficient quantities. But vitamin C, which is contained in the composition of the yellow fruit, is very often not enough in the winter. There are many mixtures with lemon and other ingredients, but people, and especially children, do not want to use all this at all. Another thing is jam or jam!
There are a lot of recipes for lemon jam and jam, a lot of recipes with additional ingredients, be it oranges, ginger or even agar-agar. After trying many recipes, we settled on this one. We suggest you try the classic recipe with step by step photos. It is the most successful and easy to prepare at home, because total cooking time is about 3 hours.. Believe me, everything is very simple! Just a little patience and a delicious delicacy and your culinary skills will be appreciated by relatives and friends. Jam will become a favorite delicacy on your table as an independent sweet, and as a filling in puffs, homemade cookies and cakes.
I would like to draw attention to the fact that the jam prepared according to this recipe, keeps well for a long time, like any jam, subject to the elementary rules of preparing products for the future, and is no different from jam produced by well-known brands, with the exception of a small digression - it is made with great love!
Ingredients
Steps
Let's take 1 kg 200 grams of lemons - that's how much 10 medium lemons weigh. Rinse them well under running water. Dry with a paper towel. Boil water in any amount and dip the lemons in it for 2 minutes to soften the skin, in cooking this is called blanching. Then put in a colander and cool.
We cut the fruits, together with the zest, into thin half rings about 3-4 mm thick so that the finished jam is cooked evenly. If there are bones in the lemon, then they must be removed during the cutting process.
Pour cold water into the pan, in the amount indicated in the recipe, and put the lemons in the same place. Bring it to a boil, then lower the heat and simmer for 45 minutes.
Add sugar in small portions and mix well. You need to let the sugar dissolve well, so that you end up with a sugar syrup, in which there are soft slices of lemon. After the sugar dissolves, pour in the vanilla sugar and mix again.
The resulting mass must be cooked for 90-100 minutes, over low heat, stirring occasionally, which is more convenient to do with a wooden spatula or spoon. We will check the readiness of the jam by dropping a drop of amber jelly on a saucer. If it retains its shape, then the jam is ready.
The finished jelly, still hot, must be poured into jars, previously washed and sterilized. Close tightly and hermetically with clean lids. For uniform heating, the rolled jars need to be turned over onto the lid and wrapped in a warm blanket. After complete cooling, the finished jam should be stored in a cool place. Or you can not roll it up, but serve it with tea in a beautiful rosette vase with hot pancakes! Bon appetit!
Absolutely all the recipes that we publish in this article have been personally tested. We guarantee that the dish, regardless of the recipe you choose, will turn out to be incredibly tasty, moderately nutritious. Eat for health!
So, how can you generally characterize lemon jam? This is a universal delicacy that can be safely used both as a separate dessert, and for tea, in the form of a delicious pie filling, and as a regular spread on bread. You definitely won’t be able to make lemon jam for a long time. Jam is so tasty that it is almost impossible to prepare it for the future. We advise you to choose fresh fruits for its preparation.
The first standard recipe for making lemon jam.
Let's start with standard recipes, and finish with recipes for jam "with a twist." For the first recipe, you will need 10 medium lemons, 1.8 kg of sugar, 30 grams of vanilla sugar, 1.5 liters of water for cooking, plus more water for "infusion".
Initially, you wash the lemons and pour boiling water over them. Then leave for five minutes, drain the water, and cut the fruits into slices. Bones are very desirable to choose, do not leave anything.
After that, put the lemon slices in a saucepan, pour it with 1.5 liters of water and put it to boil over medium heat. After 45-50 minutes, you can add sugar (both regular and vanilla). Reduce the fire and leave the jam to cook on the fire for about an hour.
For the next step, you will need a skimmer. With it, you carefully fish out all the skins from the jam. But do not rush to throw them away, but rather give them to the kids. They eat them with great pleasure instead of sweets - how delicious they turn out! At this time, pour the jam into jars and roll up or put in the refrigerator.
That, in fact, is the whole wisdom of making lemon jam. As you can see, everything is very fast and there is nothing complicated. By the way, according to the same principle, you can cook orange or grapefruit jam. Only we advise you to take less sugar - after all, orange and grapefruit are not as sour as lemons.
The second standard recipe for making lemon jam.
In principle, it is not very different from the first, but has its own characteristics of preparation. Firstly, a slightly different ratio of proportions - for 1 kg of lemons, two liters of water and 3 kg of sugar are taken. You thoroughly wash the lemon and cut it into thin slices. You can, of course, cut it smaller, but the slices themselves can then be used as candied fruits and added to any pastries or cheesecakes. Be sure to remove the stones, otherwise your jam will turn out with an unpleasant bitterness.
Then you put all the sliced lemon slices in an enamel bowl and fill it with water for a day. After a day, the lemons are boiled under the lid until you can crush the peel with your fingers. Add sugar to them and boil for another 20 minutes.
The final touch - the jam is poured into a clean, dry jar and placed in hot water until cool.
An old Portuguese recipe for lemon jam.
For jam, pick up 10 lemons with a total weight of 1.5 kg. It is better to take yellow, fragrant and juicy. To make the crust thin. Unripe lemons have less juice and are slightly dry inside. These are not suitable for making lemon jam. If you are making jam from oranges, follow the same proportions, but it is better to add the juice of two lemons and 1 cinnamon stick for flavor. But if you are preparing orange jam exclusively for the roll, adding cinnamon is not at all necessary.
Wash the lemons and pat dry. Lemon peel is initially removed with a sharp knife. You will need to cut it into thin strips, squeeze the juice from half the lemons. Combine it with two liters of water and zest in a saucepan. You also have seeds, partitions and lemon peel after squeezing the juice. Place it in a special gauze or nylon bag and carefully lower it into a cooking pot. Why is this needed?
Let's tell you a little secret: lemon pomace is a great source of pectin, which will give the jam a jelly-like consistency.
How long does it take to cook lemon jam according to the Portuguese recipe? It varies, on average from 1 to 3 hours. Content by volume should evaporate to about half.
As soon as the boil is over, you also carefully remove the bag from the broth, place it on a nylon sieve and let all the liquid drain right over the pan. When the lemon content of the bag has cooled down a bit, carefully squeeze the bag, collect all the pectin that has stood out with a spoon, and discard the squeezed pomace. You can’t leave them in jam, because later it will acquire a bitter aftertaste.
Put the broth again on a very slow fire, add all the sugar and bring to a boil, stirring gently. How to check if jam is ready or not yet? To do this, you will need to check the dish for fluidity. A drop of jam that you place on a plate or the back of your hand should not spread.
Turn off the fire, let the jam cool down a bit and pour into jars. The hot jam will appear runny, but the drops are actually very sticky to the touch.
To enhance the taste, you can add 2 leaves of geranium to the jam (in a bag with pomace before cooking). How much jam will be made from the above ingredients? On average, about three liters.
Lemon jam "Vitaminka"
And this type of jam is called so because of the peculiarities of its preparation. A magical delicacy for real sweet tooth is not cooked on fire at all. This allows you to preserve to the maximum all the vitamins and minerals that are contained in fruits. The product itself is sweet with a spicy sourness.
Take two lemons, two medium oranges and two kiwis. Optionally, you can also add one banana and two tangerines. We take sugar at the rate of one kilogram per kilogram of fruit mass. All products are passed through a meat grinder, only kiwi, banana and tangerines are peeled. Everything is well mixed, sugar is added in the right proportion. Then you mix the jam again, put it in dry and sterile jars. For convenience, you can take 200-gram jars for baby food. Lemon jam with the maximum amount of vitamins can be stored in the refrigerator for quite a long time.
Lemon Ginger Jam
Lemon jam prepared with ginger is sure to captivate the taste preferences of your loved ones. Best served with pancakes and pancakes.
For 400 grams of lemons, 200 grams of sugar and a small piece of ginger are usually taken - about 5 centimeters. Lemons are washed, juice is squeezed out of one lemon, the second is blanched in boiling water for 10 minutes until soft. The lemon is cut, its seeds are removed. Together with the peeled ginger root, you grind the lemon with a meat grinder to make a puree.
Then the puree is placed in a cooking pot, lemon juice is added. All this is cooked over low heat for about 20 minutes until the jam becomes thick. Let it cool, transfer to a jar and place in your refrigerator. Lemon jam with ginger root is ready, bon appetit!
Lemon jam in a slow cooker
Since today many people have a slow cooker, we offer you a recipe for making excellent lemon jam using this miracle. Everything about everything will take a maximum of 1.5 hours, and all the products for making lemon jam are more than affordable.
So, you will need: 2 medium lemons, 2 cups of water, 100 grams of sugar. You wash the lemons thoroughly and grate the zest of 1.5 lemons. The part of the lemon that you have left along with the zest will just need to be cut into small slices. Bones may not be removed.
To remove the bitterness from lemons, you pour the sliced citrus with half a glass of water and boil it in the boil mode for about 7-10 minutes. The time should vary depending on how soft the peel is.
We drain the water. Then you add sugar, a few tablespoons of lemon juice, one glass of water to the slow cooker. You cook all this in a slow cooker in the “Baking” mode for 60 minutes. After cooling, the delicacy will be ready. Enjoy!
Recently, preparations from lemons are not new. Lemon jam, along with jams and jams from apples, cherries and plums that are familiar to us, can increasingly be found on store shelves. This product can be prepared independently, using a minimum set of ingredients. Variety is brought in by flavoring the delicacy with spices or adding other varieties of citrus to it. We will talk about all the ways to make lemon dessert in this article.
The choice of the main ingredient is a very important matter, because the taste and consistency of the finished jam will depend on the quality of the lemons.
Rules for choosing lemons:
- there should be no dents, rot and soft spots on the fruits;
- lemons are best taken in medium size;
- the skin of citrus fruits should be light yellow, thin and tender;
- it is not allowed to use fruits with a wrinkled and dried surface.
By following the simple rules for choosing a quality product, you will ensure an excellent result of your work on preparing a healthy lemon dessert.
Lemon Jam Options
Method #1 - Lemon Jam with Fruit Pieces
A kilogram of lemons is thoroughly washed with a brush. To make the lemon in the jam softer, the whole fruit is boiled in boiling water for 10 minutes. Each fruit is cut into thin slices, removing the seeds that come across. The shape of the cut can be any: circles, halves or quarters. The pieces are covered with 1.2 kilograms of sugar, gently mixed and allowed to brew for juice formation for 4 hours.
After that, the candied lemons are put on a minimum fire and begin to warm up. As foam forms, it is removed with a spoon. Cooking continues for 25 minutes. During this time, the jam will thicken, and the fruit slices will become translucent.
Ready jam is laid out in prepared, sterilized containers and twisted with lids. Banks are insulated for about a day, so that the jam has the opportunity to cool slowly.
Channel "iamCOOK" presents to your attention a recipe for lemon jam with cinnamon and fresh ginger root
Method number 2 - Jam from lemons, passed through a meat grinder
For this recipe, take 1 kilogram of citrus fruits and 1.5 kilograms of granulated sugar. You can also use a cinnamon stick and a sprig of mint to spice up the dish.
Lemons are cut into quarters and seeds are removed from each part. Then the slices are passed through a meat grinder and covered with sugar, cinnamon and a sprig of fresh mint are added. The resulting lemon puree is allowed to stand at room temperature for better separation of the juice, and then put on fire. Boil the mass at intervals of 4 times for 5 minutes every 5 hours. Natural flavors - mint and cinnamon - are necessarily removed from the finished jam.
Method number 3 - With the addition of water
A kilogram of fruit is cut into thin wheels, removing as the bones appear. The circles are poured with a liter of clean water and the mass is allowed to stand under the lid at room temperature for a day. After the allotted time, lemon slices are boiled over medium heat for 15-20 minutes. During this time, the lemon peel should become translucent and deform easily when squeezed between the fingers.
Lemons are thrown back on a sieve and grind the pulp. You can skip this step and make jam with pieces of fruit. Add 2 kilograms of sugar to the lemon mass and continue cooking. The jam will reach readiness in about 1.5 hours. During this time, the liquid will thoroughly boil down and decrease in volume by half.
Another delicious recipe for lemon jam with orange and ginger is presented by the channel "I want to live like that"
Method number 4 - From lemon juice
For this preparation, take 1.5 kilograms of fresh lemons. Remove the zest from one of the fruits. This is best done with a fine grater. Then all the lemons are passed through a juicer. 1.2 kilograms of granulated sugar, zest and a pinch of vanilla are added to the resulting juice. Cake in the form of skins and films is folded into a cut of gauze fabric and tied with a knot. During the cooking process, this bag will be in the pan with the jam being prepared. The fact is that in the skins of a lemon there are pectin substances that allow the jam to thicken faster. Cook the dessert for 20 minutes, removing the foam if necessary. At the very end of cooking, the bag of cake is removed, and the jam itself is poured into storage containers.
About the preparation of dietary lemon jam with sugar substitute and pectin will tell the video from the channel "We lose weight with pleasure!"
How to store lemon dessert
Jam rolled in jars is stored in a dark place at an air temperature of +4 ... +10 ºС. The shelf life of lemon treats is 1 year. Another option is freezing. To do this, the jam is packaged in small molds for freezing and sent to the cold. After a day, the pieces are removed from the molds and packed in a separate container for storage in the cold.
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