Cook lemon peel jam for 5 days, time in the kitchen takes 1 hour.
Cook lemon jam for 2 hours.
How to make lemon jam
Products
Lemon peel – 300 grams
Sugar – 600 grams
Water – 1 liter
How to make lemon peel jam
1. Cut the lemon peels into small pieces, cover with cold water and soak for 2 days, changing the water every 12 hours.
2. Pour fresh cold water over the crusts in a non-enamel bowl, put on a low heat and cook after boiling for 10 minutes.
3. Pour 1 liter of water into an unenamelled saucepan, put on a low heat, add sugar, and, stirring, cook for 15 minutes after boiling.
4. Dip the crusts in sugar syrup, cook for 5 minutes. Leave on for 2 days.
5. Then boil a few more times and completely cool the lemon peel jam until the crusts become transparent and the syrup has the required thickness.
6. Pour the ready-made lemon peel jam into hot sterilized jars and wait until they cool completely by turning the jars of jam upside down and wrapping them in a blanket.
How to make lemon jam
Products
Lemons – 6 pieces, about 1 kilogram
Sand sugar – 1 kilogram
Water – 1 liter
How to make lemon jam
1. Wash the lemons.
2. Pour water into a saucepan, put on fire, after boiling, put lemons in boiling water and cook them for 2 minutes.
3. Dry the lemons, cut into thin (3 mm) half rings, removing the lemon pits.
4. Pour water into a saucepan, add lemons and cook over low heat for 45 minutes after boiling.
5. Add sugar, stir until sugar is completely dissolved and cook for another hour.
6. Pour hot jam into hot sterilized jars and twist.
7. Until the jars of jam have cooled completely, they should be put with the lid down and wrapped in a blanket.
8. After cooling completely, store jars of lemon jam in a cool, dark place.