Lemon jam for the winter

If someone has not yet tried making lemon jam, this is a must. Amazing taste and aroma will give a unique charm to sweet pastries, pancakes, an ordinary piece of white bread. Lemon jam is easy to make, all you need is one or more lemons, sugar, and a few other ingredients.

How to make Lemon Jam

For the preparation of lemon jam, you need to use ripe citrus fruits. They are juicier and contain less bitterness. With the zest, the jam comes out thicker, has a jelly-like consistency without the addition of thickeners. This is possible due to the high concentration of pectin in citrus peels.

The longer the jam will be subjected to heat treatment, the longer its shelf life will be. But there will be much less useful substances, so you can make jam without cooking. In this case, it should be stored in the refrigerator and used as soon as possible.

Basic cooking principles:

• choose the right dishes, ideally – it should be a cooking bowl made of stainless steel; if this is not the case, it is necessary to take a pan with a wide, double bottom, so that the dish does not burn, moisture evaporates faster;
• do not cook a lot in one approach, as it will be difficult to mix, and the fruit mass will quickly burn;
• the amount of sugar should correspond to the recipe, as a rule, it is put in a ratio of 1: 1, you can give less sugar or divide it in half with honey, a sweetener; if sugar is more than the indicated norms, this will significantly reduce the vitamin value of the jam, add extra calories;
• regular stirring of jam will help to avoid burning and keep a wonderful taste, so this is a very important element of the technological process;
• timely temperature control will make it possible to maintain a state of low boiling, the cooking process will be gentle, will not lead to burning and loss of all useful properties;
• correctly determine the degree of readiness: if the jam falls from a spoon, and does not drain in a trickle, then it is ready;
• lay out hot in jars, as the chilled mass will fall into the jar in lumps.

Lemon jam can be used in a wide variety of dishes. It goes as a filling for pies, pancakes, cakes, or it is simply served with tea, spread on a piece of bread. The delicacy is not only tasty, but also healthy. Fruits contain a lot of pectin, essential oils, organic acids, vitamins and microelements.

Classic lemon jam recipe for the winter

It is worth considering an example of the classic version of lemon jam.

Ingredients:

• lemons – 1,5 kg;
• water – 0,75 l;
• sugar – 2 kg.

Wash the lemons thoroughly, cut into half rings. Put in a saucepan, add half the sugar. Cook for 15 minutes and constantly stir the fruit mass, remove the foam. Set aside, let it brew for 6 hours. Then again cook for a quarter of an hour and insist for 5-6 hours. Pour into sterilized jars and roll up.

A very simple recipe for lemon jam

The base of this jam is zucchini. For cooking, you need to take only a young vegetable.

Ingredients:

• lemon – 1 pcs .;
• zucchini – 0,5 kg;
• granulated sugar – 0,5 kg.

Lemon and young zucchini, together with the skin, cut into small cubes. Place in a stainless steel saucepan, cover with sugar. Stir and leave for several hours so that the mass starts up the juice.

Put on fire, let it boil, cook for 10 minutes, leave for up to 6 hours. Boil again for 10 minutes, hold again for 6 hours. Pour into prepared jars.

Lemon peel jam

The peel of a lemon contains a high concentration of pectin, which gives the jam a pleasant thickness. To get approximately 500 g of jam at the exit, you will need:

• lemon (medium size) – 3 pcs.;
• granulated sugar – 300

Wash the lemons thoroughly by rubbing with a brush. Remove the buttocks with a knife and then cut into 4 parts, clean out the seeds. Next, immerse the lemon slices in a blender bowl, grind until smooth. If there is no blender, this can be done through a meat grinder or cut with a knife.

The resulting mass is transferred to a saucepan or container in which jam will be cooked. Add sugar and 1 tbsp. l. drinking water, mix well. Next, put on the stove over medium heat, bring to a boil. After that, reduce the fire to a minimum. Detect for 5 minutes and cook, stirring actively in the process.

As soon as the jam is cooked, turn off the heat and prepare a jar. Boil the kettle and pour hot water over the jar, lid, spoon. Transfer the jam to a jar and close the lid. Wrap in a clean towel for 10-12 hours to cool. The jam can be eaten immediately or as soon as it has cooled.

Ingredients for another recipe:

• lemon – 10 pcs .;
• granulated sugar – 5 tbsp.;
• water – 5 tbsp.

Wash the lemons and pat dry with paper towels. Cut off the stems with a sharp knife. Cut the lemon in half and then into segments. Carefully remove white films and bones, if any. Cut into small cubes. Do not throw away various films and ponytails, they will still come in handy.

Send chopped lemons to a saucepan or stewpan. Wrap the scraps in a small bag and also lower it there. Add water and put on fire. After boiling, leave to cook over medium heat for 25-35 minutes. Carefully remove the bag, cool slightly and squeeze it as much as possible.

Add sugar, stir and bring to a boil. The mass will begin to foam, so the pan should be chosen higher. Stir occasionally, cook over medium heat for half an hour. When the lemon mass is boiled down to the desired consistency, turn off the heat and pour it into pre-sterilized jars, cool.

How to make jam from lemons without peel

Peeled lemon zest jam will have a softer, more airy texture when made with peeled lemons.

Ingredients:

• lemons – 1 kg;
• granulated sugar – 1 kg;
• water – 0,75 l;
• cinnamon stick.

Cut the zest from clean fruits, chop into thin strips. Then carefully remove the white layer with a sharp knife. Break the learned slices into a puree mass. Add water, throw in a cinnamon stick, lemon zest. Boil until the volume is reduced by almost 2 times. Add granulated sugar, cook for 15-20 minutes until a thick consistency is formed. Pour into banks.

Lemon jam without zest

Not everyone may like the elegant bitterness present in lemon jam. If you want a lighter citrus jam flavor, you can try this recipe.

Ingredients:

• lemons – 7 pcs.;
• granulated sugar – 1 kg;
• water;
• vanilla sugar – 1 sachet.

Remove the zest from the lemons so that it does not give bitterness later. Finely chop the remaining pulp, remove the grains, sprinkle with sugar and mix. Let it brew so that the fruit mass releases juice. Put on fire, bring to a boil and boil a little, add vanilla before the end of cooking.

How to make Lemon Jam without Boiling

In order to always have vitamins at hand in winter, you should thoroughly prepare from the summer or at least autumn. For those who do not have time to run around the shops and often cook, this option for making lemon jam will come to the rescue.

Ingredients:

• lemons – 1 kg;
• granulated sugar – 1 kg.

Wash the fruits thoroughly, hold them in boiling water for several minutes to wash away all harmful substances and excess bitterness. Cut into pieces, remove the bones, twist with any available means (blender, meat grinder). Introduce approximately the same amount of sugar into the fruit mass. Pour into small plastic cups, freeze in the freezer. In winter, drink hot tea, adding a spoonful of lemon jam to it.

There is another recipe. Put whole lemons in a deep bowl or saucepan, pour hot water over it. Keep them like this for 2 hours, periodically updating the water. Then put the lemons in a plastic bag and send them to the freezer, also for 2 hours.

Ingredients:

• lemons – 5 pcs.;
• granulated sugar – 3 tbsp.

Remove the peel from half of the lemons, cut everything into slices, remove the seeds. Pour fruit slices overnight with cold water. In the morning, take them out, grind them in a blender or food processor. Pour the mass into a deep plate, add the same amount of granulated sugar, mix thoroughly. Pour everything into jars, place in the refrigerator.

Jam from lemons and oranges through a meat grinder

It is worth considering several recipes for jam from lemons with oranges (as in the photo).

Ingredients:

• lemons – 5 pcs.;
• oranges – 5 pcs.;
• granulated sugar – 1 kg.

Wash the fruits, cut into pieces, convenient for grinding in a meat grinder. Twist, add sugar and mix. In this form, the jam is already ready and can be put in the refrigerator, spilling into clean jars.

To improve the taste of jam, you can boil it a little. This will also increase the shelf life. Such jam can be rolled up in sterilized jars and sent for storage in the basement or pantry.

Another option for making jam from oranges and lemons.

Ingredients:

• lemons – 4 pcs.;
• oranges 2 pcs.;
• granulated sugar – 0,9 kg.

Wash the fruit, place in a saucepan in a single layer and pour boiling water over it. Boil until the skin softens, making sure that it does not burst. Take out, cut in half, squeeze out the juice. Select seeds with a slotted spoon. Twist the remaining pulp in a meat grinder, combine with juice. Pour sugar, stir and arrange the jam in jars.

Lemon Ginger Jam

Here is a jam recipe that uses lemon and ginger.

You need to take the following ingredients:

• citruses – 1 kg;
• granulated sugar – 1,5 kg;
• ginger – 0,05 kg;
• vanilla sugar – 1 sachet;
• cinnamon – optional.

Wash and peel the fruit with a thin sharp knife, chop into small pieces. Finely chop the ginger too. Put everything in a saucepan with a convenient wide bottom. Pour granulated sugar and add cinnamon, vanillin.

After about an hour, the lemon will release its juice. Now you can cook, but no more than 5 minutes. Turn off the gas and keep until completely cool. Subject the fruit mass to this procedure two more times until the jam becomes amber and thickens well.

Recipe without cooking

You can quickly prepare lemon ginger jam without heat treatment.

You will need:

• lemons (large) – 3 pcs.;
• ginger root;
• honey.

Remove the tips from the lemons, cut them into small pieces to make it easier to remove the seeds. Grind ginger on a fine grater. Load everything into a blender, beat. Add honey to taste and beat again.

Lemon, orange and ginger jam

You can make a recipe for lemon ginger jam with oranges at any time of the year. In bad weather, he will always help out: he will warm you and prevent you from getting sick.

Ingredients:

• lemons – 2 pcs.;
• oranges – 4 pcs.;
• ginger – 150 g;
• water – 200 ml;
• granulated sugar – 500

You can improvise with the lemon jam recipe, that is, ginger can be taken in smaller quantities if someone does not like spicy. Sugar is taken in a ratio of 1: 1, that is, 500 g of fruit will take the same amount of granulated sugar.

Wash all fruits, cut off the ends. Chop with a pitting knife. Put everything in a blender and beat into a homogeneous mass. If you twist it in a meat grinder, it will work out well too. Put everything in a saucepan, add a cup of water. Bring to a boil, simmer for about 2-3 minutes.

Reduce heat, add sugar. Stirring regularly, simmer further for 15 minutes. Then turn off the gas, add the grated ginger and let the jam cool down. Divide into clean, dry jars.

Orange-lemon jam with cinnamon and vanilla

Vanilla and cinnamon give lemon jam a unique aroma and taste.

Ingredients:

• oranges and lemons (as 2:1) – 1,3 kg;
• granulated sugar – 1,5 kg;
• water – 200 ml;
• cinnamon;
• vanilla.

Wash fruits, cut off their ends. Cut into 4 parts. Pour them with cold water and refrigerate for 2 days. That’s how the bitterness goes away. Drain the water, remove the seeds, grind the fruit. It’s good if you get a not completely homogeneous mass, but small lumps will be present in it.

Add the same amount of sugar. Bring to a boil over medium heat and simmer until the jam reaches the desired thickness. Somewhere in the middle of this process, add the rest of the ingredients: a few cinnamon sticks and a bag of vanilla powder. Arrange the finished jam in clean containers, seal tightly.

How to make Lemon Gelatin Jam

Gelatin is a gelling agent of animal origin. It has plant analogues, such as agar-agar, pectin, produced by the industry for the same purposes.

Gelatin recipe

Below is a recipe for lemon jam with gelatin (see photo). Prepare ripe, undamaged lemons. Peel them from the zest, leaving 2 lemons with the skin. This will give the jam an exquisite bitterness and diversify the taste. However, you can not do this for those who do not like bitterness.

Ingredients:

• lemons – 1 kg;
• granulated sugar – 1 kg;
• gelatin – 20 g;
• water – 100 ml.

Избавиться от косточек и затем измельчить лимоны в мясорубке, блендере или любым другим способом. Измельченные фрукты поместить в кастрюлю, смешать с 2 кг сахарного песка. Добавить несколько ложек желатина, который нужно предварительно замочить в холодной воде до разбухания. Если джем получился несколько суховатый, добавить немного воды.

Boil the jam over low heat for half an hour, stirring continuously. Then take a break for an hour. And repeat this several times until the consistency of the jam becomes the same as it should be – a drop of jam should not spread on the surface of the plate.

Recipe with pectin and sweetener

Prepare:

• lemon juice – 30 ml;
• water – 100 ml;
• pectin – 2 h. l.;
• sweetener.

Remove the zest from 1/3 of the lemon. Add sugar substitute and pectin to it, mix well. Combine lemon juice with water. Pour into a container with pectin and sweetener, put on fire and let it boil. Remove from heat and wait for cooling.

Recipe with agar-agar

This jam will be a good prevention of colds. It is prepared mainly in the cold season.

Ingredients:

• lemons – 6 pcs.;
• sugar – 0,5 kg;
• rosemary – two bunches;
• allspice – 10 pc.;
• agar-agar – 10 g;
• water – 0,5 l;
• ginger – 50 g.

Grind ginger in a blender or on a fine grater. Get fresh from 2 lemons and marinate rosemary in it for 10 minutes. Crush allspice in a mortar.

Wash lemons, 4 pcs. cut into cubes of 0,5 cm, remove the seeds. Add sugar, ginger, allspice, water, bring to a boil and simmer for 10 minutes. Then add swollen agar-agar, rosemary, and cook for another 5 minutes.

How to make jam from lemons without boiling

The recipe for “raw” lemon jam has already been given above. Now recipes will be considered where the taste will be more interesting, richer, and the nutritional composition is richer.

Ingredients:

• lemon – 1 pcs .;
• lime – 1 pc.;
• ginger – 1 root;
• pumpkin – 200 g;
• honey – 150

Wash all fruits and vegetables. Put lemon and lime in a container, pour boiling water to get rid of bitterness. Peel pumpkin and ginger and cut into cubes. Drain water from citrus fruits, chop into pieces, remove seeds. Put all the ingredients, including honey, into a blender, chop.

Orange, lemon, kiwi and banana jam recipe

All the ingredients in this recipe and their dosage are conditional. This means that you can improvise in making jam.

Ingredients:

• lemon – 2 pcs .;
• orange (medium size) – 2 pcs.;
• Kiwi – 2;
• banana – 1 pcs .;
• tangerine – 2 pcs.

Only kiwi, tangerines, banana are peeled from the skin. All fruits are scrolled in a meat grinder. Sugar comes in the same quantity as the fruit mass. This means that for 1 kg of fruit you need to take 1 kg of sugar. Arrange everything in jars, preferably 200 g each. This jam is well stored in the refrigerator.

How to make lemon nutmeg jam at home

Nutmeg has long been used as a spice. It has a refined spicy taste and aroma. You can use it very little, preferably no more than 1 g per day.

Ingredients:

• lemons – 1 kg;
• granulated sugar – 1,2 kg;
• water – 1 glass;
• cinnamon – 1 stick;
• nutmeg – a pinch.

Lemons cut into small cubes, add granulated sugar, water. When the mass starts up the juice, cook over low heat, stirring continuously until the desired density appears. Before the end of cooking, add nutmeg.

Lemon jam recipe in slow cooker

Lemon jam can also be cooked in a slow cooker, which is usually used for cooking other dishes.

Ingredients:

• lemons – 300 g;
• apples – 700 g;
• granulated sugar – 1 kg.

Remove the core from apples, seeds from lemons, cut into slices. Put everything into the multicooker bowl. Pour 1 kg of sugar on top. You don’t need to mix. Close the lid, select the “extinguishing” mode.

When the program time is over, remove the bowl from the multicooker, grind its contents with an immersion blender. If the bowl is metal, you can grind directly in it. With a ceramic and non-stick coating, the container can be easily damaged, so it is better to use other utensils for grinding with a blender.

How to make Lemon Jam in a Bread Maker

When choosing a recipe for lemon jam for cooking in a bread machine, you should remember that you can use no more than 1 kg of berries and fruits.

Ingredients:

• lemons – 7 pcs.;
• granulated sugar – 0,6-0,8 kg;
• vanilla sugar – 1 sachet;
• juice (apple) – 20 ml.

Wash the lemons, cut and remove the seeds. Put in a bread machine, cover with sugar, add apple juice. Cook on the “jam” mode. In the bread machine, jam is cooked very quickly and it turns out excellent.

The recipe for lemon jam (step by step and with a photo) will help you accurately prepare the dish.

How to Store Lemon Jam

Лимонный джем нужно разлить по чистым, герметично закрывающимся емкостям, поставить на хранение в холодильник или любое другое прохладное место в доме. Консервацию нужно держать в местах, далеко расположенных от каминов, батарей и окон. Это необходимо, чтобы изолировать стеклянные банки от попадания чрезмерного количества света и тепла. Это будет портить внешний вид продукта и, соответственно, может ухудшить его качество.

If the temperature is very high, the product may ferment or the sugar may crystallize. Therefore, the best storage place would be a refrigerator, pantry, any locker on the balcony. If all this is not there, you can put jars of jam in a plastic box and slide under the bed.

Conclusion

Lemon jam is a delicious and healthy treat that is available at any time of the year. In the cold season, with the help of jam, you can strengthen the immune system and protect yourself from colds and seasonal diseases. Lemon jam is very easy to make and does not require a lot of time or money. But the result will exceed all expectations.