Lemon jam in slices. Lemon jam without cooking - all vitamins are preserved. Lemon jam with peel

Long winter evenings a fragrant cup of tea with lemon will come in handy. But if you are already tired of your usual tea, you can take a jar of aromatic jam out of the refrigerator and enjoy the taste of summer. What if you combine these two pleasant and useful procedures? Today we will try to make lemon jam with peel. But first, let's stock up on food.

The simplest recipe

1 kilogram of lemons,
1 kilogram of granulated sugar.

Such jam will become an indispensable assistant in the prevention of colds, as well as at the first manifestations of flu symptoms. Raw lemon jam with peel is prepared like this. washed thoroughly and doused with boiling water. Now you need to remove the remains of the stalk and tail, and also cut each fruit into four parts. It is better to remove the seeds and mince the lemon quarters. All that remains is to add sugar to the resulting vitamin mass and mix the jam with a wooden spoon. Place the lemon mixture in sterilized jars and seal them. nylon covers. This lemon jam with peel is stored in the refrigerator.

Citrus mix

For true connoisseurs and gourmets of citrus fruits, we present our next recipe. Take two types of citrus fruits: oranges (or tangerines) and lemons. You can experiment with three types of fruits, just reduce the proportions. For one kilogram you will need 1 kilogram of citrus fruits. Here is the detailed dosage:

Oranges (tangerines) - 0.5 kilograms.
Lemons - 0.5 kilograms.
Granulated sugar - 1 kilogram.
Clean drinking water- 1 glass.

Cooking process

To make lemons with peel, the fruits must be prepared in advance. It is advisable to immerse the lemons entirely in cold water and leave to soak for two days. Water will draw out excess bitterness from the fruit. Immediately before making the jam, blanch all citrus fruits in boiling water for 15 minutes. Then the fruit is transferred to a container with cold water and leave for another 8 hours. And only after that, each fruit is taken into account and cut into slices. All bones that come across during cutting must be removed.

The syrup is prepared separately: sugar is mixed with water in a saucepan, heated and the mixture is brought to a boil. Place citrus slices in a separate pan or enamel basin, then pour hot syrup over them. The fruit-sugar mixture is left to stand for 4 hours. After this, cook in three steps of 10 minutes each with two-hour intervals between cooking. This recipe is not as complicated or tedious as it is time-consuming. However, the result will exceed all your expectations. This beautiful jam It’s not a shame to put it on the table in front of guests during the New Year holidays.

Lemon jam with peel: recipe with ginger root

To prepare the spicy one you will need the following ingredients:

One big lemon.
Ginger root - 1 piece.
Granulated sugar - 450 grams.

Rinse the ginger root and lemon under cool running water. Peel the ginger, then cut the jam component into thin slices. Wipe the lemon or dry it well, also cut into thin rings. All that remains is to connect the components and add to them granulated sugar. Before putting the lemon jam with peel on the fire, let the sugar absorb into the mass. When you notice that they have already dissolved, you can put the pan on the fire.

Don't be afraid to cook savory dessert over high heat, just use a wooden spatula and stir constantly so that the brew does not burn. You can stop stirring vigorously if you notice that the ginger has become translucent and soft. After boiling, cook for another 5 minutes. While hot, spread the jam into sterilized jars, close them and wrap them in a terry towel until they cool completely. Then put the jars in the refrigerator.

Recipe for those who don't like bitterness

If you don’t like the characteristic bitter taste in dessert, then make jam from lemons without peel. The zest can be peeled off special device, you can remove it with a knife, or you can grate it. Now all that remains before us is sour and healthy pulp. Here is the list of required ingredients:

Medium-sized lemons - 9 pieces.
Granulated sugar - 1.3 -1.5 kg.

If you want to get more output sweet dessert, slightly increase the proportion of sugar. In any case, such jam will turn out tender, soft and homogeneous. First, any remaining bitterness should be removed from peeled lemons. To do this, soak the prepared fruits in cold water for 15 minutes. After this, cut the fruits into thin slices.

The syrup should also be prepared separately. Take a wide saucepan, add sugar, and then add 1.5-2 cups of water. Watch the syrup carefully: the sugar crystals should dissolve, but not caramelize. After the syrup becomes homogeneous, you can put it in lemon wedges. This jam should be cooked for 10 minutes in 2 batches. The interval between cooking is 8 hours. The finished lemon jam is placed in prepared jars while hot.

Using the zest

Do not throw away the zest; it is better to prepare jam from the lemon peel in a slow cooker. To do this you need to take the following ingredients:

Zest from 6 lemons (without white pulp).
Granulated sugar - 1.5 cups.
Anise - 2 stars.
Water - 250 ml.

Soak lemon zest in cold water for 1 hour. Add sugar and water to the bowl and turn on the “Multi-cook” mode at 160 degrees. As soon as the syrup comes to a boil, add the remaining ingredients and reduce the temperature to 130 degrees. After 50 minutes the jam from lemon zest will be ready.

lemons – 1 kg;
granulated sugar – 2 kg.

Cooking method:

Place the lemons in a bowl of clean cold water for 15 minutes. Then wash it well under the tap, then pour boiling water over it. Citrus fruits are often treated with various chemicals, and since we will prepare this jam with lemon peel, then it must be washed thoroughly.

Using a sharpened knife, cut the lemons into thin slices. The thinner the cut, the faster the peel will cook into jam. Remove the seeds from the slices.

Carefully cut the lemon slices into four parts; do not press too hard so as not to squeeze out the juice.

Place the chopped pieces in a deep saucepan, pour in cold water so that it lightly covers them.

Place the saucepan on the stove, bring to a boil, and cover tightly with a lid. Cook over low heat for about 50 minutes, depending on the variety, the time may vary. The peel should become soft and almost transparent.

Then add granulated sugar, mix thoroughly until the sugar dissolves completely, and put the saucepan back on the fire.

Cook over medium heat for 60 minutes. At first, the lemon jam will foam a lot, but as it is ready, the foam will gradually settle and the mass will simply gurgle evenly.

Wash the jars thoroughly in a weak solution baking soda, rinse clean water. Place on a grill heated to 110 degrees oven neck down. Dry for 10 minutes. Pour the hot mixture into warm jars. At first it will seem liquid to you, but as it cools it will thicken greatly.

Cover the cooled jam with boiled lids and put it in a dark place. Storage temperature from +2 to +12 degrees.

There is no point in talking about the benefits of lemon. Everyone has known this for a long time. You can buy the fruit at any time of the year; it is sold everywhere. How to make lemon jam?

What do you mean why? It is delicious! For example, pouring lemon jam over sweet ice cream will give you a real delicacy. Or use it to make an amazing sauce for duck or fish. WITH fragrant tea fragrant jam- true pleasure. Moreover, cook it healthy treat not difficult at all.

How to choose lemons for jam

Some housewives make jam from old or spoiled fruits. They cut off rotten or diseased areas, soak them in water... Well, will it work? a good product from junk?

For jam, choose fresh fruits with clean, shiny skin and natural color. The lemon should feel pleasantly heavy on your hand. Too light means the fruit was picked long ago and lost a large number of moisture. Pay attention to the place where the stalk is attached. The cut is fresh - you can take it. If it is very dried out or wrinkled, it is better to leave the old man on the store shelf.

Advice. Before purchasing, lightly rub the skin with your finger. Fresh lemon immediately smells strong. The old one barely gives off the aroma.

Preparation

Lemons are prepared, regardless of the chosen recipe. And there are a great many of them! With peel, without, with additives, pure taste, raw, boiled. It will take a long time to list.

Base for lemon jam:

Fruits are thoroughly washed with clean water and a soft sponge or brush. This will allow you to remove a thin layer of edible wax that is used to treat any fruit for long-term storage.
Then they boil water, immerse the lemons in it for 2 minutes, then take them out and wipe them. Thanks to this operation, they will give more juice and aromatics. Advice. There are recommendations to pre-boil the fruits for 20-30 minutes. This is not true. The aromatic oils will evaporate and the pulp will be watery.
Depending on the recipe, remove the zest or leave it on. The lemons themselves are cut in a convenient way - into rings, cubes, slices. Can be passed through a meat grinder.
The chopped fruits are pre-sprinkled a small amount Sahara. Approximately 50 g per 500 g of raw materials. This will allow you to get even more juice.

Advice. Always remove the pits carefully. They will not do any harm to the jam. But few people smile at spitting hard fibers or chewing the bones themselves while eating.

Lemon preparations come in two types: boiled or raw. The former can be eaten in any quantity if your condition allows. gastrointestinal tract. Second, even absolutely healthy people, it is recommended to use only as a prophylactic. For example, against a cold or to strengthen the heart muscle. It is clear that this kind of medicine cannot be eaten with spoons.

Classic recipe

lemons, including peel, 2 kg
granulated sugar, 2 kg 400 g
clean water, 4 glasses

Procedure. Prepare the raw materials, cut into thin half rings. Add half a portion of sugar. Leave for 2 hours, stirring occasionally.

Then put on low heat. Pour in the pre-prepared syrup from water and the second half of sugar. Boil for 15 minutes, skimming off the foam.

Turn off the heat and leave the jam for 5 hours. After a while, boil again for 15 minutes and set aside for 5 hours.

Repeat the procedure a third time, then pour hot into jars. Cover this jam with plastic lids and store it in a cellar, basement, pantry, or refrigerator.

Advice. IN summer heat you can dilute a few spoons of lemon jam drinking water. Then add some fresh mint leaves and ice cubes. And now the lemonade is almost ready! Natural, homemade, without dyes or similar chemicals. Plus the content of vitamins and antioxidants is off the charts.

Multicooker recipe

Modern technology is a good help for housewives. And let the orthodox citizens beat themselves in the chest with their fists and shout that the most natural food is obtained only over an open fire.

Directly kindergarten some kind! The multicooker significantly saves time and clean dishes. And the jam made from lemons looks like jam. In the end, everyone will decide for themselves how to make the blanks.

Compound:

1 kg lemons
1 l 200 ml water
1 kg 300 g sugar

Prepared fruits with water are loaded into a bowl. Set to cook for 1 hour at a temperature of 120-130°C. Then add all the granulated sugar and cook under the same conditions for another 45 minutes.

Advice. If there is a “Multi-cook” function, then preparing jam is even easier.

This product can be stored in any cool place for about 6 months. It's just unlikely that it will last that long. It turns out to be very aromatic and amazing in taste.

Folk cunning has come up with many recipes for jam from seemingly completely inappropriate products: pumpkin, tomatoes, even mushrooms. Or at least take zucchini. The vegetable itself is not very good for jam. Faint odor, almost tasteless. But once you add a couple of lemons, the preparation will sparkle! The cubes are amber, the aroma is stunning, the benefits are enormous.

Why don’t they add something to lemon jam? Cognac, ginger, favorite spices, quince... There are plenty of options, there is a lot of room for imagination. Who's stopping you from experimenting? Try it, you might be able to invent your own unique recipe.

“Dry” method of cooking lemon jam

Unique substance in quantity useful substances and vitamins are obtained using the dry method. Yes, and it’s a stretch to call it jam. But what are the benefits of the resulting miracle remedy! Strengthening of cardio-vascular system, prevention of colds and atherosclerosis, increasing immunity and general tone of the body. In the end great mood all day!

Making jam using the “dry” method is as easy as shelling pears. Here you don’t have to boil, cool, or roll. All you need is a meat grinder, a deep glass bowl and a wooden spatula.

lemons, 4 pcs
honey (natural), 200 g
butter (unsalted), 100 g
dark raisins, 300 g
walnuts (shelled), 300 g

Fruits are prepared as described above. Then it is passed through a meat grinder along with nuts and dried fruits. Add oil and honey. Knead thoroughly and place in clean, dry jars.

Store “dry” jam only in the refrigerator. Taking 1 tbsp. l. a day in the morning on an empty stomach, after 2 weeks you can feel the effect. The main thing is that only after tasting this preparation, you stop in time. It tastes so wonderful that it is almost impossible to do this.

Raw lemon jam - standard option

Someone will say: “Oh, well, I don’t feel like washing the meat grinder later...”. Well, there is a way for the really lazy. This will not cause the jam to lose its taste, aroma or usefulness.

You only need fruit and granulated sugar in a ratio of 1 to 2. That is, for 300 g of lemons, take 600 g of sugar. Prepare the fruits, cut into cubes or strips. Add sugar. Leave for 12 hours in a glass or ceramic container. Stir every hour. Then carefully pour into jars and close with plastic lids.

Should be stored strictly in the refrigerator. Use as needed or desired. And it won’t keep you waiting, because the exotic and refreshing taste will leave few people indifferent.

Advice. Lemons contain acid. Therefore, it is recommended to eat them in any form with caution. Especially for diseases of the digestive tract.

To prevent the raw materials from turning into mush during the cooking process, you need to use wide dishes. For example, a basin or pan for sterilizing workpieces. The thicker the walls of the container, the less likely it is to get a burnt mixture.
Copper or stainless steel are ideal. Then the fruits will not oxidize and will retain their color and aroma in all their glory.
You can add a little during cooking natural vanilla. This will give the jam a particularly delicious aroma. Just don't overdo it! By adding vanillin out of greed “yes, more, more!”, you can ruin everything. The finished substance will be bitter.
When purchasing, click on the fruit. It should be firm but elastic. Softness indicates that the lemons are stale.
They pour boiling water over the fruits not only to enhance the aroma. In this way they are also disinfected. Who knows where and how they were stored before they came to the table?
Jars and lids for lemon jam are prepared in the same way as for any other. They are sterilized in the usual way or washed thoroughly with a hot soda solution.
For raw method can be used Brown sugar. The color, of course, will no longer be so bright yellow, but the benefits will remain.
Rolling up the cans metal lids, lemon jam is not turned upside down. Vitamin C oxidizes when it comes into contact with tin. When opening a jar in winter, there is a risk of “rejoicing” at rusty stains. Beautiful - brick shade on yellow, but completely inedible.
For the same reason, it is not recommended to use iron cups or spoons. Plastic, wood, glass are materials inert to citric acid.
If in raw jam add some grated root fresh ginger and a handful of finely chopped dried apricots, you get a vitamin sauce for all types of meat and fish.
The water for preparations must first be settled. Or stock up on well supplies in advance. Possibly spring water.

Thanks to development modern technologies, the song “Country of Limonia” has already lost its relevance. These bright and juicy fruits can be purchased everywhere and are inexpensive. So why not prepare some fragrant and aromatic delicacy for the whole family? And they will thank you with good tone and excellent health.

Video: how to make lemon jam

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

Classic lemon jam recipe

Why make lemon jam if you can? all year round enjoy delicious food and healing fruit? Due to the pronounced sour undertone, this is not for everyone, and in the jam the sour notes are balanced by the sweetness present.

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

What you will need:

lemons in the amount of 8–9 pieces;
sugar measures 1.2–1.5 kg;
water volume 100–150 ml.

Manufacturing stages:

To make lemon jam, you need to wash the fruits and peel them using a vegetable peeler or a fine grater.
Place in cool water and leave for a quarter of an hour. Then drain the water and chop the lemons.
Prepare syrup from water and sugar, place fruit in it and simmer for 10 minutes.
Turn off the oven and leave the container for 6–8 hours.
After the specified time has passed, repeat the boiling procedure and pack the dessert into jars. Close.
Wrap it up, and after 24 hours move it to a suitable place for storage.

Lemon jam with peel

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

What you will need:

lemons measuring 350 g;
sugar measure 370 g;
water volume 110 ml.

Manufacturing stages:

To prepare lemon jam with peel, you must thoroughly rinse the citrus fruits. It is even advisable to rub each fruit with a brush, since their surface is ribbed and cannot be easily washed off with water.
Cut them crosswise into slices about 10 mm thick. Remove any bones that get in your way.
Pour water over the lemons and blanch for about 5 minutes, and then fill with sugar, but not all the specified volume. Wait for it to boil and simmer for 5 minutes.
Add the remaining sugar and simmer for a quarter of an hour.
Remove the lemon rings and boil the syrup for another 20 minutes.
Return them back and boil to the required thickness.
Package the dessert and put it in a storage place after a day.

What you will need:

lemons measuring 430 g;
fresh mint measuring 260 g;
sugar in 1 kg measure;
water – 0.7 liters.

Manufacturing stages:

To prepare mint jam with lemon according to this recipe, you need to wash the fruits and fragrant herbs well. The latter should be spread on a cloth to get rid of excess liquid.
Chop the greens and do the same with the lemons, remembering to remove the seeds during the process.
Place everything in suitable container, drown in water and boil for 10 minutes.
Cool and refrigerate until the next day.
Filter, squeeze the cake well, remove it, add sugar to the liquid itself and simmer for about 2 hours over low heat.
If you want the lemon pieces to remain in the jam, you can do this: place the chopped mint in a canvas or gauze bag and cook it like that, and then simply remove it. Then you won’t have to boil the jam for too long.

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

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Kefir pizza pancakes - delicious pancakes with mushrooms, olives and mortadella, easy to prepare in less than half an hour. You don't always have time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Pancakes like pizza are a great idea for quick dinner or breakfast. We use sausage, cheese, olives, tomatoes, and mushrooms as filling.

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