Lemon and orange jam with peel. Lemon-orange jam

We all love citrus fruits and eat them with pleasure. fresh. Lemons and oranges are not only tasty, but also healthy foods, in which in large quantities contains vitamin C.

IN cold season citrus jam perfectly supports the immune system and allows you to avoid infectious diseases, and if you add other fruits to it, you can get quite piquant winter preparation with an amazing aroma.

To make jam, you should use large and juicy fruits with thin skin. Before cooking, fruits must be washed and dried with a towel.

Ingredients

1. Oranges – 6 pcs.
2. Lemons – 6 pcs.
3. Water – 200 ml.
4. Sugar – 1 kg.

Cooking method

Place the washed whole fruits in a saucepan, add boiling water and blanch for about 10 minutes. After this, transfer to a bowl with cold water and leave overnight. In the morning, cut into circles or cubes (with peel) and carefully remove the seeds.

In a separate container, mix sugar with water and make a syrup, which is then poured over the prepared fruit and left to soak for 3-4 hours. Next, the raw materials are placed on the stove and boiled for 10 minutes, and then cooled for about 2 hours. Then cook again for 10 minutes and set aside to cool for 2 hours. A similar procedure will need to be repeated twice more, after which the finished product is poured into jars and rolled up.

In addition to jam from whole fruits, you can make an excellent preparation from citrus peels. It contains more useful substances, and the taste is a little tart and sweeter.

Ingredients

1. Peel from 1 kg lemons and 1 kg oranges.
2. Sugar – 800 g.
3. Water – 350 ml.

Cooking method

The peel is washed well, dried with napkins and cut into small strips. Boiled thick syrup from sugar and water, put the crusts in it and bring to a boil. Leave to cook over low heat for about 10 minutes, and then pack into jars and close.

Apricots make excellent jams and preserves, but if you add citrus fruits to them, you can get interesting combination with an unusual smell and delicate taste.

Ingredients

1. Apricots – 3 kg.
2. Lemon – 1 pc.
3. Orange – 1 pc.
4. Sugar – 2 kg.

Cooking method

All fruits are washed well, pits are removed from apricots, and citrus fruits are passed through a meat grinder along with the peels. Apricots are covered with sugar and placed on the stove.

Add crushed citrus fruits and cook for about 60 minutes. Periodically, the jam needs to be stirred and the foam removed. Finished product pour into jars and seal with a seaming machine.

In our country, jam with plums and citrus fruits is a novelty, but in other latitudes it has been prepared for a long time and is considered a classic fruit preparation.

The plum aroma remains dominant in it, and lemons and oranges give the taste a characteristic zest.

Ingredients

1. Plums (Renklod or Hungarian) – 1 kg.
2. Orange – 1 pc.
3. Lemon – ½ pc.
4. Raisins – 0.25 kg.
5. Sugar – 1 kg.

Cooking method

The plums are washed, dried, divided in half and the pits removed. Raisins are soaked in warm water for 20–30 minutes. Citrus fruits are washed and cut into pieces or thin slices with peel.

All fruits are placed in a cooking basin, covered with granulated sugar and placed on the stove. Cook over medium heat for about 1.5 hours. The finished jam is packaged in jars and rolled up.

In apple jam with lemon and orange, the citrus aroma predominates, but the taste remains apple, flavored with sourness.

Ingredients

1. Apples – 1 kg.
2. Oranges – 1 pc.
3. Lemons – 1 pc.
4. Sugar – 1 kg.

Cooking method

Wash the apples, remove the stems and core, and cut into cubes. Citrus fruits are peeled and cut into slices. If you want the jam to be more savory, you can save the crusts.

The fruits are placed in a basin, covered with sugar and left for a couple of hours to release the juice. Then cook for about 40 minutes and roll into jars.

Since pears lack acid, adding citrus fruits to them will in a great way preparations aromatic preservation for the winter.

Ingredients

1. Pears – 1 kg.
2. Orange – 1 pc.
3. Lemon – 1 pc.
4. Water – 150 ml.
5. Sugar – 1 kg.

Cooking method

Ripe and firm pears are washed, cored and cut into small pieces. Citrus fruits are cut into slices with peels, removing the seeds.

A syrup is made from water and sugar, fruit is added to it and, after boiling, it is cooked over medium heat for about 25 minutes. Hot jam is poured into jars, covered with lids and rolled up.

Calories: Not specified
Cooking time: Not indicated

During the cold season, almost all of us are faced with various colds that put us out of action for a week, or maybe even longer. In order for this to happen as rarely as possible, you need to help your body fight infections and carry out prevention. Excellent prevention in the cold season is proper nutrition, and eating foods rich in vitamins. One such product is raw jam from oranges and lemons. It perfectly supports the immune system because it is rich in vitamins, and it is also very tasty and aromatic.

Ingredients:

- orange – 1 pc.,
- lemon – 1 pc.,
- sugar – 150 g,
- fresh ginger root – 5 g.

Recipe with photos step by step:

Wash the lemon thoroughly. Since it will be used for jam with the peel, it is also advisable to pour boiling water over it to destroy all dangerous microbes. If the lemon is large, you need to cut off 0.5 parts from it. If the lemon is small, you can take a whole one. Cut the lemon, without removing its peel, into small slices. Remove lemon seeds when slicing.

We repeat exactly the same procedure that we did with lemon with orange. Those. Wash, pour over boiling water, cut with peel, remove seeds.

Peel the fresh ginger root.

For raw jam with lemon and ginger, we must also pass the orange through a meat grinder.

Add orange pulp to the lemon and ginger mixture.
We fill the resulting mixture with granulated sugar.

Mix all ingredients thoroughly. The sugar should be completely dissolved in this mixture and distributed evenly throughout the entire volume.

We prepare jars for storing jam. They must be clean and dry. To do this, we wash and dry them thoroughly. Place citrus and ginger root jam into prepared jars and close the jars with a lid. In this form, the jam can be stored in the refrigerator.

You can simply take this raw orange and lemon jam in the morning, a teaspoon, saturating your body with vitamins. You can use it like regular jam for tea and some pastries. Citrus and ginger jam has a delicious aroma and excellent taste with sourness. You and all members of your family will definitely like it. Don’t be lazy to prepare it, and you will reliably protect yourself and your loved ones from winter ailments. Eat it with your whole family throughout the cold period, and don’t get sick.

Starinskaya Lesya

Let us recall that in last time we were cooking

Orange jam has pleasant taste, beautiful orange and rich citrus aroma. But the most important advantage of an exotic delicacy is its benefits. And if you add other fruits or berries to an orange, you will get a vitamin “bomb”.

Orange jam: where it came from and how to prepare it correctly

When it comes to jam, one immediately thinks of a small bowl with delicious, aromatic delicacy. And when the term “confiture” or “jam” is heard, the image of sweetness dissipates. Meanwhile, these words mean the same thing. In Russia, this treat has always been called “jarnie.” The British called their preparations “jam,” and the French called them “confiture.” But everyone had the same conservation in mind.

Scottish roots

Made jam from different fruits, fruits, berries. Sometimes citrus fruits became the basis for the delicacy. How did the orange jam recipe come about? And to whom are we indebted for the sweet treat? There are two interesting versions of the origin of the dish.

Tribute to Queen Mary. We are talking about the most amazing woman, Mary Stuart, Queen of Scots. Her Majesty suffered from seasickness. Mary’s personal doctor prepared orange slices in sugar for the queen to treat an unpleasant disease. And to restore the woman’s appetite, he boiled sweet citrus with quince. The queen liked the dish and was always on her bedside table.
Invention by Janet Keiler. Some Scots believe that the delicacy was invented by the savvy person Janet Keiler. Her husband acquired many citrus fruits from the shipwrecked Spaniards. The fruits were too bitter, but this did not stop Jenit. The woman made a delicacy from them, which became very famous under the name “jam”. According to Scotland, the word comes from the author's name "Jenith".

To make orange jam that will meet all your expectations, you need to remember a few simple nuances. So, the main recommendations from chefs for preparing exotic delicacies.

Citrus selection. Choose sweet, high-quality fruits for your confiture. Pay attention not only to appearance. Always try to taste oranges before purchasing them. Bitter or unsweetened citrus fruits will not make a tasty treat.
Thorough wash. To make jam, not only the sweet pulp is used, but also the zest. Oranges transported from distant countries are processed chemicals so that the citrus fruits can withstand a long trip. These substances must be washed off the peel. Therefore, before using the zest, rinse the fruits well with soda and then pour boiling water over them.
Removing pits. Before you cook orange jam at home, be sure to remove all the seeds. They contain the lion's share of bitterness, which will spoil the taste of the jam.
Proper cooking. While cooking the delicacy, do not cover the pan with a lid. Otherwise, condensation will form inside. Drops of water will drip into the jam, causing it to ferment.
Recommended spices. You can enhance the aroma of confiture using any spices. Oranges are harmoniously combined with cloves or cinnamon.

A selection of ideas for confiture from the “sunny” fruit

It's time to cook delicious treats, capable of becoming real “highlights” of any program. You can make jam from the aromatic pulp or exclusively from the zest. Delicious mono recipe orange marmalade or a variation that combines citrus with a variety of different fruits. It all depends on your preferences.

From the peel

Peculiarities . Don't rush to throw away orange peels. The zest can become the basis for an original and very delicious dish. This delicacy, in the form of curls, will decorate any baked goods. Soaking the zest is very important process in this recipe. During this time, the raw material will become soft and lose its unpleasant taste, due to which orange jam there will be no bitterness. Having decided to make jam from orange peels, use the following method.

Compound:

oranges - three fruits;
sugar - 320 g;
water - 420 g;
ginger root (optional) - 10 pieces;
citric acid - half a teaspoon.

Step by step

Cut the oranges into quarters.
Carefully remove the pulp.
Cut the peel into thin strips.
For thick-skinned oranges, remove the inner white surface.
Roll each strip into a tight roll.
Start stringing them on the thread.
Pull the rolls tightly together to prevent them from unraveling.
Fill the workpiece with cold water.
Leave the zest to soak for three to four days, changing the water twice a day.
After a few days, place the “beads” in a pan of water and boil them for 15-20 minutes.
Then use a slotted spoon to remove the curls and immediately transfer them to cold water.
Repeat this boiling-cooling process three to four times, using new water each time.
Now place the orange “beads” in a saucepan, add sugar, pour in water, and add chopped ginger.
Cook the delicacy over low heat until the syrup resembles liquid honey.
Before turning off the heat, add citric acid, stir.
Give the workpiece time to cool, then remove the beads from the thread.
Place the curls in a jar and fill with syrup.

In this form, the jam is well preserved for a month at room temperature. If you want to roll it up for the winter, then sterilize the preservation for 10-15 minutes for a half-liter jar.

Delicacy with lemons

Peculiarities . If you want to surprise your family with exotic preserves, then prepare jam from oranges and lemons. This dish will delight you with bright summer colors and protect against colds, as it contains a double dose of vitamin C.

Compound:

oranges - 0.5 kg;
sugar - 1 kg;
lemons - 0.5 kg;
water - 250 ml.

Step by step

Pour boiling water over the citruses.
Then peel the fruits and carefully cut off the white layer.
Cut lemons and oranges into thin slices.
Remove the pits.
Throw citrus pieces into the prepared syrup.
Cook the delicacy over low heat, remembering to stir occasionally, for 35-40 minutes.
Pour the cooked jam into jars and roll up.

Using this recipe, you can make jam for diabetics. Only sugar needs to be replaced with fructose.

"Five Minute"

Peculiarities . Jam is in great demand not only because of its instant cooking. A delicacy that does not require long heat treatment, retains many useful substances. The following instructions will help you prepare Five Minute orange jam.

Compound:

oranges - 1 kg;
water - 375 ml;
sugar - 1 kg;
lemon - one fruit;
cinnamon - 5 g.

Step by step

Slice the oranges along with the zest.
Chop the unpeeled lemon.
Dissolve sugar in water and put the liquid on fire.
As soon as the syrup boils, throw in the citrus slices.
Add cinnamon.
Bring the mixture to a boil and cook for five minutes.
Then put the confiture into jars and roll it up.

Jam with apples from a slow cooker

Peculiarities . For this jam, it is best to take overripe apples. Such fruits will boil much faster and provide the necessary base for jam. Citrus will add accents to this dish, adding jam delicate aroma and unusual taste.

Compound:

apples - 0.5 kg;
oranges - 0.5 kg;
lemon - one fruit;
sugar - 0.5 kg.

Step by step

Peel the apples and cut into small pieces.
Peel the oranges and chop them aromatic pulp in slices.
Wash the lemon; if you come across thin-skinned citrus, you don’t have to cut the zest.
Cut the lemon into pieces.
Place all the raw materials in the multicooker bowl.
Sprinkle sugar on top.
Set the “stew” mode and cook the jam for two hours.
During cooking, you need to stir the jam twice.
Grind the jam using a blender, since the consistency of the finished dish is usually far from desired (apples soften quickly, which cannot be said about oranges).
Place the hot mixture in jars and close the dish for the winter.

With zucchini

Peculiarities . If you want something unusual, then prepare orange-zucchini jam. Don't worry about vegetable ingredient. No one will be able to recognize it in an exotic dish.

Compound:

oranges - 0.7 kg;
zucchini - 1 kg;
lime (or lemon) - one fruit;
sugar - 0.9 kg;
water - glass.

Step by step

Peel the zucchini and cut into small cubes.
Chop the citrus fruits and zest into slices.
Pour sugar into boiling water.
Dip the zucchini into the resulting syrup and boil for about five minutes.
Then lower the oranges and lime.
Boil the mixture and cook the confiture over low heat for 40 minutes.
Roll up the finished product.

With lingonberries

Peculiarities. Unusual taste has jam based on a combination of oranges and lingonberries. The delicacy has a rich aroma, impresses with slight sourness and is remembered for a long time by its aftertaste. For this jam, it is better to take oranges without peel.

Compound:

oranges - four pieces;
lingonberries - two glasses;
sugar - one and a half glasses.

Step by step

Rinse the lingonberries under running water.
Pour boiling water over the berries.
Peel the oranges, carefully cut off the white layer.
Cut the citrus into beautiful pieces.
Place both ingredients in a saucepan and stir.
Wait until the berries and citrus begin to actively release juice.
Place the container on low heat.
Let the lingonberry-orange juice boil for about ten minutes.
Then add sugar.
Continue cooking the treat for another ten minutes.
Place the cooled product into jars.

Spice lovers can add cinnamon to the jam. However, do not add too much spice, otherwise the dish will lose its unusual exoticism.

From orange pomace

Peculiarities . If you are a big fan orange juice, then from time to time you come across cake that is constantly thrown into the trash. However, do not rush to mercilessly deal with the remains of citrus. You can make very tasty jam from the cake.

Compound:

cake - 0.5 kg;
sugar - 0.3 kg;
ginger - ring;
water - 50 ml.

Step by step

Place the cake in a thick-walled cauldron.
Grind the ginger and add to the cake.
Add sugar.
Pour in water and stir the mixture.
Cook the confiture for an hour (during this time the skins will soften and the jam will become homogeneous).
Don't forget to stir the mixture periodically.
Place it in jars and roll up.

With tangerines

Peculiarities . The combination of oranges and tangerines will allow you to remember even on an ordinary day New Year's holidays. This confiture has rich taste and will easily protect against colds.

Compound:

tangerines - 0.7 kg;
oranges - 0.7 kg;
lemon - half a citrus;
sugar - 1.7 kg;
water - 650 ml.

Step by step

Cut tangerines and oranges into slices.
Pour sugar into the water and cook the syrup.
Pour hot syrup over citrus fruits.
Squeeze lemon juice into the mixture.
Stir the jam and leave it to steep for a couple of hours.
Boil the mixture and cook it over low heat for ten minutes.
Refrigerate.
Repeat the boiling process three more times.
Then put the cooled confiture into jars and seal it.

With carrots

Peculiarities . The unusual combination of citrus fruits with young carrots allows you to get fragrant jam. The dish will amaze you with its rich orange hue and summer taste.

Compound:

young carrots - 0.6 kg;
oranges - 0.6 kg;
sugar - 0.8 kg;
lemon - two fruits.

Step by step

Squeeze the juice out of the oranges.
Peel the carrots and cut them into circles.
Squeeze the juice from the lemon.
Place the carrots in a saucepan, pour lemon and orange juice over it.
Place the citrus pulp in a bag and place it in a saucepan.
Grate the lemon zest and add to the carrots.
Boil over low heat, stirring the mixture occasionally until the zest is completely softened.
Take out the bag and pour sugar into the pan.
Stir the mixture and continue cooking it for another hour.
Pour the finished jam into jars and seal them.

With chokeberry

Peculiarities . This jam has a zest that gives the dish chokeberry. It gives the confiture not only color, but also a slight tartness.

Compound:

oranges - 0.6 kg;
lemon - two;
sugar - 2 kg;
chokeberry - 1 kg;
walnut (kernels) - 0.25 g.

Step by step

Grind the chokeberry in a meat grinder.
Soak the citruses in boiling water for ten minutes.
Then cut them, remove all the seeds.
Grind oranges and lemons in a meat grinder.
Mix both gruels, add finely chopped nuts (they can be minced).
Add sugar.
Place the workpiece on the fire and boil it for five to seven minutes.
Then put it in jars, seal and wrap the preserves.

With quince

Peculiarities . Quince contains many vitamins and microelements, so it is very beneficial for the body. Plus, it goes great with oranges. You will see this for yourself if you prepare this aromatic delicacy.

Compound:

oranges - 0.4 kg;
quince - 2.5 kg;
sugar - 2 kg;
water - 1.6 l

Step by step

Peel the quince, remove the seeds, and chop the pulp into cubes.
Place the fruit peel and core in water and boil for 15 minutes over medium heat.
Strain the syrup and pour it over the quince cubes.
Boil the mixture for ten minutes.
Drain the liquid and add sugar.
Boil the syrup and pour it over the quince.
Leave the jam to steep for 10-12 hours.
Chop the orange, including the peel small pieces, pour them into the confiture.
Place the jam on the fire and simmer it over low heat for 40 minutes.
Place the amber mass into jars and roll up.

Melon treat

Peculiarities . honey melon can become the basis for jam. And tropical citrus - orange - will add exotic notes to the dish.

Compound:

melon - 1.5 kg;
sugar - 2 kg;
orange - 0.6 kg;
water - 0.75 ml.

Step by step

Peel the melon from seeds and peel, cut it into cubes.
Place the mixture in a saucepan and add a quarter of the sugar.
In a separate container, boil the syrup by pouring sugar into the water.
Received sweet water pour the melon with sugar, stir.
Infuse the mixture for a day.
Drain the syrup, boil, and refill the mixture.
Wait ten hours.
Cut the oranges and add them to the melon.
Place the jam on the fire, boil it, stirring occasionally, until the pieces become transparent.
Spread the confiture and roll it up

With feijoa

Peculiarities . Feijoa contains many substances beneficial to humans. But it is better to keep them fresh. That is why orange jam and exotic berries prepared without cooking.

Compound:

oranges - 240 g;
apples (sweet and sour varieties) - 180 g;
sugar - 1 kg;
feijoa - 1 kg.

Step by step

Cut all the fruits into slices without cutting off the peel.
Grind them using a meat grinder.
Mix the aromatic puree with sugar.
Place the jam in jars and cover with nylon lids.

With pumpkin and dried apricots

Peculiarities . For jam, choose bright orange, sweet pumpkin. It is she who is able to harmoniously complement the light sourness of orange. This confiture is sometimes prepared in pieces. If desired, jam from oranges, dried apricots and pumpkin can be passed through a meat grinder. In this case, you will get a homogeneous jam.

Compound:

pumpkin - 450 g;
sugar (preferably brown) - 75 g;
orange - two No.
dried apricots - ten pieces;
water - 40 ml.

Step by step

Soak dried apricots in cold water, periodically changing the water, for about six hours.
Cut the oranges along with the zest into slices.
Peel the pumpkin and chop into pieces.
Chop the dried apricots.
Pass all ingredients through a meat grinder.
Prepare syrup from the water in which the dried apricots were soaked and sugar.
Mix the sweet base with the aromatic preparation.
Place the mixture on the fire in a thick-walled cauldron.
Simmer the jam for 15-20 minutes, remembering to stir.
Place into jars and close with lids.

With physalis

Peculiarities . Physalis is usually used to decorate prepared dishes. And only a few know that you can make aromatic and very healthy jam from unusual fruits.

Compound:

oranges - 0.45 kg;
physalis - 1 kg;
sugar - 1 kg;
cinnamon - 7 g.

Step by step

Prick clean physalis fruits with a toothpick.
Place them in a saucepan and cover with sugar.
Wait 10-12 hours for the juice to release.
Place the pan over low heat.
If there is not enough juice, then pour in a little water.
Boil the mixture, remove the foam and turn off the heat.
Cut the orange, including the peel.
Add citrus to physalis, add cinnamon.
Stir the mixture and leave for a day.
After this infusion, move the pan to the fire and bring the jam to a boil again.
Reduce heat and simmer until the physalis softens completely.
Divide the mixture into jars, roll it up and cover it with a blanket.

Never throw away the zest, even if the orange jam recipe does not involve using the peel. Remember one secret. If you take the zest and grind it in a meat grinder, and then add it to the jam, the preparation will acquire an incredible orange aroma. At the same time, even a true gourmet will not be able to taste the zest itself.

Today I have prepared for you detailed recipe my favorite jam. Prepare delicious jam from citrus fruits - as easy as shelling pears! Because citrus fruits are incredible fragrant fruits, you can immediately guess that the jam will turn out simply excellent, rich and tasty. Today I propose to focus on oranges and lemons, we will prepare jam from these ingredients, we will also add a little pleasant aroma strawberries, we will do this by adding tea, which in our case will be the basis of the syrup. After all, you will probably agree that syrup using plain water is no longer very interesting to prepare, especially when there is such a variety of all kinds of additives. Jam made from oranges and lemons with peel is perfect with a cup of tea, it can also be used as a filling for pies or sand baskets. If you love oranges and lemons, be sure to try this delicacy. You can cook this very quickly.

- oranges – 200 gr.,
- lemons – 200 gr.,
- sugar – 400 gr.,
- water – 250 ml.,
- tea – 2 pinches,
- agar-agar – 2 pinches.

Prepare citrus fruits - wash and dry, be sure to wash with detergent for vegetables/fruits, rub thoroughly with a washcloth to remove waxy surface layer. Then scald the oranges and lemons with boiling water. Dry the citrus fruits with paper towels.

After the citrus fruits are processed, you need to cut them into cubes or strips, as you like. Set the sliced lemons and oranges aside for a while.

Separately boil the syrup from granulated sugar, water and tea. First, boil water and tea, boil for a couple of minutes, then add sugar, continue to cook the syrup for another 3-4 minutes until the sugar crystals are completely dissolved.

Transfer the chopped citrus fruits into a container with the syrup.

Boil the citrus fruits in the syrup for about 12-15 minutes, stirring occasionally. A couple of minutes before the end of cooking, spray a little agar-agar over the surface of the syrup.

If the jam will be prepared for future use, place it in pre-sterilized jars, hermetically seal the jars with sterile lids, place them upside down, cover with a blanket and leave for a day. Store in a cellar or pantry. If the jam was not prepared for future use, then it is enough to cool it and serve it. I would like to invite you to cook this

Lemon is a real storehouse of vitamin C, A, B5, potassium and calcium. It is good in classic and raw jam and goes well with other ingredients: zucchini, pumpkin, oranges and spices. If you're worried about losing vitamins during the cooking process, you can make raw jam using one of our best recipes.

Simple lemon jam

Ingredients: 1 kg lemons, 1.5 kg sugar, 500 ml water (for syrup), vanillin or ground cinnamon(on the tip of a knife)

Volume ready-made jam: 2.5 l

Time required: 3-4 hours

How to make simple lemon jam. First of all, you need to thoroughly peel the lemons, otherwise the jam will be very bitter later. You can grate the peel or remove it with a special vegetable peeler. Don't forget to remove not only the lemon zest, but also the white, loose layer underneath, which can also cause bitterness.

Cut the lemons into pieces and place in deep container and add a kilogram of sugar. Cook in a large saucepan sugar syrup, into which you will then need to dip the lemon slices. To do this, pour half a kilogram of sugar onto the bottom of the pan and fill it with half a liter of water, place the pan on very high small fire and stir the sugar until dissolved.

When the sugar-coated lemons release their juice, stir well so that there are no lumps of sugar left and carefully add the lemon slices to the saucepan with the syrup. Mix thoroughly and wait until the jam boils.

After boiling, do not remove it from the heat for another half hour, remembering to stir. At the end of cooking, we recommend that you add vanillin or ground cinnamon to the jam.

Raw lemon jam

Wash a kilogram of lemons and put them through a meat grinder, mix in a deep bowl with a kilogram of sugar, let the sugar dissolve. Stir the jam so that there are no lumps of undissolved sugar left in it. Important: store jam only in the refrigerator.

Lemon jam with honey

So that honey does not lose its properties when heated beneficial properties, make raw jam with it. Pass a kilogram of lemons into a meat grinder, and then add a kilogram of honey and 2-3 tbsp. l. chopped mint. Important: store jam only in the refrigerator.

Zucchini and lemon jam

Peel a kilogram of zucchini and cut into cubes, cut two lemons. Place everything in a deep saucepan and pour a kilogram of sugar into it, leave for an hour. Then stir and set to cook. When the jam boils, let it stand and cool, then boil again, repeat this twice.

Pumpkin and lemon jam

Peel and cut a kilogram of pumpkin, put it in a saucepan, pour a kilogram of sugar into it, and leave for an hour. Peel a kilogram of lemons and chop finely. When the pumpkin releases juice and the sugar dissolves, place the pan on the lowest heat and stir. After boiling, add chopped lemons to the pumpkin and cook for 10 minutes.

Lemon and orange jam

Take 500 g of oranges and lemons, remove the peel, cut them into pieces. Boil the syrup (place 500g of sugar in 0.5 liters of water), and when all the sugar has dissolved, carefully lower the pieces of fruit into the syrup. After boiling, cook for half an hour, stirring.

Lemon jam with butter (dessert cream)

How to make an amazingly delicious lemon jam-cream for desserts that can be stored for up to two months. Wash a kilogram of lemons, grate the zest, and squeeze out the juice. 250 grams soft butter mix with six raw chicken eggs and one and a half kilograms of sugar, add zest and squeezed juice, as well as cinnamon, cook for half an hour, stirring constantly. It must be stored in the refrigerator in sterilized containers.