Potassium permanganate for plant health is reliable and irreplaceable. Lemon jam - recipe with step-by-step photos on how to make it at home

Many people don’t know about this sweetness. Meanwhile, lemon jam is not at all difficult to prepare, it has original taste, and a very appetizing look. They first came up with the idea of ​​making such jam in Portugal. Over time, the recipe for this delicacy reached our kitchen. And now you can enjoy the taste and ease of preparing sweets from the most affordable products.

Dessert Features

The dish takes about two hours to prepare. There is no significant difference in which of the proposed recipes to cook, they are all tested for personal experience. The result is always excellent, aromatic, rich taste and color are guaranteed.

Any housewife will like this sweetness and her household and guests will like it. You can use it to make a sandwich for breakfast, bake a pie and filled buns, and simply serve it as a sweet treat for a tea party. Jam does not last long, but not because it spoils. It is eaten, all without a trace.

Jam recipe No. 1

To make the preparation successful and meet your expectations, prepare it from fresh lemons. There are ordinary jam recipes, with the most minimum quantity components, and there are those to which other fruits or aromatic additives are added.

So, you will need:

• Sugar - 1800 gr.
• Water - 1500 ml.
• Lemon - 10 pieces of medium size;
• 30 g vanilla sugar.

The first thing to do is prepare the lemons. To do this, wash them, put them in plastic or enamel dishes and pour boiling water over it. After 5 minutes, remove the lemons and cut into pieces. Seeds must be removed.

Take the container in which you will cook, add lemon slices, add 1.5 liters of water and cook for 50 minutes over medium heat. Mix vanilla sugar with regular sugar and place in a saucepan. Continue cooking the jam over low heat for about another hour. Remove the pan from the heat and remove everything from the resulting mass. lemon peels. You can dry them, they will turn out very delicious candied fruits. And put the main mass into sterile jars. They can be covered with lids or rolled up and left to cool.

Store finished jars in a cool place. This jam can be made from other types of citrus fruits; tangerines, oranges, grapefruit, and lime are suitable. Or even make an assortment of these fruits; any housewife will be interested in experimenting. Children will definitely enjoy this activity, don’t forget to involve them in the activity. When you start making jam from other fruits, the amount of sugar can be reduced, depending on the degree of acidity of the selected fruits.

Cooking method No. 2

The composition of the recipe is the same, but the quantity of ingredients used is different, and the taste is different due to differences in the ratio.

• Water - 2 liters.
• Lemons - 1 kg.
• Sugar - 3 kg.

Wash the lemons, cut them in half, remove all the seeds; they will taste bitter in the jam. Cut into slices, keeping in mind that the crusts will then be used for candied fruits, which can be added to pie fillings, sweet dishes, and morning porridge.

Place lemon slices in stainless pan, add water and leave for 24 hours. Now boil the infused slices so that the peel becomes soft, then add sugar to the pan and cook for another third of an hour. When cooling jam, a trick is used: pour into container hot water, transfer the finished sweet mass into a jar and lower it into water.

Portuguese lemon jam

Fruits for jam must be ripe, full-bodied, with thin crust. Such specimens are very juicy and aromatic, ideal. In total you need about 1.5 kilograms of lemons. The same advice applies when choosing oranges for a similar preparation.

However, to give the dish more expressiveness, spicy taste it is recommended to add lemon juice from two fruits and a little cinnamon. Such a thick and aromatic mass is good for lubricating rolls; then there is no need to add cinnamon.

This jam is prepared from lemons with zest separately. Cut off the top part of the peel from washed lemons. Divide the fruits into two parts, squeeze out all the juice from one. Cut the zest into long strips. Place all this in a saucepan and fill with water. Place the remainder of the squeeze into a suitable bag and also place it in the pan. This natural source gelling agents, jam thickener.

Boil the mixture over medium heat until the volume is reduced by half. This will take from one to three hours. When everything is ready, you need to remove the bag and drain all the liquid from it back into the pan, and also collect the gelling substance that may have remained in the bag.

Make sure that pieces of pomace and seeds do not get into the main mass, this can spoil the taste of the dish. Place everything in the pan on the stove again, add sugar and let the mixture boil, stirring constantly. The readiness of the jam can be determined by dropping it onto a plate; if the drop does not spread, the mass has already boiled down sufficiently.

Cool the jam slightly and pour into a suitable container. When the jam has cooled completely, it will become very thick, thanks to the pectin from the pomace. And finally, an unusual addition to this recipe is geranium leaves; a couple of them can be put in a bag with the remains of squeezed lemons.

“Vitamin” dessert made from different fruits

This recipe makes an assortment of different fruits, and all the vitamins are indeed preserved. Jam is not subject to heat treatment. Thanks to the combination different fruits, the product is enriched with many useful substances, microelements and vitamins. The taste of this jam is sweet and sour, the consistency is thick.

It is preferable to use it in fresh, for sandwiches, and for adding to other dishes so as not to lose valuable qualities.

So, take 2 pieces of all the fruits:

Peel tangerines, kiwis and bananas, wash the rest of the fruits. Grind the prepared fruits in a meat grinder. Mix the mixture thoroughly, adding sugar. When vitamin mixture will become homogeneous, it can already be put into sterile jars. This product must be stored in the refrigerator or in a fairly cool place.

Lemon-ginger treat

Ginger will add a zing to the lemon jam recipe. Such unusual taste your household will like it. Be sure to try cooking it. It is eaten very quickly, leaving pleasant memories. Suitable for homemade baked goods, pancakes and pancakes.

Compound:

• lemons - 400 g;
• sugar - 200 g;
• ginger root 5 cm.

Boil one of the prepared, clean lemons for 10 minutes until soft. Use another fruit to squeeze the juice out of it. Boiled lemon cut and remove all seeds. Peel the ginger and pass it all together through a meat grinder. You should get a homogeneous puree. Fruit mass Place in an enamel pan, add the squeezed juice. Bring to a boil and cook for a third of an hour over low heat until thickened, do not forget to stir the puree.

Cool it and place it in small containers; store the lemon-ginger jam in the refrigerator.

Recipe for confiture in a slow cooker

To prepare it, you can use a convenient kitchen appliance- multicooker. It's convenient, fast and tasty.

Products for cooking:

• Lemon - 2 pcs.
• Water - 400 ml.
• Sugar - 100 g.

Wash the fruits and use a grater to remove the zest from one and half of the second lemon. Cut the lemons into slices. Place the mixture in a slow cooker and cook for about 10 minutes, making sure the crust becomes soft. This is necessary so that the confiture does not become bitter.

The water needs to be drained, all the bitterness has gone into it. Add sugar, 200 ml water, lemon juice (3-4 tablespoons) to the multicooker pan. Set the multicooker to baking mode and cook the confiture for 1 hour.

Fruits and berries

Description

Lemon confiture- not the most common, but one of the most delicious and healthy winter preserves. Just think how high the concentration of vitamin C would be in such winter preparation, if it is prepared only from lemons alone along with the peel. The rich and refreshing taste of this dessert will make your day better if you start it with a breakfast of toast with this confiture. Lemon is useful not only for colds, it also strengthens immune system, this is especially important in winter period of the year. Based on this useful workpiece It will be possible to prepare not only other desserts, but also refreshing drinks.

The step-by-step photo recipe, which we present below, will tell you about the classic method of preparing lemon jam. The ratio of ingredients in it must be 1:1:1. This is very important not only for the preservation of the preservation, but also for its thickness. If you want to reduce the amount of sugar so that the taste of citrus fruits is brighter and more natural in the preparation, then you will have to use zhelfix, pectin or agar-agar for preservation. However, in this case the recipe will be completely different and you will have to select the proportions yourself. What is confiture itself? Literally this means boiled in sugar, and this name perfectly conveys the method of preparing such preservation. Let's start preparing lemon confiture at home for the winter.

Ingredients

Steps

The indicated number of lemons is approximately 9-10 medium-sized fruits, which must be purchased and thoroughly washed in advance, because we will also use the skin when creating this confiture for the winter. Fruits that are at least slightly damaged are completely unsuitable for making preserves; keep this fact in mind when choosing lemons. Cut off the top and bottom of each washed lemon as shown in the photo..



Now that we can clearly see the lemon slices, strictly cut the citrus fruits lengthwise along them. Such segments will not only help us easily get rid of the seeds inside the citrus fruit, but will also ensure easy removal of tough and bitter skins. It is worth spending time on this so that the finished confiture is not tart or bitter.



Cut the slices, peeled from membranes, into small pieces for convenience. further cooking. The result will be approximately the same size triangle with a peel at the base.



Place the lemon slices in a deep bowl, also don’t even think about getting rid of the removed skins and seeds, we will need them in order to extract more large quantity pectin



Place all the pieces of lemons in a wide, voluminous saucepan, which must be enameled and not aluminum, and pour water into it. We form a bag from gauze folded in several layers, fill it with skins and lemon seeds, then lower it into the pan and tie it to one of the handles.



Bring the mixture to a boil over high heat, cook over the same heat for 20-25 minutes until the peel is soft, carefully check the taste. In this case, the mass must be constantly stirred and monitor the amount of water., if necessary, replenish the liquid, otherwise the lemons will burn to the bottom of the pan.



After the specified time has passed, turn off the heat, carefully remove the gauze with parts of the lemon and transfer it to a bowl, let it cool.



Now you need to squeeze out all the possible liquid from the bag, which is in large quantities contains pectin substances, so necessary for us to thicken the confiture.



Pour the previously strained liquid from the gauze bag into the pan, as well as all the prepared granulated sugar, mix the ingredients thoroughly and return the pan to the heat.



Bring the mixture to a boil in a saucepan over medium heat and continue cooking until then. Until a fluffy white foam begins to form..



Now, using a wooden spoon, you do not need to remove the foam, but lower it to the bottom of the pan, stirring the mass constantly; the cooking temperature can be slightly reduced if the boiling is too intense. The whole process after boiling can take approximately 20-35 minutes depending on the volume of the pan.



The readiness of the confiture can be checked as follows:: you need to pour a little citrus mass onto a flat cooled surface and let it cool, after which it should be elastic and literally crumple if you run your finger or a spoon over it.



We sterilize the jars in the oven during the final cooking of the confiture. You can also prepare them using a microwave oven or in the classic way for a couple. Pour hot confiture into prepared jars, but not to the very top, then roll tightly with sterilized tin lids. We leave the workpiece to infuse and cool overnight, then put it in the pantry for storage..



Useful and delicious confiture prepared from lemon with zest for the winter. It is better to store it in a cool place where the jars will not come into contact with direct Sun rays, otherwise the workpiece may deteriorate. You can serve confiture with tea as an independent dessert or use it to create homemade pastries.



Bon appetit!

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Even children know what lemon tastes like and that it helps to quickly cope with flu and colds. Meanwhile, this bright yellow fruit can be not only sour, but also sweet if you make jam from it. It has a beautiful, sunny color, pleasant taste and is capable of bringing to the body great benefit. In our article we will present recipes for lemon jam. But first, let's talk about the properties of this citrus fruit.

The benefits and harms of lemons

India is considered the birthplace of citrus fruits, namely the area at the foot of the Himalayas, as well as Southeast Asia. A favorable warm and humid climate means that lemons bloom and bear fruit 2-3 times a year. From India, this plant spread to European territory, and today it can be seen even on home balconies.

The composition of lemons can safely be called unique. Yellow fruits contain great amount vitamin C, A, B1, B2, D and P, as well as pectin, bioflavonoids, organic acids, essential oils. The seeds of the plant contain fatty oil And bitter substance limonin. High content essential (lemon) oil explains the pleasant and at the same time sharp aroma of the zest. The calorie content of 100 grams of fruit is only 16 kcal.

What are the benefits and harms of lemons for the body? A few of the most important points to note:

1. The fruits have a pronounced antiseptic effect. Lemon juice is recommended for the prevention of atherosclerosis, urolithiasis, metabolic disorders, hemorrhoids. You can add it to tea or salad dressing.
2. Lemon juice will also be useful for inflammatory diseases oral cavity and throats. It is enough to ensure regular rinsing with a solution prepared from 120 ml of water and the juice of half a lemon.
3. The yellow citrus fruit stimulates appetite, improves digestion, and helps reduce blood cholesterol levels.
4. Lemon zest often helps with the onset of a sore throat. Both essential oils and lemon acid contained in the peel.
5. Lemons are used for vitamin deficiency, viral and infectious diseases, salt deposits and rheumatism.
6. Lemon peel is great for headaches.

How to make lemon jam?

The recipe below has Portuguese roots. A similar delicacy can also be made from lime or orange. The same recipe uses only lemon with sugar and a little water. From 10 ripe fruits with a total weight of 1.5 kg, approximately 3 liters of very tasty jelly are obtained.

Lemon jam at home it is prepared in the following sequence:

1. Using a small sharp knife, remove the yellow peel from the lemons and cut them into thin strips.
2. The peeled fruits are cut in half.
3. The juice is squeezed out using a juicer or manually.
4. The zest and lemon juice are placed in a saucepan and filled with water (2 l).
5. The white peel and seeds are folded into 2 layers of gauze or a nylon bag. The bag is tightened and lowered into a pan with water and juice.
6. The contents of the pan are brought to a boil and, without covering with a lid, the compote is cooked for 1-3 hours. During this time, the amount of water should decrease by 2 times.
7. Remove the bag, let it cool slightly and squeeze thoroughly with your hands over the pan. Now you can safely throw it away.
8. In a saucepan with lemon compote add sugar (2 kg) and continue cooking the jam over medium heat for 20 minutes.
9. Place the contents of the pan into sterilized jars. Hot jam will be liquid, but after cooling it will become thick. It is recommended to store jars in the refrigerator.

Delicious lemon treat in a slow cooker

The main advantage of this cooking method is that you don’t have to worry about the jam burning to the bottom of the pan. In general, a jelly-like dessert turns out just as tasty, but it’s much less hassle.

Step by step, lemon jam is prepared in a slow cooker in a certain sequence:

1. Wash ripe fruits (6 pcs.) thoroughly, place in a bowl and pour boiling water for 2 minutes.
2. Cut the peeled lemons into thin slices, removing the seeds at the same time.
3. Place the slices in a multicooker bowl and add water (1.2 ml).
4. Turn on the Multicook program and select a cooking time of 160°. As soon as the water in the bowl boils, the temperature should be reduced to 130° and continue to cook the lemons for another 50 minutes.
5. Pour sugar (1.2 kg) into a bowl. Continue cooking the jam for another 1 hour at the same temperature.
6. Place the delicacy in sterilized jars, roll it up with a can opener and wrap it in a blanket. Leave the jars in a warm place until they cool completely.

Lemon jam with ginger

Eating this jelly is great way support your immunity. The lemon ginger jam recipe calls for cinnamon as one of the ingredients. Meanwhile, if desired, this spice can be omitted.

Step by step, lemon and ginger jam is prepared in the following sequence:

1. Ripe citrus fruits (1 kg) are peeled and cut into slices. Try to cut off the white part of the lemon.
2. Ginger (50 g) cut into small cubes.
3. Place in a saucepan lemon wedges and ginger, cover with sugar. Add if desired ground cinnamon and vanillin. Leave the lemons in the pan for 1 hour to allow them to release their juice.
4. Turn on the stove. Place the pan over medium heat and bring the lemons with juice and sugar to a boil. Cook the jam for no more than 5 minutes. Remove the pan from the heat and cool.
5. Repeat the procedure twice more. Cooking slowly and cooling completely will give the jam an amber color and thicken. It is recommended to store it in a glass jar in the refrigerator.

Lemon jam without cooking

To preserve maximum vitamins and useful substances, contained in citrus fruits, they are not recommended to be subjected to heat treatment. Therefore in next recipe The jam will be prepared without cooking. For such a treat you only need two ingredients: lemon and sugar.

To make jam, wash 500 g of lemons thoroughly and place in a bowl. Then citrus fruits are poured with boiling water for 1 minute. This will get rid of wax on the surface of the fruit. After this, each lemon is cut into several parts and twisted in a meat grinder.

Sugar (1 kg) is added to the resulting mass. The sweet lemon mixture is mixed and placed in jars. This jam can be stored in the refrigerator for about two weeks. To increase shelf life, the lemon mass will need to be boiled with sugar for several minutes.

English jam with lemon for breakfast

A sandwich with such a jelly-like dessert will provide useful vitamins and will give good mood for all day. The recipe for lemon jam for breakfast is as follows:

1. Wash citrus fruits (2 pcs.) thoroughly, pour boiling water over them and cut into several pieces.
2. Place the lemons in a blender, add a glass of sugar and a raw egg. Grind the ingredients until smooth.
3. Add 100 g of soft lemon juice to the lemon mixture. butter. Place the jam in a saucepan and place on the heat for a couple of minutes to melt the butter. Cool the lemon mixture, transfer to glass jar, and in the morning you can serve it for breakfast.

Lemon jam with gelatin

This delicacy has a jelly-like consistency. It turns out very tasty and aromatic. The lemon jam recipe consists of several steps:

1. Remove the zest from ripe citrus fruits (4-5 pieces) using a grater.
2. Lemons are cut and divided into slices. If possible, remove all the bitter film from them and cut into small pieces.
3. Place the zest and pulp into a saucepan and sprinkle sugar (300 g) on ​​top.
4. Cook the lemon mixture over low heat for 30 minutes.
5. At this time, soak a pack of gelatin (8 g) in 100 ml cold water.
6. Pour the swollen gelatin into the lemon jam. Warm the mixture for one minute and transfer to a jar.

Lemon and nutmeg dessert

You can prepare it at home excellent remedy against colds and flu prevention. Lemon jam, according to the recipe given below, is practically not cooked, which means that the vitamins in it are practically not destroyed. In addition, it is perfect as a filling for any pastries, pancakes and pancakes.

Making jam is very easy if you follow certain order actions:

1. Lemons (2 pcs.) are cut into small pieces so that all the seeds can be easily removed.
2. Grind the fruits in a meat grinder.
3. Sprinkle the resulting mass with sugar (400 g) and leave it like this for a day so that the lemons release their juice.
4. Place the pan on the stove and add a pinch of nutmeg.
5. Bring the lemon mixture to a boil and immediately remove from heat.
6. Now the confiture can be poured into jars.

The following tips will help you make delicious and healthy lemon jam:

1. The more time heat treatment delicacies, the longer it can be stored, but the less vitamins it retains.
2. For jam, it is recommended to take ripe lemons, which have a lot of juice and little bitterness. Compared to unripe fruits, they weigh a little more.
3. Before grinding lemons in a meat grinder, you must remove the seeds from them. Otherwise, an unpleasant bitterness will be felt in the finished jam.
4. The taste of the jelly will be more piquant if you add cinnamon or nutmeg to it.

We hope you found the article useful.

09/06/2012 // admin

Preparing preserves and preserves for the winter is a common summer occurrence. But why not move away from the usual range and prepare something new? This zesty lemon jam has a sunny bright color and unique... citrus aroma can be prepared according to simple recipe, which includes the following stages.

Preparing citrus fruits for lemon jam

It is necessary to select a kilogram of ripe lemons and 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-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 zest, it is advisable to completely get rid of it.

Processing lemons to make jam

The main purpose of this stage will be to grind the lemons and zest. IN in this case You can use a meat grinder, processor, blender and other electrical appliances. It is quite acceptable and easy to cut lemons into small pieces. At the same time, it is recommended to scrupulously get rid of seeds, which, if they get into lemon jam, will give excessive bitterness and spoil the aesthetics appearance this golden and extremely healthy product.

Making lemon jam

The crushed mass of lemons must be placed in a saucepan or basin for cooking and covered with two kilograms of sugar. To achieve a confiture effect, you can add four to five full tablespoons instant gelatin. Since lemons are, for the most part, juicy fruits, adding water is often unnecessary. If the mass turns out to be dry, you should pour 100-150 ml of boiled water into it.

Preparing lemon jam must be done over low heat, avoiding 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 finished product should not spread on the saucer, and this simple test successfully replaces all other testing methods.

Capping lemon jam

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 generally stores well, the only downside being its excellent taste and a good appetite household members.

Tatiana 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 country. It is not difficult to prepare it at home. If the housewife has a multicooker or bread maker with the function of making jam or marmalade, 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 housewife is reduced to a minimum. But we’ll go the other way and make real jam ourselves in the old and proven way - in a pan on the stove.

Lemon - very useful look citrus fruits, but due to its taste qualities, rarely used in sufficient quantity. But vitamin C, which is contained in the yellow fruit, is often lacking in winter. There are many mixtures with lemon and other ingredients, but people, and especially children, do not want to consume it at all. Another thing is jam or jam!

There are a huge variety of recipes lemon jam and jam, many recipes with additional ingredients, be it oranges, ginger or even agar-agar. After trying many recipes, we settled on this one. We invite you to try it classic recipe With step by step photos. It is the most successful and easiest to prepare at home, because total time it takes about three hours to cook.

Homemade lemon jam

Believe me, everything is very simple! Just a little patience and tasty treat and your culinary skills will be appreciated by your family and friends. Jam will become a favorite delicacy on your table, both as an independent sweet and as a filling in puff pastries, homemade cookies and cakes.

I would like to draw your attention to the fact that jam prepared according to this recipe, perfectly stored long time , like any jam, subject to the basic rules of preparing food for future use, and is no different from the jam produced by well-known trademarks, with the exception of a small digression - it is prepared with great love!

Lemon jam

Lemon jam prepared according to this recipe will allow you not only to get a cocktail of vitamins even on frosty winter days, but also to pamper yourself with it delicious dessert. The consistency of lemon jam turns out to be very thick, you can almost say it’s enough to hold a spoon, 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 you can then enjoy it in small portions, or even give it to those who are salivating after tasting even a small spoon 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.

Preparation

How to make lemon jam? First, take the lemons, rinse them thoroughly under running water and pour boiling water over them for a few minutes, so that later lemon zest did not give bitterness. Then we wipe them and cut them into slices, carefully removing all the seeds. Place the lemons in a saucepan, add water and cook over low heat for about 45 minutes. Then add 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 a little lemon jam in it; if it does not spread, but forms, then it’s ready! While the cooked jam is still hot, pour it into small sterile jars, screw on the lid and place upside down for 30 minutes. Lemon jam can be stored for a very long time even in open form, but only in the refrigerator, so you can safely make it in large batches!

Enjoy your tea party with sunny and bright jam!

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Lemon jam

Choose Meyer lemons and sweet ripe oranges for cooking: It is from these citrus fruits that the most rich and delicious jam . Place all purchased fruits in a deep saucepan, pour cold water and rinse thoroughly with a new sponge, because we will also use the peel as an ingredient.

Without drying, transfer the citrus fruits to the enamel pan chosen for cooking, and pour in the entire volume of clean cold water indicated in the ingredients. Place the pan on the fire and bring the liquid in it to a boil.

After the water has boiled, reduce the heat to low, place a sheet of foil on top of the pan, and cover the lid on top as shown in the photo. Cook citrus fruits in this form for 150 minutes: this way the peels of oranges and lemons will become very soft, which is important for our recipe.

Lemon jam recipe

After the specified time has passed, turn off the heat and leave the citrus fruits in this form to cool for 8 hours.

After the specified period of time has passed, we remove the citrus fruits from the pan one by one, remove the peel from each, which will be very easy to do thanks to the manipulations described above.

Return the pulp to the pan with infused citrus water, while kneading it thoroughly with your hands, which it is very advisable to wash and rinse well before this step. Mix 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 peels removed from oranges and lemons. Of course, at this stage you can also use a blender, which will significantly save your time.

After the specified cooking time for the pulp has passed, strain the contents of the pan through a very fine sieve, return the liquid back to the pan, and place the pulp in a bowl. Now add the chopped zest into the pan, stir 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 dissolving the crystals. Cook the jam for half an hour over low heat until it reaches the desired thickness.

Pour the prepared hot jam into sterilized small jars, seal them with lids and leave to cool under a blanket. Cooled preparations can be put away in a cupboard or pantry; jam can also be stored in the refrigerator if there is not too much of it. Homemade jam prepared from oranges and lemons for the winter.

Bon appetit!