How to make lemon jam: delicious recipes

It makes no sense to talk about the benefits of lemon. It has long been known to all. You can buy 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, watering lemon ice cream sweet ice cream, get a real delicacy. Or make an amazing sauce for duck or fish based on it. With fragrant tea, fragrant jam is a true delight. Moreover, it is not at all difficult to prepare this healthy delicacy.

How to choose lemons for jam

Some hostesses make jam from old or spoiled fruit. Cut rotten or sore spots, soak in water ... Well, how can a good product out of junk?

For jam, choose the fruit fresh, with a clean shiny skin, natural color.Lemon should pleasantly be heavy on the arm. Too light means that the fruit is torn off long ago and has lost a lot of moisture. Pay attention to the place of attachment of the stem. The cut is fresh — you can take it. Strongly dried or wrinkled - it is better to leave the old man on the shelf of the store.

Council Before buying lightly rub your finger skin. Fresh lemon smells strong right away. The old one gives off the flavor barely.

Training

Prepare lemons, regardless of the selected recipe. And their great variety! With peel, without, with additives, pure taste, raw, boiled. It will take a long time to list.

The basis for lemon jam:

1. Fruits are thoroughly washed with clean water with a soft sponge or brush. This will remove a thin layer of food wax, which processed any fruit for long-term storage.
2. Then boil water, immerse there lemons for 2 minutes, then pull out, wipe. Thanks to this operation, they will give more juice and aromatic substances. Council There are recommendations to pre-boil the fruit for 20-30 minutes. This is not true. Aromatic oils evaporate, the pulp will be watery.
3. Depending on the recipe, remove the zest or leave it.The lemons themselves are cut in a convenient way - rings, cubes, slices. You can skip through the meat grinder.
4. The cut fruits are pre-sprinkled with a small amount of sugar. Approximately 50 g per 500 g of raw material. This will get even more juice.

Council Always carefully remove the bones. In the jam they do not harm. But few people smile while eating spitting hard fibers or chewing bones themselves.

Lemon blanks are of two types: boiled or raw. The first can be eaten in any quantity, if the condition of the gastrointestinal tract allows. The second, even to absolutely healthy people, it is recommended to use only as a prophylactic. For example, from a cold or to strengthen the heart muscle. It is clear that a kind of medicine does not burst with spoons.

Classic recipe

• lemons, with skin, 2 kg
• granulated sugar, 2 kg 400 g
• clear water, 4 glasses

Procedure. Prepare raw materials, cut into thin half rings. Pour half a serving of sugar. Leave for 2 hours, periodically interfere.

Then put on slow fire. Pour the pre-cooked syrup from the water and the second half of the serving of sugar. Boil 15 minutes, removing the foam.

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

Repeat the procedure for the third time, after the hot pour into the banks. This jam is closed with plastic lids, stored in a cellar, basement, storage room, refrigerator.

Council In the summer heat, you can dilute a few spoons of lemon jam with drinking water. Then add some fresh mint leaves and ice cubes. And now almost finished lemonade! Natural, cooked personally, without dyes and similar chemistry. Plus the content of vitamins and antioxidants rolls over.

Recipe for multicooker

Modern technology - a good help for the hostess. And let orthodox citizens pounding themselves in the chest, and shout that the most natural food is obtained only on an open fire.

Right kindergarten some! The slow cooker saves a lot of time and clean dishes. And the lemon jam turns out to be like jam in it. In the end, everyone decides for himself - how to make the workpiece.

Composition:

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

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

Council If there is a “Multipovar” function, then jam is made even easier.

Such preparation is stored in any cool place for about 6 months. Only it is unlikely that it will stay for so long. It is very fragrant and amazing taste.

Folk trick came up with many recipes for jam from seemingly unsuitable products: pumpkin, tomatoes, even mushrooms. Or take at least zucchini. Vegetable by itself for jam is not very. Low odor, almost tasteless. But it is necessary to add a couple of lemons, the blank will play! Cubes amber, the flavor is amazing, the benefits are huge.

And what just do not add to lemon jam. Cognac, ginger, favorite spices, quince ... The options are full, the scope for fantasy is very extensive. Who bothers to experiment? Try it, maybe you can invent your own unique recipe.

"Dry" method of cooking jam of lemons

A unique substance by the number of nutrients and vitamins obtained by the dry method. Yes, and it can be called jam with great stretch.But what is the use of the obtained miracle funds! Strengthening of the cardiovascular system, prevention of colds and atherosclerosis, increased immunity and overall body tone. In the end, a great mood for the whole day!

Preparing jam using the dry method is as simple as possible. There is no need to boil, cool, roll up. All that is needed is a meat grinder, a glass deep bowl and a wooden spatula.

• lemons, 4 pieces
• honey (natural), 200 g
• butter (unsalted), 100 g
• dark raisins, 300 g
• walnuts (peeled), 300 g

Fruits are prepared as described above. Then it is passed through a meat grinder together with nuts and dried fruits. Add butter and honey. Thoroughly knead, lay out on clean, dry jars.

Store "dry" jam only in the refrigerator. Taking on 1 tbsp. l a day in the morning on an empty stomach, after 2 weeks you can feel the effect. The main thing is only to try this piece, stop in time. It tastes so great that it’s almost impossible to do.

Raw Lemon Jam - Standard

Someone will say: "Oh well, wash the meat grinder later, reluctance ...".Well, there is a way for the very lazy. From this jam will not lose the taste, flavor or usefulness.

It will take only fruit and sugar in a ratio of 1 to 2. That is, for 300 g of lemons, take 600 g of sugar. Fruits prepare, cut into cubes or straws. Fill with sugar. Leave for 12 hours in a glass or ceramic dish. Stir every hour. Then gently pour into jars, close the plastic covers.

Store should be strictly in the refrigerator. Consume as needed or desired. And so it will not keep you waiting, because the exotic and refreshing taste of few people will leave indifferent.

Council Lemons contain acid. Therefore, in any form they are recommended to eat with caution. Especially with diseases of the digestive tract.

Useful tips

1. In the process of cooking the raw materials are not turned into a mess, we must take a wide utensil. For example, a basin or a pan for sterilizing workpieces. The thicker the walls of the tank, the less likely it is to get a burnt mixture.
2. Copper or stainless steel is ideal. Then the fruit will not oxidize and retain color and flavor in all its glory.
3. You can add in the process of cooking a little natural vanilla.This will give the jam a particularly exquisite aroma. Just do not overdo it! Adding vanillin from greed "yes more, more!", You can ruin everything. The finished substance will be bitter.
4. When buying, click on the fruit. It should be firm, but elastic. The softness suggests that the lemons are stale.
5. Dab the fruit not only to enhance the flavor. Thus, they are also disinfected. Who knows where and how they were stored before they hit the table?
6. Lemon jars and lids are prepared the same way as for any other. They are sterilized in the usual way or thoroughly washed with hot soda solution.
7. For the raw method, you can use brown sugar. Color, of course, will not be so bright yellow, but the benefits will remain.
8. Rolling cans with metal lids, do not turn lemon jam upside down. Vitamin C is oxidized when touched with tin. Opening the jar in winter, there is a risk of "enjoying" rusty stains. Beautifully - a brick shade on yellow, but absolutely inedible.
9. For the same reason, it is not recommended to use iron cups or spoons. Plastic, wood, glass - inert materials to citric acid.
10. If you add a bit of grated fresh ginger root and a handful of finely chopped dried apricots into raw jam, you get a vitamin sauce for all types of meat and fish.
11. Water for blanks must first be defended. Or pre-stock well. You can spring.

Thanks to the development of modern technology, the song "Country Limoniya" has already lost its relevance. These bright and juicy fruits can be purchased everywhere, are inexpensive. So why not cook a fragrant and aromatic delicacy for the whole family? And so they will thank for a good tone and excellent health.

Video: how to make lemon jam