Lemon is a healthy fruit containing a huge percentage of vitamin C, which is essential for the human body. This fruit is an excellent remedy for colds in winter, and is also an excellent tonic in the summer heat. Various healthy drinks are often prepared from lemons to strengthen the immune system. Lemon jam has now become no less popular. When prepared, this wonderful delicacy has an amazing aroma and taste.

Lemon jam is not only an independent dessert for tea. It is also suitable for various baked goods, as a filling for pies, puddings, and also as a component of refreshing lemonade or fruit drink. The pronounced citrus taste will appeal to fans of sour, aromatic sweets.

In this article we will describe several amazing recipes for lemon jam, and also consider the calorie content, all the included ingredients and a few basic rules that must be followed when preparing such a delicacy. Preparing jam is easy; every housewife can do it in her home kitchen.

Composition and calorie content

The chemical composition of yellow citrus fruits is varied. As described above, they are rich in vitamin C (ascorbic acid). In addition, lemons contain a large percentage of vitamin D, PP and several B groups. Mineral substances include potassium, calcium, phosphorus and others. This fruit differs from others in its huge percentage of carotene, bioflavonoids, pectins and citrine. The fruit is also rich in some amino acids, such as malic and citric. From all this we can conclude that lemon jam is the healthiest of all winter cellar delicacies.

In the old days, only honey was used to make lemon jam, which added great benefits to the dessert and made it less caloric. But now, at the present time, this ingredient has begun to be replaced with ordinary sugar, which has made the jam more affordable and high in calories. 100 g of product contains:

• proteins: 0;
• fats: 0;
• carbohydrates: 60;
• calories: 240.

From the table above it can be seen that lemon jam is a high-calorie product. Therefore, people on diets need to be especially careful when consuming it and eat it only in small quantities and exclusively for medicinal purposes.

What are the benefits of lemon jam?

As already described above, lemon jam is a source of ascorbic acid. It has an antiseptic effect. It is thanks to ascorbic acid that jam has restorative properties and helps get rid of various types of swelling. This sweetness perfectly restores strength after prolonged colds and strengthens the immune system.

This delicacy is especially useful for young children, pregnant and breastfeeding women and the elderly.

Harmful effects of lemon jam
Like any other jam, lemon jam can also harm the body, especially for people with the following problems:

• increased stomach acidity:
• diseases of the kidneys and genitourinary system.

Lemon is not a capricious fruit, but you still need to take into account several rules before preparing it to ensure that the jam turns out rich, aromatic and tasty. Here are some of them.

Lemon jam is best made exclusively from fresh, ripe citrus fruits. To find out their degree of ripeness, you can simply rub your finger on the skin: if you feel a strong aroma, then the fruit is ripe and fresh, but if the smell is almost imperceptible, then the fruits are stale.

When preparing lemon jam, you only need to stir it with a wooden spoon. Also, the pan for cooking such jam must be made only of stainless steel, and in no case aluminum, since the entire mass can oxidize and acquire an unpleasant dark orange color. For exactly the same reason, glass containers with jam should not be turned upside down so that the mass does not touch the metal lid.

How to make lemon jam: recipes

Some housewives make some mistakes when making jam, after which the dessert turns out tasteless, unappetizing, and with an unattractive tint. The presented options for preparing lemon jam will help you not only choose the right one, but also teach you how to properly prepare the dessert so that the delicacy comes out truly aromatic.

Classic recipe

Traditionally, only yellow citrus, sugar and a small amount of water are added to lemon jam. The resulting jam is bright yellow in color, with a pronounced aroma and appetizing consistency.

Ingredients:

• lemons – 8 pcs.;
• 3 kg sugar;
• 850 ml water.

Step-by-step preparation:

1. Lemons are washed well with soapy water, since their peel is delicate and quickly absorbs substances harmful to the body.
2. After drying the lemons with a paper towel, cut them together with the peel into small slices and place them in an enamel container.
3. Pour in water, add half the amount of sugar.
4. Place over medium flame and bring to a boil with frequent stirring, skimming off the foam as it forms.
5. Cook over the same heat for a quarter of an hour.
6. Turn off the heat, place the container with jam on a special stand and leave at room temperature for 6 hours with the lid closed.
7. After the specified time, pour the remaining sugar into the container and cook after boiling for another quarter of an hour.
8. Turn off the heat again and leave the jam to infuse for 6 hours.
9. The lemon jam is ready, put it in jars and cover with lids.

Lemons can be washed not only in soapy water, but also simply with a soft sponge and any dishwashing detergent, after which you should rinse them thoroughly under running water.

Five Minute Recipe

The next recipe is from the quick list. It only takes 50 minutes to prepare. It differs from the classic one in that the lemons are not cut into slices, but are crushed with the peel in a blender. No water is added to the composition; the jam is cooked exclusively with the juice released from the lemons. The dessert turns out aromatic, tasty, with an appetizing gelling consistency.

Ingredients:

• 6 lemons;
• 1.6 kg sugar.

Step-by-step preparation:

1. Thoroughly washed citrus fruits are cut into small pieces, the existing seeds are removed, and ground in a blender into a fine mass.
2. The mixture is completely covered with sugar, mixed and left for a quarter of an hour.
3. Place the container over medium heat and boil for 5 minutes from the moment it boils.
4. Pour into clean jars and cover with plastic lids.
5. Once completely cooled, place in the refrigerator.

Instead of regular sugar, you can use special gelling sugar, in which case it only takes 1 minute to boil the jam.

This is an original version of lemon jam. The zucchini included in the composition, with its neutral taste, emphasizes the light shade of the citrus delicacy, making it even more tender, with a beautiful, thick consistency. When eating such sweetness, you don’t even feel the presence of the vegetable.

Ingredients:

• zucchini – 4 pcs.;
• lemons – 3 pcs.;
• 2 kg granulated sugar.

Step-by-step preparation:

1. Wash the zucchini, dry it, cut it with the skin into small cubes.
2. The washed lemons are cut into the same pieces along with the zest.
3. Place everything in an enamel container, cover with sugar, mix well, set aside for two hours.
4. Place on a stove with medium flame, after boiling, boil for 10 minutes. Turn off the heat and leave the jam for 6 hours.
5. Boil the second time after boiling for 10 minutes.
6. Leave again for 6 hours and place in clean containers and cover with lids.

It is advisable to take only young, fresh zucchini.

Recipe for lemon and orange jam

The wonderful combination of lemons and oranges makes the jam especially aromatic, with an attractive amber tint. The process of preparing such citrus jam involves preliminary cleaning of the fruit from white films, which gives the delicacy a tenderness and mild taste.

Ingredients:

• oranges – 7 pcs.;
• lemons – 7 pcs.;
• 2 kg sugar.

Step-by-step preparation:

1. All washed citrus fruits are removed from the skin.
2. The skin is cut into thin strips.
3. The pulp of lemons and oranges is cut into slices, freed from the white film and existing seeds.
4. Cut the pulp into small cubes, put it in a container, cover it with sugar, and set it aside for a couple of hours.
5. Add chopped peel to the mixture, place on the stove over medium heat, and after boiling, cook for 6 minutes, stirring constantly.
6. Adjust the heat to the lowest setting, cook for another 40 minutes, constantly stirring the jam.
7. Hot jam is laid out in glass containers, covered with lids, cooled and placed in the refrigerator for storage.

Oranges for such jam must be chosen only with thin peel.

Recipe for lemon jam with lavender flowers and vanilla

Lavender goes well with citrus fruits; it emphasizes their aroma and sourness. This jam is prepared quickly; most of the time is spent infusing the lemons with sugar. The resulting jam is incredibly aromatic, healthy, and has a slightly tart taste.

Ingredients:

• 4 lemons;
• 1 kg granulated sugar;
• dried lavender flowers – 45 g;
• vanillin – 7 g;
• 235 ml water.

Step-by-step preparation:

1. The citrus is washed well, dried, and cut into cubes.
2. Place the lemons in a container and leave for two hours, covering them completely with sugar.
3. Place on a stove over medium heat, add dry lavender and vanillin, and boil for a quarter of an hour after boiling.
4. Adjust the heat to the lowest setting and cook for half an hour.
5. Hot prepared jam is laid out in glass containers, covered with lids, cooled, and sent to the refrigerator for storage.

Lemons for this jam can be cut not only into cubes, but also into slices. It is important not to overdo it with adding vanillin, otherwise the jam will acquire an unpleasant, cloying aftertaste.

Recipe for lemon and ginger jam

And this recipe for lemon jam is even healthier than the previous ones. Thanks to the ginger included in the composition, the beneficial properties of lemon jam increase several times. This delicacy will cope with any cold in the winter. When finished, it turns out delicious, with pronounced sweetness and a pleasant-tasting jelly consistency.

Ingredients:

• lemons – 3 pcs.;
• 1 small ginger root;
• sugar – 450 g.

Step-by-step preparation:

1. The washed lemons are cut into small cubes, poured into a container with sugar, and set aside for a couple of hours.
2. After this time, place the container with the mixture on the stove, add ginger root crushed in a blender, adjust the medium flame of the fire, and boil for 10 minutes from the moment of boiling.
3. Turn off the heat and leave the jam for 6 hours.
4. Place it back on the stove with the same heat, boil after boiling for another 10 minutes and leave for 6 hours.
5. The prepared jam placed in jars is covered with lids. Store in the refrigerator.

If you want to make this jam faster, you can grind the lemons through a meat grinder, in which case you no longer need to infuse them with sugar for two hours. And for a variety of taste and aroma, in addition to ginger, it is permissible to take ground cinnamon or cloves.

The next version of lemon jam also contains ginger, but it is prepared without heat treatment. Instead of sugar, honey is added here, which makes it less calorie and more healthy. When finished, it has a natural citrus taste and a beautiful, appetizing hue. This jam is perfect as a prophylaxis against colds in the winter; take 1 teaspoon on an empty stomach.

Ingredients:

• 5 lemons;
• ginger root – 1 pc.;
• honey – 300 g.

Step-by-step preparation:

1. The ginger root is peeled, washed, dried on a paper towel, and ground in a blender (you can use a regular grater).
2. Lemons are washed and cut into strips along with the peel.
3. Transfer the lemons and ginger to an enamel container, add honey and mix well.
4. Place the mixture in sterile small jars, cover with plastic lids, and place in the refrigerator for storage.

If desired, lemons, like ginger, can also be ground in a blender.

Rules for storing jam

Lemon jam is a rather capricious product, so it cannot be stored in the cellar or at room temperature. It can only be stored well in the refrigerator under simple iron or plastic lids for no longer than two months. So you won’t be able to make a large supply of such a wonderful delicacy. The maximum is 2-3 jars to enjoy a delicious dessert in the winter cold and protect your body from colds.

Thanks to the acid present in lemons, jam jars and lids do not need to be sterilized; simply scald them with boiling water and dry them on a towel.

In the case of raw jam prepared without heat treatment, the dessert should also be stored only in the refrigerator under plastic covers.

Over the past tens and hundreds of years, lemons have become so popular in consumption that they have practically entered the general human diet. However, most people do not know or even realize how many interesting facts there are about this wonderful, healthy citrus. Let's talk about a few:

1. Lemons were brought to us from India and China. Currently, such citrus fruits are grown in almost all southern corners of the world. However, they can only be found in the wild in India and China, which means that the first fruits appeared in these countries.
2. Lemon is an antimicrobial agent. Back in the last century, people often used lemon water to wash their hands and faces to rid themselves of various types of infectious infections. Lemon juice was diluted in water in a ratio of 1:2 and washed. And more acidic water, which was diluted 1:1, was used for drinking as a remedy against cholera and various intestinal diseases.
3. Lemons are a cure for gums. Many dentists often advise patients to rub their gums with lemon peel, which helps saturate them with useful substances, gives them strength, and prevents bleeding.
4. Aromatic essential oil is made from lemons. To prepare 1 kg of this product, you need to peel 3000 citrus fruits.
5. There are lemons with and without bitterness. It is known that well-ripe lemons have pronounced acidity and a pleasant aroma, but unripe ones have a slight bitterness. Ripe lemons are the most beneficial.
6. Lemon is sweeter than strawberry. Of course, lemons are not sweeter than strawberries, since they contain only 3% sugar, while strawberries contain 6%. But still, if you look in more detail, lemon may turn out to be sweeter. One fruit weighs 100 g, which means it contains 3 g of sugar, and one strawberry weighs 20 g, which means it contains only 1.2 g of sugar.
7. Lemon is a beautiful plant. For several decades in Europe they were grown only for decorative purposes. And around the same time in Asia they were already the wealth of gardens. They were grown not only for the beauty of the site, but also used for preparing various dishes, juices, sweets, and were also used for medicinal purposes.
8. Lemon is a gift from Alexander the Great. During his campaign against India, Alexander the Great brought several lemons to Europe, to which the inhabitants gave the name “Indian apples.” Those fruits tasted very much like a real apple.
9. Reward for lemons. The famous James Cook was awarded a gold medal by the British Admiralty for saving sailors from such a terrible disease as scurvy. To avoid vitamin C deficiency, James suggested that everyone take lemons with them on their hikes. From that time on, all British sailors began to be called “lemons”.
10. Lemon is a delicacy. Back in the 18th century, many Russians ordered pickled lemons by parcel from Holland; at that time they were a real delicacy that was difficult to purchase in Russian stores. Nowadays, their taste has almost been forgotten, but in India this method of preparing lemons is still the most effective for preserving all useful vitamins.
11. Lemon is a sign of love. In Spain, the symbol of mutual love was an orange, and the symbol of unrequited love was a lemon. In the old days in this country, a lady had the right to give her boyfriend a lemon to make it clear that his love did not cause any reciprocal feelings.
12. Lemon Kafelnikov. In ancient times, the famous Frenchman Yevgeny Kafelnikov was called a lemon because he was a very reserved, serious and almost taciturn person. However, it is known that at home he was completely different.
13. Lemon with blueberries. In ancient times, during a festive feast, it was customary to serve blueberries along with lemon, since eating this berry stained the teeth in a dark shade. It wasn't exactly nice in high society. Lemon was the savior of the situation; it whitened teeth and gave them their original shine.
14. Lemon and salt. If a dish is oversalted, many housewives immediately add additional water. However, added water spoils the entire taste of the dish. To give it a pleasant, moderately salty taste, just add a little lemon juice.

« Important: All information on the site is provided for informational purposes only. Before applying any recommendations, consult with a specialized specialist. Neither the editors nor the authors are responsible for any possible harm caused by the materials.”

Who doesn’t know that lemon is a natural storehouse of vitamin C, an irreplaceable natural medicine in winter and an invigorating and tonic fruit in summer. Lemon jam is not only a fragrant delicacy reminiscent of summer, but also a savior from harmful bacteria and germs.

The citrusy rich taste will delight lovers of sour. You can use the jam as a filling for desserts or make lemonade with it by adding a couple of mint sprigs and ice. Lemon jam is also one of the components of the sauce that is served with chicken or fish.

It is better to cook a liquid treat from fresh fruits. To determine the ripeness of a lemon, rub its skin with your finger. If you smell a citrus aroma, the fruit is fresh; if the smell is barely perceptible, then the lemons are stale.

When preparing lemon jam for the winter, you need to exclude any possibility of contact of the fruit mass with metals. This means that you need to cook the jam in a stainless steel pan, stirring the jam only with a wooden spoon. Otherwise, the sweet mass may oxidize and acquire a rusty tint, and such jam will no longer be suitable for food. For the same reason, twisted jars should not be turned over so that the lemon mixture does not touch the metal lid.

There is one trick that will make lemons fragrant and juicy: put the whole fruits in boiling water for a couple of minutes. Take it out and then follow the recipe.

Classic lemon jam recipe

Before cooking with fruits, be sure to wash them with soap - the peel absorbs harmful substances, they all need to be removed.

Ingredients:

• 1.5 kg lemons;
• 2 kg sugar;
• 750 ml water.

Preparation:

1. Cut lemons with skin into half rings.
2. Place in a saucepan, fill with water.
3. Add half the specified amount of sugar. During the cooking process, stir constantly and skim off the foam.
4. Cook for a quarter of an hour.
5. Remove from the stove, cover the pan and let sit for 5-6 hours.
6. Bring the lemon mixture to a boil again. Add the remaining sugar. Cook for 15 minutes. Leave for another 5-6 hours.
7. Pour into jars and roll up.

Lemon and zucchini jam

The original component in the jam does not reveal itself in any way - usually no one believes that zucchini is hidden in the sweet and deliciously aromatic syrup. Take only a young vegetable; an overripe zucchini will ruin the taste of the jam.

Ingredients:

• 500 gr. zucchini;
• 1 lemon;
• 500 gr. Sahara.

Preparation:

1. Cut the zucchini with the skin into medium cubes.
2. Cut the lemon the same way, maintaining the same size of pieces, do not remove the skin.
3. Place vegetables and fruits in a stainless container and add sugar.
4. Stir. Leave for a couple of hours. During this time, the products will give juice.
5. Place on the stove, let it boil, cook for 10 minutes. Let the jam brew for 5-6 hours.
6. Bring to a boil again, boiling the mixture for 10 minutes. Leave for another 6 hours. Divide into jars.

Lemon and orange jam

Ingredients:

• 5 oranges;
• 5 lemons;
• 1 kg sugar.

Preparation:

1. Wash all fruits. Cut off the skin. Cut it into thin strips. You can use a special tool to remove the zest.
2. Cut lemons and oranges into slices, peel them and remove the seeds.
3. Cut the slices into cubes. Place in a stainless steel container and add sugar. Leave for 2 hours.
4. Add the previously cut zest to the mixture.
5. Place on the stove and let it boil. Cook over high heat for 5-6 minutes, then reduce power to medium and cook for another 40 minutes.
6. Let the jam cool and pour into jars.

Lavender-lemon jam

The scent of lavender complements the citrus perfectly. You can add the aromatic plant to jam from lemon wedges or cut the fruit into cubes - the subtle, slightly tart flavor will be appropriate for any consistency. You can also add a pinch of vanilla - it will reveal the lavender-lemon combination, just don’t overdo it with the spice.

Ingredients:

• 3 lemons;
• 800 gr. Sahara;
• 1 teaspoon dried lavender flowers;
• a pinch of vanilla;
• 1 glass of water.

Preparation:

1. Rinse the lemons thoroughly and cut them, including the skin, into slices or cubes.
2. Place the citrus in a container and add sugar. Leave for a couple of hours.
3. Bring to a boil on the stove. Add lavender and vanilla. Cook over high heat for 15 minutes, then reduce to medium and cook for another half hour.
4. Divide into jars.

Lemon jam with ginger

Ginger not only adds a unique taste, but also increases the benefits many times over. With this jam you won't be afraid of colds in winter. If you want to speed up the process, pass the lemons through a meat grinder, then you won’t have to steep them in sugar syrup for several hours.

Ingredients:

• 2 lemons;
• ginger root, 5 cm thick;
• 300 gr. Sahara.

Preparation:

1. Wash the lemons, cut into cubes along with the peel. Add sugar. Leave for 2 hours.
2. Boil in a saucepan adding grated ginger. Cook for 10 minutes. Let the jam brew for 6 hours.
3. Boil again and leave for 6 hours again.
4. Divide into jars.

Lemon is combined with lavender, ginger, and complemented by zucchini and orange. But lemons alone make an excellent delicacy. You can experiment a little and add other spices to the aromatic citrus - cinnamon, cloves.

Lemon jam is a quick recipe according to which, at any time of the year, in about an hour or so you can prepare beautiful, aromatic and thick lemon jam or jam for tea. You will need a blender, which is simply irreplaceable for lemon jam, since the lemons along with the peel must be thoroughly crushed to a puree. If this is not done, the peel will become candied in the syrup and turn into unpleasant, very hard pieces that will be difficult to even chew.

Commercially grown citrus fruits are processed. To prevent rotting, they are treated with biphenyl (a tasteless food additive) and covered with a thin layer of paraffin or wax to increase shelf life. Unfortunately, this coating cannot be washed off with cold water; you must wash the citrus fruits with a brush or an abrasive sponge in hot water.

• Cooking time: 60 minutes
• Quantity: 1 l

Ingredients for lemon jam

• 500 g lemons;
• 750 g sugar;
• 100 ml filtered water.

Method for making lemon jam

We start by thoroughly washing the lemons. It’s a good idea to first put the lemons in a pan of boiling water for 1-2 minutes, then transfer them to a bowl of warm water and then wash them thoroughly.

We rinse the washed fruits again with boiling water; after such water procedures, all harmful substances from the peel will, hopefully, disappear.

Cut the fruit coarsely and put it in a blender. Don't forget to separate the lemon seeds, they are bitter!

Add cold filtered water, this will make the blender easier to work with and will slightly dilute the concentrated fruit puree.

Grind the fruit to a smooth puree; small grains of peel will still remain, but they will soften during the cooking process.

Now mix the sugar with the lemon mixture; if the fruit is not juicy, you can add a little more water, but not more than 50-100 ml.

For cooking lemon jam, a stainless steel saucepan or deep frying pan with a thick bottom, high sides and a tight-fitting lid is suitable. You cannot cook citrus fruits in cast iron cookware; cookware with a non-stick coating is also not suitable. Transfer the lemon puree and sugar into a container, mix, and place on the stove.

Close the container with a lid and gradually bring to a boil. Sometimes we remove the lid, stir until the sugar is completely dissolved and the mixture boils. Cook for 45 minutes, 10 minutes before the end of cooking, remove the lid.

This jam will be stored well if you simply put it in clean jars, but for better preservation, I advise you to wash the jars with soda and steam them.

Pour the mixture into jars. I didn’t make a mistake, we’re pouring it! At this stage, the jam is completely liquid, like compote, it will thicken as soon as it cools to room temperature, and it will thicken to such a state that it, like high-quality borscht, can hold a spoon.

After the lemon jam has cooled, close the jars with clean lids or tie them with parchment. We store lemon jam in a regular kitchen cabinet.

By the way, I advise you to choose the thickest-skinned lemons for lemon jam, so that the ratio of peel to pulp is 1 to 2. Usually such fruits are not in demand and are sold cheaper.

Lemon is the fruit of a citrus plant that is particularly sour. Many people are afraid of this fruit, but only real daredevils can consume it in its original form without sugar or tea. However, it makes the most magnificent jam that everyone will love.

It has a pleasant sourness and will cure any cold. Lemon jam is nice to eat with a cup of tea on a cold winter evening. But how to prepare it?

The benefits and harms of lemon jam

Everyone knows from childhood that lemon is a storehouse of vitamins and nutrients, and this cannot be denied. We often use this fruit for colds, add it to tea, and make tinctures. Citrus jam is not only tasty, but also a healthy treat. It helps bring the temperature back to normal, relieve sore throat and slow down inflammation.

Lemon heals, strengthens the immune system, lowers cholesterol. Lemon jam is recommended for preventing heart disease and reducing edema. A double effect can be achieved by adding honey, ginger, mint, and cinnamon.

However, it is worth remembering that any product also has disadvantages. Lemon jam is dangerous to consume for people with high sugar levels and obesity, since sugar is used to neutralize acidity. Nursing mothers should also avoid this delicacy. Ulcers, gastritis, pancreatitis can be aggravated by consuming lemon. People suffering from this disease should not indulge in this dessert, as should those who are watching their weight.

Classic recipe

Ingredients:

• Lemon (with skin) – 2 kg
• Sugar – 2.5 kg
• Plain water – 1 liter

Cooking process:

1. Wash the lemon without peeling it, cut it into small slices in the form of semicircles. Add half the sugar. Let it sit for a couple of hours so that the fruit has time to release its juices. It is necessary to stir the mixture periodically.
2. While the lemons are steeping, prepare the syrup. Just mix water with the remaining sugar and you're done.
3. Place the fruit pulp and dissolved sugar in a saucepan and stir. Place on low gas and simmer for 15 minutes. If foam forms, you need to remove it. Then set aside the jam for 5 hours.
4. We repeat the above operation two more times.
5. Place the uncooled delicacy into sterile jars. For storage we use a cellar and a refrigerator.

Lemon jam without cooking

This lemon jam recipe requires no cooking and is suitable for those who don't like to fuss with pots. However, you will have to work a little harder to prepare the ingredients. To prepare you will need:

• Lemons – 1 kg
• Granulated sugar – add according to individual taste preferences

Cooking process:

1. Wash the lemons. To prevent the jam from becoming bitter and causing harm, you need to keep the fruits in boiling water for 10 seconds.
2. Then cut into small pieces. Add sugar and leave to brew for half an hour.
3. Then we grind the lemon jam (with the peel) through a meat grinder. Dessert is ready. Now the sweetness can be poured into jars, stored away for the winter, or served immediately.

Jam for all diseases with the addition of ginger

Another version of lemon jam with peel. As an excellent addition to the mixture, let's take the best product for colds - ginger. This jam will help tone the body, cure the blues, eliminate colds and lift your spirits.

Dessert ingredients:

• Lemon – 1, but big
• Ginger - one root
• Sugar – 0.5 kg

Cooking process:

1. As usual, we wash the ginger and lemon under running water; you can additionally rinse it with boiling water. Peel the ginger root and cut it into thin slices. We cut lemon fruits in a similar way.
2. Place all ingredients, including sugar, in a saucepan. Mix thoroughly and leave for 10 minutes.
3. Place on low heat. Then gradually bring the heat to high, constantly stirring the contents of the pan with a spatula. If the ginger has become translucent and soft, you can stop stirring. Cook the jam for about five more minutes, then turn off the gas. Pour the warm dessert into clean jars and store.

Lemon jam without peel

Lemon jam usually contains bitterness, which makes it so different from others. Most often it is prepared with the peel, which carries this bitterness. However, there is jam made from lemons without peel. It is easy to prepare, and the taste of the delicacy will please any sweet tooth.

Ingredients:

• Lemon – 9 pcs
• Sugar – 1.5 kg
• Water – 1 glass

Cooking process:

1. We wash the fruits and peel them. You can use a grater or a special device. Place the peeled lemons in cold water and leave for a quarter of an hour. Then cut into thin circles.
2. Put sugar in a saucepan, add water, stir. The sugar should completely dissolve in the liquid and become syrup-like.
3. Add lemon to sugar and mix again. Place on the stove and cook for 10 minutes. Then we give the jam a break for about 8 hours, and repeat the procedure again. Delicate, soft lemon jam without peel is ready!

Technology to help

A multicooker helps busy housewives prepare breakfast, lunch and dinner. In addition, if you enlist her help, you will get delicious lemon jam. Convenience and the ability to save energy are another plus of this unit. To prepare a lemon dessert you will need:

• Water – 2.3 l
• Sugar –2.5 kg
• Lemon – 2 kg
• Honey – 50 g
• Vanilla sugar – 1 sachet

Cooking process:

1. Wash the lemons and put them in hot water for a few minutes to remove the bitterness from the zest.
2. We cut the fruits into thin rings, discarding the seeds along the way.
3. Sliced ​​lemons along with water go into the multicooker bowl. The “stew” and “multi-cook” modes are great. Leave to cook for 1 hour.
4. After the time has passed, add the remaining ingredients, stir well, cook for about an hour on the same mode.
5. The jam is ready for use and storage. Bon appetit!

Everyone will like lemon jam, without exception. Delicate, with a pleasant acidity, invigorating aroma and fantastically beautiful to look at. After a spoonful of lemon jam, migraines will go away and colds will be cured faster. But it would be a mistake to think that lemon jam is prepared exclusively for treatment. This is a wonderful stand-alone dessert, or a filling for a delicate sponge roll.

Some people are put off by the bitter skin of lemons. They don’t like candied fruits and for such picky people there is a recipe for delicate jam.

Lemon jam: “tender”

• 1 kg lemons;
• 0.5 kg sugar;
• 250 g of water.

Wash the lemons in warm water with a brush. If you plan to further use the peel for candied fruits, or simply dry the zest, pour boiling water over them.

Pat the lemons dry with a paper towel, peel them and cut them into small slices. Be sure to get rid of the seeds, they are very bitter and will completely ruin the dessert.

Pour water into a stainless steel pan and add sugar. Place on the stove and cook the syrup. Once the sugar has dissolved, add the sliced ​​lemon slices to the syrup.

Bring the jam to a boil, stir it very carefully with a wooden spoon and remove the pan from the stove.

Let the jam rest and cool.

Place the pan back on the stove, bring to a boil, and simmer for 5 minutes. You need to do 3-5 such approaches with boiling and cooling, depending on how thick the jam you want to get.

Lemon itself is an excellent preservative, and when paired with sugar, the shelf life of such jam completely exceeds all reasonable limits. And yet, follow the rules of hygiene: pour the jam only into sterilized jars and store it in a cool place.

Recipe for lemon jam with zest

The zest can be somewhat bitter if it is not pre-treated, but if this does not bother you, you can simply cut the lemons, along with the peel.

But, I offer an alternative option that everyone will like.

So, wash the lemons and remove the peel with a sharp knife. Chop the fruits themselves, sprinkle them with sugar and leave them to release their juice.

Cut the peel into thin strips. You can take not all the zest, but from one or two lemons. Leave the rest for candied fruit or dry it.

Place the chopped peel into boiling water and boil it for 10 minutes.

Drain the water and add the boiled zest to the lemons. If the lemons give little juice, add water and place the pan on the stove. Cover the pan with a lid and cook the lemon jam for 20-30 minutes. After this, pour the hot jam into jars and close them with lids.

Lemon jam is quite stable and does not require special conditions for its storage. The main thing is the absence of direct sunlight and normal room temperature.

Tangerine jam from slices

Tangerines are a holiday for everyone! Do you want the holiday to last until summer? Then you need a recipe for tangerine jam in slices! Tasty, aromatic, beautiful, like amber. Tangerine jam in slices will make any day a holiday for you!

• wash and peel the fruits;
• remove the white skin, remove the partitions from the slices, remove the seeds and chop everything coarsely;
• add sugar and add chopped peel from one lemon and one orange;
• cook until thick, about 40 minutes.

Lemon-orange jam will not only be an excellent addition to tea and a filling for pies, rolls, cakes, but will also help you recover during a cold.

Jam without heat treatment

The lemon jam recipe is simple and easy to make. However, there is a way to prepare lemon delicacy without heat treatment, which helps preserve even more vitamins and nutrients. This brew will be an excellent weapon in the fight against colds, especially for young children and the elderly.

For a kilogram of aromatic citrus fruits, you will need to take the same amount of granulated sugar. Preparation is incredibly simple:

• the fruits are washed;
• remove the skin;
• remove the seeds;
• finely chopped;
• mix with sugar.

All that remains is to put it into jars. All these are recipes for jam from lemons without peel. However, you can make jam from lemons with peel; to do this, you just need to wash the fruits as thoroughly as possible and do not spare boiling water when rinsing. Otherwise the recipes are the same.