The recipes for this jam, in my opinion, can be classified as an exotic unusual jam. After all, we usually throw away the peel of citrus fruits as unnecessary and unsuitable for food. But not everyone knows that a bright coat of tangerine and orange also contains a lot of vitamins. So in the midst of winter holidays, do not rush to throw away the peel, but collect it in a bag and put it in the refrigerator. We will reveal to you the secret of the recipe for jam from the peel of oranges and tangerines.

Jam from zest with anise in a slow cooker

Ingredients:

zest from 5-6 citrus fruits (oranges, lemons, grapefruits, etc.)
250 ml water
1.5 cups sugar
2 star anise

Mode: My recipe plus (multi-cook)
Time: 1 hour 15 minutes + 50 minutes
Servings: 0

Cooking:

Prepare a slow cooker and ingredients. Wash and dry the fruits thoroughly. Remove the top layer of the zest without touching its white bitter part. Cut the zest into thin strips and soak for 1 hour in cold water, then drain the water.

Turn on the “My recipe plus (multi-cook)” mode, set the temperature to 160 ° C, pour 250 ml of water into the bowl, add sugar and, stirring constantly, bring to a boil.

Set the temperature to 130 ° C, add zest and anise to the syrup, cook for 50 minutes. Allow to cool to room temperature. Transfer to a sterile jar. Keep refrigerated.

Orange peel jam "Curls" with lemon juice

Ingredients:

oranges - 4-5 pcs.
water - 200 ml
sugar - 2 kg
lemons - 3 pcs.

Cooking:

Wash oranges thoroughly. We clean, cut first the tails of the oranges, then cut them into quarters. So, remove the peel from the quarters and divide each one again into three strips.

We put the strips in one large bowl, and the pulp of the oranges in another. Using a sharp knife, carefully cut off the excess white layer along the strips. You don’t need to cut it to the end, but it’s better to remove the excess. Now we need a dense thick white thread and a large needle. We thread the thread into the needle, tie a loop at the end and proceed to the formation of curls.

To do this, take a strip and carefully fold it into a ringlet, pierce it with a needle so as to secure the outer tail and thread it. We put the finished beads from the strips into a large deep bowl and pour cold water over two thirds of the volume of the dish,

curls should be completely
immerse yourself in water. We soak the curls for at least a day, periodically changing the water, otherwise, when the juice and essential oils are released, it will begin to ferment and ruin the workpiece. Some recipes say soak 3-4 days, but this is for very thick citrus peels.

After a day, drain the water, let the excess drain. We should get curls soaked in water, as in the picture. We will continue to work with this blank. We cook syrup from sugar and water, bring it to a boil, let it boil for a couple of minutes. Reduce the temperature to medium and put the curlicue beads into the syrup. The syrup should completely cover the curls.

When the mass boils again, cook over medium heat for about 10 minutes, and then set aside to cool down. Syrup is not an easy moment. If you cook liquid, there will be spirals in the compote. Delicious, but not the same. If you overdo it, get candied fruits in caramel, which must be torn off the can. Healthy, but not aesthetically pleasing.

We perform the procedure of boiling the syrup and cooling it completely until the syrup, when cooled, takes the form of thick honey. We heat the syrup again, take out the beads, remove the threads and return the curls to the syrup, add the juice squeezed from the lemons, bring to a boil, boil for a couple of minutes and that’s it, you can pour it into the prepared sterilized container. The syrup of this jam tastes very similar to flower honey. And, although the yield is small in the end, just two small jars, curls are an original delicacy that you can’t eat much in one sitting.

Orange confiture with zest

Orange marmalade is a great breakfast treat. This is just a fabulous recipe that combines all the virtues of these delicious fruits.

Ingredients

650 grams of oranges
1 lemon
1.3 kilograms of cane sugar
1.7 liters of water
70 ml cognac, whiskey, rum or gin
Yield: 2 kg

Cooking:

Cut the oranges and lemon in half and then squeeze the juice out of them.

Peel fruit from internal membranes and white veins. Then put it all in a small cotton cloth (or gauze), add the rest of the lemon here.

Peel the zest from each orange (you can use a special knife) and cut into strips.

Add all this to a pot of water and juice, and place the rest of the fruit in the cloth here. Leave the saucepan with the contents in a cool place overnight so that the orange zest becomes softer.

The next day, the pot with the ingredients must be put to boil and watch when it boils, reduce the heat and simmer for another two hours. The peel is very tender, and the volume of the contents is reduced by a third.

Then remove the lid from the pan and set aside, remove the fabric bag and squeeze the liquid out of it through a sieve (if the fabric was dense, this can be omitted)

Add sugar and stir until completely dissolved.

Bring to a boil gradually. When foamy flakes begin to form, and the consistency itself is thick, you can remove it from the heat.

Remove foam with a metal spoon, add cognac (rum or gin), mix well and let cool for 10 minutes

Then transfer the confiture to clean sterilized jars and seal.

Orange confiture will make your breakfast unique!

Orange peel jam with cinnamon

Ingredients:

orange - 3 pcs.
sugar - 300 gr.
water - 300 ml.
lemon juice - 1 tbsp. l.
cinnamon stick 1pc

Cooking:

Wash the oranges well and pour over with boiling water, then cut each orange into 4 parts, we do not need the pulp. Trim the white skin from the peel.

Peeled skins cut into strips, put in a bowl, pour water and let stand for a couple of hours. The water needs to be changed several times. The crusts are in the process of curling up.

Drain the water, prepare the thread with the needle. Roll the crusts into a spiral and put on the thread through the needle.

Put the rolled skins in a saucepan, cover with water and cook over medium heat for 20 minutes after boiling. Then drain the hot water and pour in cold water and put it on the fire again, so you need to do a total of 4 times.

Pull the curls out of the water and let them drain. Pour 300 ml into a saucepan. water and add sugar, bring the syrup to a boil and put the curls removed from the thread, cook for half an hour.

Orange peel jam cool, add lemon juice and cook for another half an hour. At the end, add cinnamon stick 2 minutes before the end of cooking.

The most orange confiture

I love orange confiture very much. In pastries and just with tea, it is very tasty with cheeses. This is the tastiest one I've ever tried. Recipe from the book "Little Lessons in the Cuisine of Provence" with minor changes.

Ingredients:

orange (plus 1 piece for juice) - 1 kg
water - 1.25 l
sugar - 1 kg

Cooking:

Wash the oranges and put them in a saucepan - it is desirable that the oranges lie tightly to each other.To fill with water. Bring to a boil and cook for 1 hour under the lid and 1 hour with the lid slightly open over low heat.Leave to cool.

Carefully remove the peel from the cooled oranges - you will need it later

Place the pulp of the oranges back into the saucepan with the liquid.
Bring to a boil and cook over high heat for 5 minutes.

Strain very well and squeeze out the pulp. Squeeze the juice from the orange into the resulting liquid, add sugar and put on fire, stirring, discard the pulp.

Cut the zest into thin strips.Dip the chopped zest into the boiled syrup and cook for 40 minutes.

Check for a drop: drop onto a cold plate and the drop should hold its shape.

Sterilize jars - usually 4 jars of 200 ml are obtained.

Arrange the confiture in jars.
I keep it in a closet in my apartment.

Jam from tangerine and lemon peels

The zest of tangerines contains much more essential oils, they are more fragrant than orange zest. Some varieties of mandarin and orange have bitter rinds, some have no bitterness at all, and make wonderful desserts.

Ingredients

tangerine peels (soaked) - 1 kg
sugar - 1 kg
water - 250 ml
lemon (small size) - 1 pc.
lemon peel

Cooking:

Yield: 1 kg of soaked tangerine peels - 800 g of jam

It is not necessary to specially buy a lot of tangerines to make jam from tangerine peels. Peels may remain from making tangerine jam in slices or after a holiday. They can also be collected little by little over several days. Put the peels from the eaten tangerines in a container with water. When there are enough of them, cook jam from tangerine peels, following the suggested recipe. In the same way, you can cook tangerine jam with peel.

Crusts can be cut into strips, cubes, rhombuses, leaves, stars. To leave the bitterness, pour the prepared crusts with boiling water, let them brew for 15 minutes, then drain the water. Repeat this procedure 3 more times. Then rinse them with cold water.

Tangerine peels, soaked in water, will become soft, loose and in jam will be transparent and tender. If they are not soaked, then the jam will be very sweet, and the crusts will be tough.
Throw the soaked crusts in a colander, let the water drain, but do not squeeze. Place them in a deep bowl, cover with sugar, mix and leave for a while so that the sugar melts a little and does not burn during cooking.
Put the bowl with tangerine peels over medium heat, add the zest and juice of 1 small lemon and cook until tender (about 40 minutes) over low heat, stirring constantly. Lemon can be replaced with 1/3 teaspoon of citric acid. The crusts are transparent, drops of syrup do not spread over the saucer - the jam is ready. Transfer it to jars, cover with lids or parchment paper and store in a cool place. Roll up jars of jam for long-term storage tightly with lids.
Fragrant spicy tangerine peel jam served with tea, coffee. Bright citrus aroma and bitter-sour taste will not only add zest to pastries, desserts, but also serve as a beautiful decoration for them.

Mandarin peel jam with spices in tangerine juice

Tangerine peel jam is not cooked for a long time, but the process of preparing raw materials will take a lot of time. The peel must be rid of bitterness by soaking in clean water for 10 hours.

Ingredients:

tangerine peel - 400 g;
sugar - 500 g;
tangerine juice without pulp - 300 ml;
water - 1 l;
lemon acid.

Cooking
Cut the peel into strips, soak in clean water, then strain.
Boil water, dissolve sugar.
Introduce the peel into the syrup, wait for it to boil and continue cooking at minimum heat for 2 hours, stirring occasionally.
Leave to cool for 8 hours, boil again, pour in tangerine juice, simmer for 15 minutes. Throw in citric acid, spread the jam from tangerine peels into sterile jars, cork.

Spicy orange jam

Jam is very tasty and fragrant. An excellent addition to cheesecakes, morning cottage cheese, pancakes and much more. According to the layout of the recipe, about 1 kg of jam is obtained. Therefore, if you want to cook more - just proportionally increase the amount of ingredients.

Ingredients for 1 kg of jam:

oranges 1.1 kg
lemon medium
100 grams sugar
700 grams
star anise 3 pcs.
cinnamon stick 2 pcs.

Cooking:

Wash oranges and lemon in hot water and wipe dry. With a vegetable peeler or a sharp knife, cut the zest from oranges and lemons. We try to remove only the top layer, without white pulp, otherwise the jam may be bitter when finished.

We put the zest in a bowl, pour cold boiled water, put it in the refrigerator and forget for a day. During this time, the zest will soften and bitterness will leave it. Drain the water, squeeze the zest or dry it with paper towels. Cut into thin strips.

From citruses, cut off the white layer to the very pulp. Cut the pulp so that it is without partitions.

Squeeze the juice from the scraps and add it to the zest and fillet of oranges and lemons. We weigh. I got almost 700 grams.

Add the same amount of sugar, star anise and cinnamon to the pan. We put on medium heat, bring to a boil and cook, stirring occasionally, for 30-40 minutes, until the pulp is soft.

The jam will be thin when hot, but will thicken as it cools. Next, pour the jam into sterilized jars and store.

Orange jam with pulp, peel and chili for the winter

Ingredients:

sugar - 9 tbsp.;
oranges - 1 kg;
lemon - 1 pc.;
water - 6 tbsp.;
chili pepper - 1 pc.

Cooking:

Wash oranges and cut into small pieces (can be passed through a meat grinder).
Transfer the oranges to a saucepan, cover with water, add the zest and lemon juice. Cook over low heat for 40 minutes. Then add chopped chili and stirring, cook for another half hour. Gradually add sugar to the mixture and cook for 15 minutes. Sterilize jars and lids. Pour the finished jam into jars and roll up.

Orange jam with ginger

Ingredients:

oranges - 6 pcs.;
water - 6 tbsp.;
sugar - 4 tbsp.;
ginger - 2 tablespoons;
lemon - 1 pc.

Cooking:

Wash oranges and cut into pieces.
Transfer oranges to a saucepan and cover with water.
Add lemon juice and zest, cook the mixture over low heat for 40 minutes. Then add sugar, grated ginger and cook for another 10 minutes. Roll the finished sweetness into sterilized jars.

Mandarin peel jam

If all the tangerines were safely eaten by family and guests and you didn’t hide a few pieces for jam, don’t be discouraged. They probably haven't gotten rid of the skins yet. The rinds are great for making jams.

Ingredients:

tangerine peels - 350 g;
sugar - 450 g;
water - 1 l;
citric acid - 0.5 tsp;
tangerine juice - 50 g.

Cooking:

First of all, do not forget that the peel must be clean. In addition, the peels of all citrus fruits naturally have a pronounced bitterness, so they need to be soaked in cold water. This will take at least 10 hours. In this case, it is necessary to change the water three times.

Cut the crusts smaller so that they boil better in syrup. Boil 1 liter of water, add sugar and let it melt completely, stirring constantly. When the syrup boils, add the rinds and lower the heat.

Boil for 2 hours, stirring constantly. The jam will gradually thicken, the skins will become transparent. Turn off the stove and let the mass cool down. After the jam has cooled completely (you can leave it overnight), heat it over low heat. Add 50 g of juice, squeezing it out of a fresh tangerine, mix and boil for 15 minutes.

Pour in citric acid, stir and simmer for another 10 minutes over low heat. Do not forget to constantly stir the jam so that it does not burn, because at this stage there will be too little moisture left in it. The jam is ready! Roll it into jars while hot, or let it cool and serve with tea.

Ready jam can be laid out in jars.

As you know, lemon is an excellent tool in the fight against colds, will help strengthen the immune system and cope with beriberi. It contains a large amount of vitamin C, minerals - potassium, phosphorus, amino acids and B vitamins, which are so necessary for the smooth functioning of the nervous system. Despite all the visible beneficial properties of this fruit, not everyone loves it because of its pronounced sour taste. Therefore, lemon jam will serve as an excellent option for those who cannot eat fresh fruit.

Classic cooking recipe

You can cook such a tasty and fragrant delicacy at any time of the year. Before you cook it, you need to choose the right fruits. Delicious and beautiful amber-colored jam will come from large and shiny bright yellow lemons. It is advisable to choose citruses without visible damage.

For cooking, you only need the lemons themselves, sugar and water. For the classic version of lemon jam, you need:

2.5 liters of water;
2 kg of sugar;
1 kg of lemons.

For a kilogram of fragrant citrus fruits, it will be necessary to take the same amount of granulated sugar. The preparation is extremely simple:

fruits are washed;
remove the skin;
remove bones;
finely chopped;
mixed with sugar.

It remains only to decompose into banks. All these are recipes for jam from lemons without peel. However, you can make jam from lemons with peel, for this you only need to wash the fruits as thoroughly as possible and not spare boiling water when rinsing. The rest of the recipes are the same.

Despite the fact that boiled lemon jam is laid out in sterilized jars, it can be stored for a relatively short time. About two months in a refrigerator or cellar specially equipped for food storage. If you store jam for longer, then it loses its valuable and useful properties.

Variants with additional ingredients

Piquant jam is obtained from lemon and ginger. Ginger should be chosen in small sizes. Lemons and ginger are washed, peeled. Pour in sugar, put on fire, bring to a boil. As in the classic recipe, repeat this procedure several times. To make Lemon Ginger Jam, you will need:

1 kg of lemons;
0.5 kg of ginger root;
1.5 kg of sugar.

Everyone knows that mint leaves have soothing properties. A decoction of mint leaves helps with nervous overexcitation. Lemon and mint jam will be an excellent tonic. The recipe for lemon and mint jam is also simple:

you need to take 0.5 liters of water;
1 kg of granulated sugar;
250 g of fresh leaves of the plant;
2 lemons, it is better to take larger fruits.

Mint leaves are washed under water, then dried and cut into small pieces. Lemons are washed and, together with the peel, cut into small cubes with a knife. Transfer everything to a saucepan and cook for about 10 minutes.

Then cool, cover with a lid and put in the refrigerator for one day. A day later, granulated sugar is poured into the resulting mass, mixed and boiled over low heat for about two hours. The finished jam is laid out in sterilized glass jars.

Yulia Vysotskaya's recipe

Julia Vysotskaya, host of the Eat at Home program, is a recognized culinary guru. And, of course, in her performance, the lemon delicacy is excellent, especially in combination with ginger and lime fruits. In order to cook lemon jam from Yulia Vysotskaya, you will need:

washed and peeled ginger - 100 g;
lime - 500 g;
8-10 lime leaves;
1.5 kg of sugar;
800 g lemon.

The peculiarity of this recipe is that before preparing jam, limes and lemons must be soaked in a special vinegar solution for about an hour. This solution is prepared from wine vinegar and water in a ratio of three to one. After the fruits lie down in the solution, they must be thoroughly washed under running water.

In addition, lemons should be boiled for about 2 minutes with the addition of soda powder. Then also rinse thoroughly under water. After that, the lemons are cut into two parts, one of which should be larger. For the most part, squeeze out the juice and remove the zest, put everything in a saucepan, add half the lime leaves and chopped ginger. After boiling, cook for 15 minutes. Next, add the rest of the ginger, the juice from all the limes and the leaves. The procedure is repeated, that is, boiled for 15 minutes.

After all the laborious work, two blanks are connected, the lime leaves are removed, sugar and the remains of a lemon, cut into thin slices, are put. Bring to a boil and cook for 3-4 minutes.

The process of preparing such a delicacy can not be called simple, but it is worth it. The jam turns out to be a pleasant amber color and unusually interesting in taste.

Lemon jam will appeal to everyone, without exception. Delicate, with a pleasant sourness, invigorating aroma and fantastically beautiful in appearance. After a spoonful of lemon jam, a migraine will go away and a cold will be cured faster. But, it would be a mistake to think that lemon jam is prepared solely for treatment. This is a wonderful independent dessert, or a filling for a delicate biscuit roll.

Some are repelled by the bitter skin of a lemon. They do not like candied fruits and for such fussy people there is a recipe for tender jam.

Lemon jam: "tender"

1 kg of lemons;
0.5 kg of sugar;
250 gr of water.

Wash the lemons in warm water with a brush. If you plan to continue using the peel for candied fruits, or just dry the peel, douse them with boiling water.

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

Pour water into a stainless steel saucepan and add sugar. Put on the stove and boil the syrup. As soon as the sugar dissolves, pour the chopped lemon wedges into the syrup.

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

Let the jam rest and cool.

Place the pot back on the stove, bring to a boil, and simmer for 5 minutes. Such approaches with boiling and cooling should be done 3-5, depending on how thick the jam you want to get.

Lemon itself is an excellent preservative, and 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 zest jam

The zest can be somewhat bitter if not pretreated, but if that doesn't scare you, you can just chop 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. Cut the fruits themselves, sprinkle with sugar and leave them to let the juice flow.

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

Pour 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 have given little juice, add water and put the pan on the stove. Cover the pan with a lid and boil the lemon jam for 20-30 minutes. After that, pour the hot jam into jars and close them with lids.

Lemon jam is quite stable and no special conditions are needed for its storage. The main thing is the absence of direct sunlight and normal room temperature.

How to make lemon jam at home - two simple recipes for delicious lemon jam

Lemon jam for the winter - two simple recipes: with and without zest Lemon jam will appeal to everyone, without exception. Delicate, with a pleasant sourness, invigorating aroma and fantastically beautiful on

Lemon jam with zest

Sunny jam made with lemon has a fairly fresh taste and amazing aroma, it is not too sweet and has healthy properties, in general, in all respects it is an excellent treat.

INGREDIENTS

Lemon 1 Kilogram
Sugar 1 Kilogram
Water 200 Grams

To begin with, lemons, of course, must be thoroughly washed and the rest of the ingredients prepared.

Now we cut the peel from the lemons, we don’t need most of it, we take only the peel from two lemons and cut it into thin bars, cut the lemons themselves into slices and remove the seeds from them.

We put the peel in a saucepan and fill it with water. We put on fire and cook for 10 minutes, then drain the water, fill the peel with fresh water and cook again for 10 minutes, then do it one more time, in total you need to cook the peel 3 times.

Then we take another pan, already bigger, and put the boiled peel, lemon slices into it, add sugar and pour water (200 g). Sugar must be added in a 1:1 ratio to the mass of peeled lemons along with boiled peel, so they must be weighed before being put into the pan. When everything is measured and put, put the pan on a slow fire and cook the lemons for 30 minutes.

We put the finished jam in sterilized jars, close them with lids, turn them upside down and cover with a blanket, leave the jars like this for a day, and then transfer them to a cool place. As the jam cools, it will thicken a bit and become jam-like in consistency. Therefore, in winter, you just have to open a jar of delicious treats and enjoy its excellent taste. Bon appetit!

Lemon zest jam - step by step recipe with photo on

Sunny jam made with lemon has a fairly fresh taste and amazing aroma, it is not too sweet and has healthy properties, in general, in all respects it is an excellent treat.

Lemon Peel Jam

Jam is always tasty and healthy. Fruits and berries are often used to make ordinary jam. And we will try to make jam from lemon peels. It can be cooked not only in summer, but also in winter, that is, throughout the year, because lemons are available throughout the year. The jam is very tasty, has a pleasant aroma and delicate taste. To cook such a jam, you need to take an enameled basin, bowl or pan, stainless steel dishes are also suitable. Before starting work, it is required to thoroughly wash the container and make sure that there is no cleaning agent left on the walls.

jam ingredients

Citric acid 5 g;

Crusts from 8 9 lemons;

How to make jam

You need to start making jam by washing the lemons. You can do this with soap or pour boiling water over the lemons in order to remove the wax that covers the lemons, and then rinse well again under running water. Crushed lemon peels, you need to put in an enamel bowl. Pour cold water over, cover tightly and refrigerate. Change the water every 12 hours for two days. Chill the lemon peels well. Next, the washed crusts should be poured with clean cold water and boiled for 15-17 minutes under the lid. Then remove the lid and cook for another 15 minutes so that the excess liquid evaporates and the syrup becomes thicker.

After that, pour water into the pan, put on fire, add one kilogram of sugar and, stirring constantly, prepare the syrup. The syrup will be better if you add lemon pulp mashed with a blender to it. We send the boiled lemon peels to the chilled sugar syrup and cook for 5 minutes. Then the lemon peels should be left in the syrup for one day. At the end of the day, once again put the jam on the fire and cook for 10 minutes after it boils and cool. A few minutes before the end of cooking, you need to put citric acid in the jam, which is absent in lemon peels. The finished jam should look like this: the syrup is thick, and the lemon peels are transparent. Jam is laid out in sterilized jars. The preparation time for this jam is about 2 hours. Jam is used as a dessert, and it can also be used to make sauces.

Lemon jam - a quick recipe

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

Citrus fruits grown on an industrial scale are processed. In order not to rot, they are treated with diphenyl (a tasteless food additive), and covered with a thin layer of paraffin or wax to increase their shelf life. Unfortunately, this coating is not washed off with cold water; it is necessary to wash the citruses with a brush or an abrasive sponge in hot water.

Cooking time: 60 minutes
Quantity: 1 l

Lemon jam

Lemon Jam Ingredients:

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

How to make lemonade jam.

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

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

Soak and rinse lemons in hot water

We cut the fruit coarsely, put it in a blender. Do not forget to separate the lemon seeds, they are bitter!

Cut the lemons, remove the seeds and place in a blender

Adding cold filtered water will make the blender's work easier and slightly dilute the concentrated fruit puree.

Add some cold water

We grind the fruit to the state of a smooth puree, small grains of the peel will still remain, but they will boil during the cooking process.

Grind lemons to a puree

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

Mix lemon puree and sugar

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

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

Cooking lemon jam under the lid for 45 minutes, stirring occasionally

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

We pour the mass into jars. I didn’t make a reservation, just spill 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 a spoon stands in it, like in a quality borscht.

Pouring lemon jam into sterilized jars

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

Lemon jam

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 jam - a quick recipe

Lemon jam is a quick recipe according to which at any time of the year, in about an hour or so, you can cook beautiful, fragrant and thick lemon jam or jam for tea

Some are repelled by the bitter skin of a lemon. They do not like candied fruits and for such fussy people there is a recipe for tender jam.

1 kg of lemons;
0.5 kg of sugar;
250 gr of water.

Wash the lemons in warm water with a brush. If you plan to continue using, or simply, pour boiling water over them.

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

Pour water into a stainless steel saucepan and add sugar. Put on the stove and boil the syrup. As soon as the sugar dissolves, pour the chopped lemon wedges into the syrup.

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

Let the jam rest and cool.

Place the pot back on the stove, bring to a boil, and simmer for 5 minutes. Such approaches with boiling and cooling should be done 3-5, depending on how thick the jam you want to get.

Recipe for lemon zest jam

The zest can be somewhat bitter if not pretreated, but if that doesn't scare you, you can just chop the lemons, along with the peel.

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

1 kg of lemons;
700 gr sugar.

So, wash the lemons and remove the peel with a sharp knife. Cut the fruits themselves, sprinkle with sugar and leave them to let the juice flow.

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

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

Lemon jam is quite stable and no special conditions are needed for its storage. The main thing is the absence of direct sunlight and normal room temperature.

Watch the video recipe - how to make lemonade jam for the winter:

Lemon jam is famous for its unusual taste and useful properties. Unlike the usual recipes, citrus delicacy can be prepared all year round.

Benefits of Lemon Jam

Everyone knows that citrus fruits are good for health. They are added to tea and fragrant jam is brewed, which retains all the properties of fruits.

Benefits of jam:

lowers fever;
relieves angina, removing the inflammatory process;
strengthens the immune system due to the high content of vitamin C;
lowers cholesterol levels;
serves as a good prevention of cardiovascular diseases;
relieves swelling.

Jam has a large number of useful qualities, but is prohibited for use when:

obesity
diabetes mellitus;
gastritis;
pancreatitis;
gastrointestinal ulcers.

You should also refrain from using lactating women, as it can cause allergic reactions in infants.

Advice! Honey, mint and cinnamon enhance the beneficial properties of jam.

Lemon jam recipes for the winter

To make the dessert tasty and fragrant, it is important to choose the right citrus fruits. There should be no damage or rot on the surface of the lemon. The maturity of the fruit is easy to determine by aroma. If you rub the skin with your fingers, then the ripe fruit will begin to exude a tart smell. If it is barely noticeable, then the lemon has already dried up and is not suitable for jam. Overripe fruits are also not the best option. During the cooking process, they will turn into porridge.

For cooking, stainless steel dishes are used, on the surface of which there are no chips. Stir during the cooking process only with a wooden spoon. This is due to the fact that metal utensils in contact with acid begin to oxidize and the dessert becomes unusable.

To keep the jam longer, do not take tap water. Bottled or filtered is best. The dessert is cooked at a minimum temperature, removing the resulting foam in the process, which can ruin the entire batch of jam.

Lemon jam recipes with photos will help you understand the principle of cooking and please your family with a delicious dessert.

Easy Lemon Jam Recipe

The recipe is classified as universal. Jam can be added to tea, spread on a bun, used as a layer of biscuits and pie filling.

You will need:

sugar - 4 kg;
lemon - 2 kg.

How to cook:

Rinse and rinse fruits with boiling water. Cut into cubes along with the peel. In the process, remove the bones. Beat with a blender.
Add sugar. Mix. Leave for 12 hours.
Put on minimum fire. Heat up. Do not bring to a boil.
Cool and pour into glass containers. Store in refrigerator.

Lemon peel jam

The delicacy turns out to be surprisingly tasty, golden-sunny and uplifting in appearance. Despite the fact that the skin is used for cooking, bitterness is not felt at all in the jam.

You will need:

lemon - 1 kg;
salt - 20 g;
sugar - 800 g.

How to cook:

Rinse citrus. Cut each into 4 pieces. Pour water into a deep container and salt. Submit your finished product.
Leave for 3 days. Change the water daily, but do not add any more salt. This procedure will completely relieve the jam of bitterness.
Cut off the peel from each part, pour water and send to the fire. When it boils, immediately turn off the burner. Drain the liquid and refill with water. Boil. Repeat the process 3 times.
Drain the liquid completely, and beat the skin with a blender.
Peel the lemon pulp from the partitions, removing the white fibers. Cut into slices very finely.
Connect two masses. Pour in sugar. Mix.
Put on minimum heat and cook for half an hour. The mixture should thicken.
Transfer to prepared jars. Close with lids.

Lemon peel jam

According to this recipe, a delicate dessert with an invigorating aroma and a fantastically beautiful view is obtained.

You will need:

peels - from 18 lemons;
sugar - 1 kg;
water - 400 ml;
citric acid - 10 g.

How to cook:

Wash lemons with soap. Pour boiling water over. This will help to completely remove the wax that the fruit is treated with for greater preservation.
Cut off the rind completely. Fill with water and close the lid. Leave for 2 days. Every 12 hours the water must be changed. Drain the liquid.
Fill with cold water. Cook for a quarter of an hour under a closed lid. Open the lid and cook for another quarter of an hour.
Pour sugar with the volume of water indicated in the recipe. Boil syrup. Cool down.
Add crusts and cook for 7 minutes. Remove for a day in the refrigerator.
Boil for a quarter of an hour. Pour in citric acid. Transfer to banks.

Lemon jam through a meat grinder

This option is ideal for busy housewives. There is no need to engage in long chopping of fruits. It is enough to skip the lemons through a meat grinder. The consistency of the jam will become similar to jam.

You will need:

lemon - 2 kg;
sugar - 2.4 kg;
water - 700 ml.

How to cook:

Wash the lemons several times. Remove the zest with a fine grater. Remove the white part that gives bitterness.
Cut into pieces, remove the bones. If you leave them, then the jam will turn out bitter.
Select the nozzle in the meat grinder with large holes. Chop citrus.
Pour into a saucepan and add the zest.
Boil water separately and add sugar. Cook for 4 minutes, removing foam in the process. Remove from fire.
When the syrup has cooled to 80 ° C, pour into a puree. Boil 7 minutes. Cool down.
Cook for another quarter of an hour and set aside for an hour.
Return to heat and cook for 20 minutes, stirring constantly. By this point, the treat should thicken a lot.
Transfer to small containers and roll up.

Lemon five-minute jam

Sweet and sour taste with a pleasant bitterness will appeal to all lovers of lemon dishes.

You will need:

thin-skinned lemon - 450 g;
sugar - 1 kg.

How to cook:

Chop the washed fruits. Remove seeds and pass through a meat grinder.
Pour in sugar. You can use a special gelling agent.
Stir and set aside for a quarter of an hour so that the fruit releases juice.
Put on maximum fire. Boil while stirring. After that, cook for 5 minutes. Hold the mass with the addition of gelling sugar for no more than 2 minutes.
Pour into prepared containers and roll up.

Advice! To make the jam less high-calorie, sugar can be replaced with fructose.

Lemon and apple jam

For cooking, it is better to use sweet varieties of apples.

You will need:

apple - 2 kg;
lemon - 360 g;
warm water;
sugar - 1 kg.

How to cook:

Pour sugar into water. The liquid should just cover it slightly. Stir until completely dissolved.
Cut the rough skin off the apples. If soft, then you can leave. Cut into slices, removing the core. Pour into syrup and cook until translucent.
Using a fine grater, remove the zest from pre-washed and dried lemons. Cut the pulp into slices. Remove seeds.
Send citruses to the syrup. Boil 5 minutes. Sort into banks. Roll up.

Ginger Lemon Jam

An extremely simple recipe that does not require any cooking. You can store such jam only in the refrigerator.

You will need:

ginger - 500 g;
honey - 500 ml;
lemon - 500 g.

How to cook:

Finely grate the ginger.
Dice well washed lemons. The size of each is 1x1 cm.
Transfer prepared products to jars. Pour in honey. Mix.
Transfer to containers and close tightly with lids.

Lemon and pear jam

For cooking, you need hard pears, slightly unripe. The jam is thick and flavorful.

You will need:

pear - 600 g;
lemon - 240 g;
sugar - 1 kg.

How to cook:

Remove the peel from the pear if desired. Then you need to cut and cut the core. Cut into small slices.
Squeeze juice from lemons. Cut the peel into small pieces.
Cover the pears with sugar. Pour in juice and add zest. Mix and leave for 12 hours.
Drain the juice. Boil. Remove all foam completely. Add fruits. Cook until mixture thickens. The pears should become transparent, and the syrup dark and thick, like fresh honey.

Lemon and banana jam

Bananas should be purchased firm, ripe and deep yellow.

You will need:

banana - 480 g;
mint - 5 g;
sugar - 200 g;
ginger - 5 g;
lemon zest - 20 g;
water - 50 ml;
lemon juice - 30 ml.

How to cook:

Cut the banana pulp into random pieces. Add lemon zest.
Pour sugar into the water and boil the syrup. Add juice. Mix and pour over bananas.
Leave for 3 hours. Boil for a quarter of an hour. Pour into prepared jars. Roll up.

Lemon and quince jam

Few people like quince because of its specific taste, but this fruit, combined with lemon, can be used to make delicious jam.

You will need:

quince - 1 kg;
lemon - 120 g;
sugar - 1 kg;
nuts - 230 g walnuts;
water - 240 ml.

How to cook:

Cut the skin off the quince. Cut out the core and cut into arbitrary pieces. Place in boiling water and cook for 7 minutes. Strain.
Pour half the sugar with water. Cook until dissolved. Pour over quince and leave for 3 hours.
Pour in the remaining sugar. Cook for a quarter of an hour. Add nuts and thinly sliced lemon.
Boil 7 minutes. Pour into prepared jars. Close with lids.

A warning! A hot jar must not be turned over on the lid.

Lemon jam with lavender flavor

Lavender perfectly complements the aroma of lemon and makes the taste of jam more refined.

You will need:

dried lavender flowers - 10 g;
lemon - 360 g;
water - 240 ml;
sugar - 800 g.

How to cook:

Cut citruses into cubes. Sprinkle with sugar. Leave for 2 hours. Juice should stand out.
Put on medium fire. When it boils, add lavender. Cook for a quarter of an hour. Switch the mode to a minimum and cook for another half an hour.
Transfer while hot to prepared containers. Roll up.

Terms and conditions of storage

A dark and necessarily cool room is suitable for storage, in which the temperature is maintained within + 9 ° ... + 15 ° С. If the dessert was subjected to heat treatment, then the taste and useful properties will remain for 2 years.

But the raw product is not suitable for such a long storage. Its shelf life is six months. Therefore, it is not recommended to harvest in large volumes.

Conclusion

Lemon jam is easy to make. If you follow the recommendations, everyone gets it the first time. A healthy fragrant delicacy that can delight all guests with its surprisingly delicate taste.