Lemon jam for the winter - two simple recipes: with and without zest

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 continue using 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.

• 1 kg lemons;
• 700 grams of sugar.

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.

Watch the video recipe on how to make lemon jam for the winter: