Lemon jam: ways to make it at home

Which lemons to use for jam

The choice of the main ingredient is very important, because the taste and consistency of the finished jam will depend on the quality of the lemons.

Rules for choosing lemons:

• the fruits should not have dents, rot or soft spots;
• It is best to take medium-sized lemons;
• the skin of citrus fruits should be light yellow, thin and tender;
• It is not allowed to use fruits with a wrinkled and dried surface.

By following simple rules for choosing a quality product, you will ensure an excellent result of your work in preparing a healthy lemon dessert.

Options for making lemon jam

Method No. 1 – Lemon jam with fruit pieces

A kilogram of lemons is thoroughly washed with a brush. To make the lemon in the jam softer, boil the whole fruit in boiling water for 10 minutes. Each fruit is cut into thin slices, removing any seeds. The cut can be any shape: circles, halves or quarters. The pieces are covered with 1.2 kilograms of sugar, mixed gently and allowed to brew for 4 hours to form juice.

After this, the candied lemons are placed on low heat and begin to warm up. As foam forms, remove it with a spoon. Cooking continues for 25 minutes. During this time, the jam will thicken and the fruit slices will become translucent.

The finished jam is laid out in prepared, sterilized containers and the lids are screwed on. The jars are insulated for about a day so that the jam has the opportunity to cool slowly.

Channel “iamCOOK” presents to your attention a recipe for lemon jam with cinnamon and fresh ginger root

Method No. 2 – Jam from lemons minced

For this recipe, take 1 kilogram of citrus fruits and 1.5 kilograms of granulated sugar. You can also use a cinnamon stick and a sprig of mint to add some spice to the dish.

Lemons are cut into quarters and the seeds are removed from each part. Then the slices are passed through a meat grinder and covered with sugar, cinnamon and a sprig of fresh mint are added. The resulting lemon puree is allowed to stand at room temperature for better separation of the juice, and then put on fire. Boil the mixture at intervals of 4 times for 5 minutes every 5 hours. Natural flavors – mint and cinnamon – must be removed from the finished jam.

Method No. 3 – With the addition of water

A kilogram of fruit is cut into thin wheels, removing the seeds as they appear. The circles are filled with a liter of clean water and the mixture is allowed to stand under the lid at room temperature for a day. After the allotted time, boil the lemon slices over medium heat for 15-20 minutes. During this time, the lemon peel should become translucent and easily deform when squeezed between your fingers.

Place the lemons on a sieve and grind the pulp. You can skip this step and make jam with pieces of fruit. Add 2 kilograms of sugar to the lemon mass and continue cooking. The jam will be ready in about 1.5 hours. During this time, the liquid will boil down thoroughly and decrease in volume by half.

Another delicious recipe for lemon jam with orange and ginger is presented by the channel “I Want to Live Like This”

Method number 4 – From lemon juice

For this preparation, take 1.5 kilograms of fresh lemons. Remove the zest from one of the fruits. This is best done using a fine grater. Then all the lemons are put through a juicer. Add 1.2 kilograms of granulated sugar, zest and a pinch of vanilla to the resulting juice. The cake in the form of skins and films is folded into a piece of gauze fabric and tied with a knot. During the cooking process, this bag will be in the pan with the jam being prepared. The fact is that lemon skins contain pectin substances, which allow the jam to thicken faster. Cook the dessert for 20 minutes, skimming off the foam if necessary. At the very end of cooking, the bag with the cake is removed, and the jam itself is poured into storage containers.

A video from the channel “We’re losing weight with pleasure!” will tell you about making dietary lemon jam with a sugar substitute and pectin.

How to store lemon dessert

Jam wrapped in jars is stored in a dark place at an air temperature of +4...+10 ºС. The shelf life of the lemon treat is 1 year. Another option is freezing. To do this, the jam is packaged in small molds for freezing and sent to the cold. After a day, the pieces are removed from the molds and packed into a separate container for storage in the cold.