An old recipe for lemon jam - storing vitamins for the winter.

Let's quickly get down to business and learn how to make lemon jam - this healthy and aromatic delicacy from the past.

Ingredients:

— Sugar — 600 g

— Lemons — 400 g

— Water — 2 glasses

How to make jam - step by step.

We take the sharpest knife we ​​have in the kitchen and cut the washed lemons into thin slices. At the same time, do not forget to choose the seeds.

Next, put them in a saucepan, add water and cook until soft over very low heat.

When the skin of the lemons can be easily pierced with a straw, it is time to remove them from the pan using a slotted spoon.

ATTENTION: when taking out the lemons, put them in a deep plate, and cover the same one on top. This entire structure must be placed in a warm place. Grandma used two down pillows for this purpose and we will do the same. They should remain in such a warm nest until they cool down.

While the lemons are cooling, we can prepare the syrup.

Add two-thirds of sugar to the water in which the lemons were boiled, bring to a boil and let cool.

Place the lemons, which have cooled by then, into jars and fill them with syrup, also cooled.

Let's let the lemon jam rest until tomorrow.

The next day, salt the syrup, add half of the remaining sugar, bring it to a boil again, cool and pour in the lemons. And again we’ll leave it until the next day.

The third day is our final one. Drain the syrup, add the remaining sugar, bring to a boil, and cool slightly.

Now you can pour warm syrup over the lemons and tie the jars.

As you can see, lemon jam according to this old recipe does not require rolling. Therefore, it is best to store it in a cool place. Of course, my grandmothers kept it in the cellar. But, if you don’t have one, you can easily use the services of a refrigerator.