Content
- 1 How to make lemon jam
- 2 Classic recipe for lemon jam for the winter
- 3 A very simple lemon jam recipe
- 4 Lemon jam with peel
- 5 How to make jam from lemons without peel
- 6 Lemon jam without zest
- 7 How to make lemon jam without cooking
- 8 Lemon and orange jam through a meat grinder
- 9 Lemon jam with ginger
- 10 Lemon, orange and ginger jam
- 11 Orange-lemon jam with cinnamon and vanilla
- 12 How to make lemon jam with gelatin
- 13 How to make jam from lemons without cooking
- 14 Recipe for jam from oranges, lemons, kiwi and bananas
- 15 How to make lemon jam with nutmeg at home
- 16 Recipe for making lemon jam in a slow cooker
- 17 How to make lemon jam in a bread machine
- 18 How to store lemon jam
- 19 Conclusion
If anyone hasn't tried making lemon jam yet, you definitely should. The amazing taste and aroma will add a unique charm to sweet pastries, pancakes, and an ordinary piece of white bread. Making lemon jam is very simple, you just need one or a few lemons, sugar and a few other ingredients.
How to make lemon jam
To make lemon jam, you need to use ripe citrus fruits. They are juicier and contain less bitterness.With zest, the jam comes out thicker and has a jelly-like consistency without the addition of thickeners. This is possible due to the high concentration of pectin in citrus peels.
The longer the jam is exposed to heat, the longer its shelf life will be. But there will be much less useful substances, so you can make jam without cooking. In this case, it should be stored in the refrigerator and used as soon as possible.
Basic cooking principles:
- choose suitable utensils, ideally it should be a cooking basin made of stainless steel; if this is not the case, you need to take a pan with a wide, double bottom so that the dish does not burn and the moisture evaporates faster;
- Do not cook too much in one go, as it will be difficult to stir, and the fruit mass will quickly burn;
- the amount of sugar must correspond to the recipe, as a rule, it is put in a 1:1 ratio, you can give less sugar or divide it in half with honey, a sweetener; if there is more sugar than the specified norms, this will significantly reduce the vitamin value of the jam and add extra calories;
- Stirring the jam regularly will help avoid burning and maintain a wonderful taste, so this is a very important element of the technological process;
- timely temperature control will make it possible to maintain a low boiling state, the cooking process will be gentle and will not lead to burning and loss of all beneficial properties;
- correctly determine the degree of readiness: if the jam falls from the spoon and does not flow in a stream, then it is ready;
- Place in jars while hot, as the cooled mass will fall into the jar in clumps.
Lemon jam can be used in a variety of dishes.It is used as a filling for pies, pancakes, cakes, or it is simply served with tea, spread on a piece of bread. The delicacy is not only tasty, but also healthy. Fruits contain a lot of pectin, essential oils, organic acids, vitamins and microelements.
Classic recipe for lemon jam for the winter
It is worth considering an example of a classic version of lemon jam.
Ingredients:
- lemons – 1.5 kg;
- water – 0.75 l;
- sugar – 2 kg.
Wash the lemons thoroughly and cut into half rings. Place in a saucepan and add half the sugar. Cook for 15 minutes and constantly stir the fruit mixture, skim off the foam. Set aside and let steep for 6 hours. Then cook again for a quarter of an hour and leave for 5-6 hours. Pour into sterilized jars and seal.
A very simple lemon jam recipe
The basis of this jam is zucchini. For cooking you need to take only a young vegetable.
Ingredients:
- lemon – 1 pc.;
- zucchini – 0.5 kg;
- granulated sugar – 0.5 kg.
Cut the lemon and young zucchini together with the skin into small cubes. Place in a stainless steel pan, add sugar. Stir and leave for several hours for the mixture to release juice.
Put on fire, let it boil, cook for 10 minutes, leave for up to 6 hours. Boil again for 10 minutes, hold again for 6 hours. Pour into prepared jars.
Lemon jam with peel
Lemon peel contains a high concentration of pectin, which gives the jam a pleasant thickness. To get approximately 500 g of jam, you will need:
- lemon (medium size) – 3 pcs.;
- granulated sugar – 300 g.
Wash the lemons thoroughly, rubbing them with a brush. Remove the “butts” with a knife and then cut into 4 parts, clean out the seeds. Next, place the lemon slices in a blender bowl and blend until smooth. If you don’t have a blender, this can be done through a meat grinder or cut with a knife.
The resulting mass is transferred to a saucepan or container in which the jam will be cooked. Add granulated sugar and 1 tbsp. l. drinking water, mix well. Next, place on the stove over medium heat and bring to a boil. After this, reduce the heat to low. Time and cook for 5 minutes, stirring vigorously during the process.
Once the jam is cooked, turn off the heat and prepare the jar. Boil the kettle and pour hot water over the jar, lid, and spoon. Transfer the jam into a jar and close the lid. Wrap in a clean towel for 10-12 hours to cool. The jam can be eaten immediately or as soon as it has cooled.
Ingredients for another recipe:
- lemon – 10 pcs.;
- granulated sugar – 5 tbsp;
- water – 5 tbsp.
Wash the lemons and dry with paper towels. Use a sharp knife to cut off the tails. Cut the lemon in half and then into segments. Carefully remove white films and seeds, if any. Cut into small cubes. Do not throw away various films and tails; they will come in handy.
Place the chopped lemons in a saucepan or saucepan. Wrap the scraps in a small bag and put them there too. Add water and put on fire. After boiling, leave to simmer over medium heat for 25-35 minutes.Carefully remove the bag, cool slightly and squeeze it out as much as possible.
Add granulated sugar, stir and bring to a boil. The mixture will begin to foam, so you should choose a higher pan. Stir occasionally and cook over medium heat for half an hour. When the lemon mixture has boiled down to the desired consistency, turn off the heat and pour it into pre-sterilized jars and cool.
How to make jam from lemons without peel
Jam from peeled lemons with zest will have a more delicate and airy consistency if it is made from peeled lemons.
Ingredients:
- lemons – 1 kg;
- granulated sugar – 1kg;
- water – 0.75 l;
- cinnamon stick.
Cut the zest from clean fruits and chop into thin strips. Then use a sharp knife to carefully remove the white layer. Beat the slices into a puree. Add water, throw in a cinnamon stick and lemon zest. Boil until the volume is reduced by almost 2 times. Add granulated sugar, cook for 15-20 minutes until a thick consistency forms. Pour into jars.
Lemon jam without zest
Not everyone may like the subtle bitterness present in lemon jam. Anyone who wants a lighter citrus flavor in their jam can try this recipe.
Ingredients:
- lemons – 7 pcs.;
- granulated sugar – 1 kg;
- water;
- vanilla sugar – 1 sachet.
Remove the zest from the lemons so that it does not give off bitterness later. Finely chop the remaining pulp, remove the grains, add sugar and mix. Let it brew until the fruit mixture releases its juice. Put on the fire, bring to a boil and boil a little, add vanilla before the end of cooking.
How to make lemon jam without cooking
In order to always have vitamins at hand in winter, you should thoroughly prepare in the summer or at least in the fall.For those who don’t have time to shop and cook often, this option for making lemon jam will come to the rescue.
Ingredients:
- lemons – 1 kg;
- granulated sugar – 1 kg.
Wash the fruits thoroughly and keep in boiling water for several minutes to wash off all harmful substances and excess bitterness. Cut into pieces, remove the seeds, twist with any available means (blender, meat grinder). Add approximately the same amount of sugar to the fruit mixture. Pour into small plastic cups and freeze in the freezer. In winter, drink hot tea, adding a spoonful of lemon jam.
There is another recipe. Place whole lemons in a deep bowl or pan and cover with hot water. Keep them like this for 2 hours, periodically updating the water. Then put the lemons into a plastic bag and put them in the freezer, also for 2 hours.
Ingredients:
- lemons – 5 pcs.;
- granulated sugar - 3 tbsp.
Peel half the lemons, cut everything into slices, and remove the seeds. Soak fruit slices in cold water overnight. In the morning, take them out and grind them in a blender or food processor. Pour the mixture into a deep plate, add the same amount of granulated sugar, and mix thoroughly. Pour everything into jars and place in the refrigerator.
Lemon and orange jam through a meat grinder
It is worth considering several recipes for lemon and orange jam (as in the photo).
Ingredients:
- lemons – 5 pcs.;
- oranges – 5 pcs.;
- granulated sugar – 1 kg.
Wash the fruits and cut them into pieces suitable for chopping in a meat grinder.Twist, add sugar and stir. In this form, the jam is already ready and can be put in the refrigerator, poured into clean jars.
To improve the taste of the jam, you can boil it a little. This will also increase shelf life. This jam can be rolled into sterilized jars and stored in a basement or pantry.
Another option for making jam from oranges and lemons.
Ingredients:
- lemons – 4 pcs.;
- oranges 2 pcs.;
- granulated sugar – 0.9 kg.
Wash the fruits, place them in a pan in one layer and pour boiling water over them. Cook until the skin softens, making sure it doesn’t burst. Remove, cut in half, squeeze out juice. Select the seeds with a slotted spoon. Grind the remaining pulp in a meat grinder and combine with juice. Add sugar, stir and pour the jam into jars.
Lemon jam with ginger
Here is a recipe for jam that uses lemon and ginger.
You need to take the following ingredients:
- citruses – 1 kg;
- granulated sugar – 1.5 kg;
- ginger – 0.05 kg;
- vanilla sugar – 1 sachet;
- cinnamon - optional.
Wash and peel the fruit with a thin sharp knife and chop into small pieces. Finely chop the ginger too. Place everything in a pan with a comfortable wide bottom. Add granulated sugar and add cinnamon and vanilla.
After about an hour, the lemon will release juice. Now you can cook, but no more than 5 minutes. Turn off the gas and keep it until it cools completely. Subject the fruit mass to this procedure two more times until the jam turns amber and thickens well.
Recipe without cooking
You can quickly prepare lemon jam with ginger without heat treatment.
You will need:
- lemons (large) – 3 pcs.;
- ginger root;
- honey.
Remove the ends of the lemons and cut them into small pieces to make it easier to remove the seeds. Grind the ginger on a fine grater.Place everything in a blender and beat. Add honey to taste and beat again.
Lemon, orange and ginger jam
You can prepare this recipe for lemon ginger jam with oranges at any time of the year. In bad weather, it will always help out: it will warm you up and prevent you from getting sick.
Ingredients:
- lemons – 2 pcs.;
- oranges – 4 pcs.;
- ginger – 150 g;
- water – 200 ml;
- granulated sugar – 500 g.
You can improvise with the lemon jam recipe, that is, you can use ginger in smaller quantities if someone doesn’t like it spicy. Sugar is taken in a 1:1 ratio, that is, 500 g of fruit will use the same amount of granulated sugar.
Wash all fruits and cut off ends. Chop with a knife to remove seeds. Place everything in a blender and beat into a homogeneous mass. If you twist it in a meat grinder, it will turn out pretty good too. Place everything in a saucepan and add a cup of water. Bring to a boil, simmer for about 2-3 minutes.
Reduce heat, add granulated sugar. Stirring regularly, simmer for 15 minutes. Then turn off the gas, add grated ginger and let the jam cool. Place into clean, dry jars.
Orange-lemon jam with cinnamon and vanilla
Vanilla and cinnamon give lemon jam a unique aroma and taste.
Ingredients:
- oranges and lemons (as 2:1) – 1.3 kg;
- granulated sugar – 1.5 kg;
- water – 200 ml;
- cinnamon;
- vanilla.
Wash the fruits and cut off their ends. Cut into 4 parts. Fill them with cold water and put them in the refrigerator for 2 days. This way the bitterness will go away. Drain the water, remove the seeds, grind the fruit. It’s good if the result is not a completely homogeneous mass, but there will be small lumps in it.
Add the same amount of granulated sugar. Bring to a boil over medium heat and cook until the jam reaches the desired thickness.Somewhere in the middle of this process, add the remaining ingredients: a few cinnamon sticks and a bag of vanilla powder. Place the finished jam into clean containers and seal tightly.
How to make lemon jam with gelatin
Gelatin is a gelling substance of animal origin. It has plant analogues, such as agar-agar, pectin, produced by industry for the same purposes.
Recipe with gelatin
Below is a recipe for lemon jam with gelatin (see photo). Prepare ripe, undamaged lemons. Peel them, leaving 2 lemons with peel. This will give the jam a refined bitterness and diversify the taste. However, you don’t have to do this for those who don’t like bitterness.
Ingredients:
- lemons – 1 kg;
- granulated sugar – 1 kg;
- gelatin – 20 g;
- water – 100 ml.
Get rid of the seeds and then grind the lemons in a meat grinder, blender or any other way. Place the crushed fruits in a saucepan and mix with 2 kg of granulated sugar. Add a few tablespoons of gelatin, which must first be soaked in cold water until it swells. If the jam turns out a little dry, add a little water.
Cook the jam over low heat for half an hour, stirring continuously. Then take a break for an hour. And repeat this several times until the consistency of the jam is as it should be - a drop of jam should not spread on the surface of the plate.
Recipe with pectin and sweetener
Prepare:
- lemon juice – 30 ml;
- water – 100 ml;
- pectin – 2 tsp;
- sweetener.
Remove the zest from 1/3 of the lemon. Add sweetener and pectin to it, mix well. Combine lemon juice with water. Pour into a container with pectin and sweetener, put on fire and let it boil. Remove from heat and wait to cool.
Recipe with agar-agar
This jam will be a good prevention of colds. It is prepared mainly during the cold season.
Ingredients:
- lemons – 6 pcs.;
- sugar – 0.5 kg;
- rosemary - two bunches;
- allspice – 10 pcs.;
- agar-agar – 10 g;
- water – 0.5 l;
- ginger – 50 g.
Grind the ginger in a blender or fine grater. Make fresh juice from 2 lemons and marinate rosemary in it for 10 minutes. Grind allspice in a mortar.
Wash lemons, 4 pcs. cut into 0.5 cm cubes, remove the seeds. Add sugar, ginger, allspice, water, bring to a boil and simmer for 10 minutes. Then add the swollen agar-agar, rosemary, and cook for another 5 minutes.
How to make jam from lemons without cooking
The recipe for “raw” lemon jam has already been given above. Now we will consider recipes where the taste will be more interesting, richer, and the nutritional composition will be richer.
Ingredients:
- lemon – 1 pc.;
- lime – 1 pc.;
- ginger – 1 root;
- pumpkin – 200 g;
- honey – 150 g.
Wash all fruits and vegetables. Place the lemon and lime in a container and pour boiling water over it to remove the bitterness. Peel the pumpkin and ginger and cut into cubes. Drain the water from the citrus fruits, chop into pieces, and remove the seeds. Place all ingredients, including honey, in a blender and grind.
Recipe for jam from oranges, lemons, kiwi and bananas
All ingredients in this recipe and their dosage are relative. This means you can improvise when making jam.
Ingredients:
- lemon – 2 pcs.;
- orange (medium size) – 2 pcs.;
- kiwi – 2 pcs.;
- banana – 1 pc.;
- tangerine – 2 pcs.
Only kiwis, tangerines and bananas are peeled. All fruits are processed in a meat grinder. Granulated sugar is used in the same quantity as the fruit mass. This means that for 1 kg of fruit you need to take 1 kg of sugar.Place everything in jars, preferably 200 g each. This jam is stored well in the refrigerator.
How to make lemon jam with nutmeg at home
Nutmeg has long been used as a spice. It has a refined spicy taste and aroma. You can consume it very little, preferably no more than 1 g per day.
Ingredients:
- lemons – 1 kg;
- granulated sugar – 1.2 kg;
- water – 1 glass;
- cinnamon – 1 stick;
- nutmeg - a pinch.
Cut the lemons into small cubes, add granulated sugar and water. When the mixture releases juice, cook over low heat, stirring continuously until the desired thickness appears. Add nutmeg before finishing cooking.
Recipe for making lemon jam in a slow cooker
Lemon jam can also be cooked in a slow cooker, which is usually used for preparing other dishes.
Ingredients:
- lemons – 300 g;
- apples – 700 g;
- granulated sugar – 1 kg.
Remove the core from the apples, remove the seeds from the lemons, and cut into pieces. Place everything in the multicooker bowl. Sprinkle 1 kg of sugar on top. No need to stir. Close the lid and select the “quenching” mode.
When the program time is over, remove the bowl from the multicooker and grind its contents with an immersion blender. If the bowl is metal, you can grind directly in it. With a ceramic and non-stick coating, the container can be easily damaged, so it is better to use another container for blending.
How to make lemon jam in a bread machine
When choosing a recipe for lemon jam to prepare in a bread machine, you should remember that you can use no more than 1 kg of berries and fruits.
Ingredients:
- lemons – 7 pcs.;
- granulated sugar – 0.6-0.8 kg;
- vanilla sugar – 1 sachet;
- juice (apple) – 20 ml.
Wash the lemons, cut them and remove seeds. Place in a bread maker, cover with granulated sugar, add apple juice. Cook on the “jam” mode. Making jam in a bread machine is very quick and it turns out excellent.
The lemon jam recipe (step by step and with photos) will help you prepare the dish without fail.
How to store lemon jam
Lemon jam should be poured into clean, hermetically sealed containers and stored in the refrigerator or any other cool place in the house. Preservation should be kept in places far from fireplaces, radiators and windows. This is necessary to insulate the glass jars from excessive light and heat. This will spoil the appearance of the product and, accordingly, may deteriorate its quality.
If the temperature is very high, the product may ferment or sugar may crystallize. Therefore, the best storage place would be a refrigerator, pantry, or some cabinet on the balcony. If you don’t have all this, you can put the jars of jam in a plastic box and push them under the bed.
Conclusion
Lemon jam is a tasty and healthy treat that is available at any time of the year. During the cold season, using jam you can strengthen your immune system and protect yourself from colds and seasonal diseases. Making lemon jam is very easy and doesn't require a lot of time or money. But the result will exceed all expectations.
