Lemon Jam - General Description
Exotic refreshing taste of unusual lemon jam will bring true pleasure to real connoisseurs of sweet and sour shades. Not only tasty, but also unusually healthy jam retains almost all the beneficial properties of fresh fruit. Tea with a spoon of this delicacy will certainly raise your spirits and energize, because the huge content of immune support vitamin C makes jam from lemons a truly unique and valuable food that protects you from colds in the winter, as well as in the autumn and spring.
Lemon jam - preparation of dishes
Lemons are fairly good preservatives, especially when combined with a sufficient amount of sugar, so clean jars and plastic covers for jam from lemons will be enough to wash well in warm baking soda solution (one teaspoon of soda per liter of water), then scald with boiling water and dry strictly dry. In order for the banks not to crack and burst from hot jam, they must first be prepared by placing them in a preheated oven (up to 100-110 degrees).
In order not to spoil the color, the shape of the jam, it should be cooked in wide low basins made of copper or stainless steel, stir with a wooden spatula, and remove the foam with a skimmer of antioxidant materials.
Lemon Jam - Fruit Preparation
For cooking lemon dessert is best to choose a dense, large and juicy fruits with a smooth skin. When buying, give preference to hard and elastic to the touch lemons with freshly cutted stem. The quality of raw materials will also directly affect the quality of the prepared jam. Whatever recipe for delicacy you choose, you should always remove the bones from the pulp.
Lemon Jam - Recipe 1
Ingredients: Lemons - 2-3 pieces of medium size, sugar (granulated sugar) - 1 kg, pumpkin - 1 kg. Cut the pumpkin into small cubes, add sugar and set it aside until the pumpkin gives juice. While the process is underway, take the lemons, free them from the zest using a fine grater (we will also need the crushed zest). Cut the lemons finely or chop them in a blender, do not forget to remove the seeds from the pulp so that the future jam will not taste bitter.
So, when the pumpkin gives the juice, put it on a slow fire and hold until boiling, then add chopped peel and lemons, let it boil for 3-5 minutes. Jam is ready! Place it in jars and close them with tight, sealed covers.
Lemon Jam - Recipe 2
To make jam, we need a kilogram of lemons, 400 ml (two glasses) of water, one and a half kg of sugar.
Take juicy bright yellow lemons, free them from the skin and dip them entirely in boiling water for twenty minutes. Then rinse the fruit in cold water and cut into slices, discarding all the bones. Next, you need to prepare a thick syrup of water and sugar. To do this, we put the mass on the stove, bring to a boil, stirring constantly, and wait for the sugar to dissolve. Then lower the sliced lemons, gently stir with a wooden spoon and bring the jam of lemons to a boil. When bubbling bubbles appear on the surface, immediately remove it from the stove until it is completely cooled, then bring it to a boil again and cool again. This procedure is enough to hold twice and delicious, original dessert is ready.
Lemon Jam - Recipe 3 (with skin)
Ingredients: lemons - 6, 7 pieces, sugar - 1 200 gr., Cold water - 1 200 ml, vanilla sugar - 1 tsp.
Select large lemons, preferably with a thin skin, wash them and throw in boiling water for a couple of minutes, then remove and, after cooling a little, cut into thin half rings, remove the stones. Next, pour water into the dish for jam, put the lemons in there, close the lid, bring to a boil and cook for about 40-45 minutes on low heat. After this time, add sugar to the lemon jam and cook for another hour. After the jam has cooked, pack it hot in a can, tightly closed. We advise you to turn the jars upside down and wrap them with a warm blanket until they cool completely, after which the jam can be removed in a specially designated storage area.
Lemon jam - recipe 4 (with spices)
Ingredients: unpeeled lemons - 1.5 kg, icing sugar - 0.8 kg, star anise - 2 gr., Cinnamon - 5 gr., Vanilla pod - 2 gr., 7 large eggs, butter - 300 gr.
Erase the zest from the lemons on a fine grater and squeeze the juice from the pulp. Put the crushed zest in a bowl, cover it with fresh juice, add sugar, cinnamon, vanilla and star anise. Slice the butter and melt it to a liquid consistency, and then add to the overall dish with the other ingredients. Break the eggs into a separate dish and mix them with a whisk, and then pour the half-beaten eggs into the total mass.
After mixing all the ingredients, put the future jam on the fire, and cook for twenty-twenty-five minutes from the moment of boiling, constantly stirring it with a wooden stick. When the jam is cooked, let it cool slightly and place in jars. The finished product must be stored in the refrigerator for two months.
Lemon jam - useful tips from experienced chefs
1. Lemons should not be overripe, since such fruits will fall apart during cooking and will provide a not very presentable appearance to the jam.
2. Lemon jam should not be boiled over high heat.
3. Be sure to remove the entire foam, since its remaining particles can shorten the “life” with jam, it will quickly deteriorate.
4. Store the jam of lemons should be in cool and dark rooms at a temperature of + 9 ... + 15 degrees in banks with a capacity from 500 ml to 2 liters. It can be stored in the refrigerator for a short time.