For a long time, in the outbacks of the country, citrus fruits were considered exotic delicacies and if they were purchased, then, as a rule, in order to put them on the table not so much for food, but as decoration. Not every family could afford tea with lemon in the morning; the fruits of this fruit were sold under the counter in the markets, individually, and in stores, when this product appeared, long lines immediately formed.
In the countries of Transcaucasia, it is difficult to surprise with citrus fruits: there are an abundance of gardens of tangerine and lemon trees almost everywhere, so the fruits are used in different ways. They are often prepared as seams for the winter during the harvest season. Although the fruits keep well for a long period, citrus fruits are often made into sweet treats for the winter, and a prime example of this is lemon jam. As soon as you make lemon jam: with the peel, adding other citrus fruits, thick like jelly, in slices, mixed with ginger, and all this is not only a tasty treat with a wonderful smell, but also a very useful product in terms of vitamin composition.
Lemon jam with peel - has high healing properties
Lemons can be prepared as jams for the winter, using various recipe features, and one of such recipes in cooking is lemon jam with peel. Lemon jam, the recipe of which includes zest as ingredients, has high healing properties: an extraordinary combination of vitamins and microelements protects and strengthens the immune system from a host of diseases. This dessert is often used for colds and to restore strength after suffering from them. Lemon is a natural source of vitamin C, which is used in medicine as a means to reduce fever, increase the resistance of the immune system and has many other beneficial properties. Jam from lemons with peel, when heat treatment of the fruit is used in the recipe, is prepared from the following ingredients:
- a little salt (a little more than half a tablespoon);
- 750 gr. medium-sized lemons;
- 750 gr. sugar (the culinary formula of this product is conditional, the amount of this ingredient can be changed at your own discretion).
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The benefits and harms of lemon jam
Everyone knows from childhood that lemon is a storehouse of vitamins and nutrients, and this cannot be denied. We often use this fruit for colds, add it to tea, and make tinctures. Citrus jam is not only tasty, but also a healthy treat. It helps bring the temperature back to normal, relieve sore throat and slow down inflammation.
Lemon heals, strengthens the immune system, lowers cholesterol. Lemon jam is recommended for preventing heart disease and reducing edema. A double effect can be achieved by adding honey, ginger, mint, and cinnamon.
However, it is worth remembering that any product also has disadvantages. Lemon jam is dangerous to consume for people with high sugar levels and obesity, since sugar is used to neutralize acidity. Nursing mothers should also avoid this delicacy. Ulcers, gastritis, pancreatitis can be aggravated by consuming lemon. People suffering from this disease should not indulge in this dessert, as should those who are watching their weight.
Lemon jam with peel through a meat grinder - a simple recipe
The manufacturing principle of lemon jam with peel through a meat grinder is very simple and the only point that needs to be taken into account is a long time to prepare the ingredients. Lemon jam, recipes for which include the presence of peel in the list, require pre-soaking the peel in an aqueous solution, and initially you need to add a small amount of salt to the liquid, but you can do it differently, here’s what it will look like based on the ingredients:
- kilogram of lemons;
- Sugar is added based on individual taste.
To remove the bitterness that is in the zest, remove it with boiling water: pour it over the surface of already washed fruits. The procedure is done as follows: using a slotted spoon, place the fruits in boiling water for 5 - 10 seconds. Lemons are cut into fragments, removing places where there were inflorescences and stalks and, if possible, cleared of grains. After grinding in a meat grinder and adding sugar, the mixture can be poured into jars. With the help of special lids that seal well (with deep sides), the jars are stored well for a long period, but the dessert must be placed in a cold place, otherwise it will spoil.
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Lemon and ginger jam – extraordinary in taste, a powerful remedy for colds
Lemon and ginger jam is an amazing thing: it tastes extraordinary, it is a powerful remedy for colds and vitamin deficiency. The combination of two main ingredients perfectly complement each other's properties in the fight against fever, colds and inflammatory processes. To make lemon jam with ginger you will need the following ingredients:
- ginger root (large up to 200 gr.);
- two medium-sized lemons;
- 300 gr. Sahara.
The peel is removed only after the fruits are washed with running water and scalded with boiling water. It needs to be cleared of white pulp as much as possible. The grains and veins also need to be removed; they are not needed, but the pulp and peeled root are crushed, mixed, sugar is added and cooked over medium heat. After the mixture boils, you need to ensure that the pulp becomes uniform, which means stirring is required during the boiling period. The jam needs to be cooked for 5 minutes, after which it can be poured into a glass container.
Features of preparing lemon jam for the winter
You can prepare a sweet dish from citrus fruits in different ways. Fruits are processed in different ways, sometimes the pulp is used, in some cases the zest is used.
Preparation of raw materials and containers
Before preparing the delicacy, the main ingredient is selected. Housewives often use substandard fruits, but this is wrong. To get a tasty dish, it is better to choose ripe fruits with clean skin. It is worth paying attention to the weight of the lemon - fruits that are too light are often already old, from which the moisture has evaporated. The fruit stem must be fresh. If it is dried out and the place where it is attached is wrinkled, then it is not recommended to take the product - it has been torn off long ago and is lying in the store.
Before pouring the finished delicacy into them, jars are thoroughly washed and sterilized, and the lids are subjected to similar treatment.
Recipe for lemon jam without peel for the winter - a simple recipe
Another type of dessert is lemon jam without peel for the winter, the recipe of which is not anything complicated to make. Housewives often discard citrus peels - and the reason for this is the same bitterness and the time it takes to make. By leaving only the pulp, you can speed up the cooking process of the dessert, while the bulk of the vitamins will be preserved, and the benefits of such jam will not decrease.
- nine medium-sized lemons;
- sugar from 1.2 kg (taste is taken into account);
- half a glass of water.
There is no need to overthink it - the fruits are cleaned and, after selecting the grains and peel, removing as much as possible the white soft layer, the pulp is mixed with sugar and water. Bringing the mixture to a boil, you need to cook for 15 minutes, after which the dessert is rolled into previously sterilized glass jars. For dishes in which desserts are cooked, you can take basins with wide edges, which our grandmothers used, and they understood cooking no less than we do: it is much more convenient to cook in them and observe the processes.
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Citrus jam
A delicate sunny delicacy will not only support the body with essential vitamins, but will also lift your spirits with a beautiful view. A fragrant and very healthy jam on a slice of shortbread bread or biscuit can become part of a vitamin-rich breakfast, a delicious snack during the day or an addition to evening tea.
Output: 2 l
Ingredients:
- lemon – 0.5 kg;
- orange – 1 kg;
- sugar – 1.5 kg.
Step-by-step preparation:
- Boil the washed citrus fruits in boiling water for 20 minutes.
- Cut the peeled lemons into slices, removing the seeds.
- We remove the zest from the oranges, peel them, cut the pulp into slices, removing the seeds.
- Grind the orange fruits and zest using a meat grinder or blender.
- Combine the fruit puree with sugar, mix, put on the stove, bring to a boil and boil for 2-3 minutes, then set aside until completely cooled.
- Place the preparation on the stove, let it boil and cook for 3-5 minutes.
- Place the hot dessert into sterilized jars, screw it in and leave it to cool gradually.
This simple recipe for lemon jam is perfect for young mothers and working housewives who cannot devote much time to preparations.
The cooking process can be speeded up by using a slow cooker. How to do this more conveniently is described in our articles, for example, “Plum jam in a slow cooker.”
Lemon jam without cooking - all vitamins are preserved
Heat treatment, which is part of the recipe for many dessert preparations, destroys some of the microelements, so some housewives, to avoid this, prepare lemon jam for the winter without cooking. The result is a powerful weapon against colds, which has high energetic properties. The dessert recipe is extremely simple:
- kilogram of citrus fruits;
- kilogram of sugar.
The fruits need to be scalded with boiling water, or the skin should be completely removed, cut into pieces as small as possible (no need to grind), mixed with sugar and packaged in jars. Such raw-cooked desserts should be stored in a cool place: a cellar, a refrigerator, but the jars are covered with suction plastic lids, which must be placed in hot water before covering, this will make it easier to pull them onto the neck.
Technology to help
A multicooker helps busy housewives prepare breakfast, lunch and dinner. In addition, if you enlist her help, you will get delicious lemon jam. Convenience and the ability to save energy are another plus of this unit. To prepare a lemon dessert you will need:
- Water – 2.3 l
- Sugar –2.5 kg
- Lemon – 2 kg
- Honey – 50 g
- Vanilla sugar – 1 sachet
Cooking process:
- Wash the lemons and put them in hot water for a few minutes to remove the bitterness from the zest.
- We cut the fruits into thin rings, discarding the seeds along the way.
- Sliced lemons along with water go into the multicooker bowl. The “stew” and “multi-cook” modes are great. Leave to cook for 1 hour.
- After the time has passed, add the remaining ingredients, stir well, cook for about an hour on the same mode.
- The jam is ready for use and storage. Bon appetit!
Lemon jam with ginger and lavender and apples
Be sure to try lemon jam with lavender, ginger and apples. This lemon jam can be prepared in various ways; the unusual combination of some ingredients simply amazes with its taste. You can cook lemon jam in a slow cooker, this will preserve most of the vitamins, but if this is not possible, the classic method that our grandmothers used will do.
- 1 lemon;
- 800 gr. apples (sweet varieties with a high percentage of juiciness);
- glass of water;
- kilogram of sugar;
- sprig of lavender.
The dessert is easy to make: wash the fruits, remove the grains and skin, and clean the lemon as much as possible from white tissue and veins. The pulp of the fruit is cut into pieces and, adding sugar and water, wait until the fruit releases juice (an hour and a half). Putting the mixture on the stove, you need to let it boil, and adding a chopped sprig of lavender, cook for 15 minutes. The smell from this ingredient is simply amazing: the taste is so gorgeous that after trying the dessert at least once, you will most likely want more.
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Five-minute lemon wedges
This recipe is familiar to many from childhood - our grandmothers prepared delicious vitamin jam in similar ways. With a bright sunny delicacy, invigorating, energizing, it’s nice to start the day with a cup of hot aromatic tea.
Output: 1.8 L
Ingredients:
- lemon – 1 kg;
- sugar – 1.5 kg;
- cinnamon – 1 stick;
- water – 200 mg.
Step-by-step preparation:
- Wash the citruses, put them in boiling water and boil for 20 minutes, cool and cut into thin slices, removing the seeds.
- Make syrup from water and sugar.
- Pour the hot syrup over the fruit slices and leave until completely cooled.
- Place the cooled mixture on the fire, bring to a boil, add cinnamon, boil for 1-3 minutes and set aside to cool.
- Put the workpiece on the stove again, let it boil, and cook for 2-3 minutes, and then leave until it cools completely.
- The last time we put the jam on the stove, after boiling, boil for 2-3 minutes, take out the cinnamon.
- Place the hot dessert into sterilized jars, close with airtight lids and leave for gradual cooling.
Brief boiling in several stages, alternating with complete cooling, helps preserve most of the vitamins and integrity of the lemon slices. The recipe is quite simple, a novice housewife can easily handle it.
