Each of us loves lemons. But people with high acidity cannot eat them, although they really want to. A wide range of useful properties in citrus fruits simply can not be counted. Therefore, every hostess tries to make oranges, lemons and grapefruits on the table as often as possible. So why not make lemons jam? It will be able to please everyone with its gentle, sour taste. There are several options for its preparation, which makes it possible to choose the one suitable only for you.
Lemon jam. Recipe number 1.
This method is one of the longest, but gives an excellent result. We will need 1.5 kilograms of granulated sugar per 500 grams of lemons. Cut lemons into slices as thin as possible. Fill with artesian water and cook until the crusts are completely soft. After this, we drain the lemon broth and on its basis we cook thick syrup. For two glasses of broth we take two glasses of sugar. Cool the lemon slices in a bowl and transfer to the glass jars that we prepared for the jam. Cool the finished syrup and pour it into jars with slices. We close the plastic lid and let it stand overnight. In the morning, pour the syrup from the cans and bring to a boil, adding a little sugar to it. Cool again and pour into jars. Lemons stand in syrup until morning. The next day, the whole procedure is repeated. Cool jam jam in jars. It can be stored in a room or in the refrigerator, it will depend on the availability of free space.
Lemon jam. Recipe number 2.
For this recipe you will need one kilogram of lemons, one and a half kilograms of sugar and four glasses of water. Choose a variety of thin-skinned lemons. Rinse the fruit thoroughly under running water, and then cut into thin slices or circles. We remove all seeds, otherwise the jam will turn out bitter. We put the sliced lemons in an enameled basin, pour sugar and pour water. Cook over low heat, stirring constantly for 2 hours. Cool the prepared jam in the basin and lay it out in the cans already cold. If you keep the jam in the refrigerator, then you can not roll up the jars, but close them with plastic lids.
Lemon jam. Recipe number 3.
The easiest recipe for those who like a uniform consistency, but want to make jam from lemons. Through a meat grinder, scroll a kilogram of lemons with peel to the state of gruel. We fall asleep with two kilograms of granulated sugar and let stand a little. After half an hour, mix the lemon-sugar mass and put on a small fire in an enameled basin. Cook for two hours, stirring constantly. Pour hot jam into prepared jars and sterilize for about 15 minutes. Roll up the banks. Cool under a towel with the bottom up. Ready jam can stand at room temperature.
For connoisseurs of citrus fruits, you can advise you to make jam from oranges and lemons. It is perfect not only for evening tea drinking, but also for decorating cakes. And in the bank such jam is just a sight for sore eyes. To prepare it, we prepare one kilogram of thin-skinned lemons and oranges, four kilograms of sugar and two glasses of water. We wash the fruits under running hot water and dry with a towel. Cut into slices as thin as possible and put in an enameled basin. Pour slices with half sugar and leave to brew for an hour. After the fruits have given a large amount of juice, fill them with the remaining sugar, pour water, mix well and cook over low heat for two or three hours until fully cooked. Jam must be constantly stirred and remove the emerging foam. Ready hot jam is poured into prepared cans, roll up and slowly cool under a towel.