On long winter evenings, a fragrant cup of tea with lemon will be very welcome. But if you’re already tired of the usual tea, you can get a jar of aromatic jam from the refrigerator and enjoy the taste of summer. But what if you combine these two pleasant and useful procedures? Today we will try to make lemon jam with peel. But first, stock up on products.
Easiest recipe
If you want to keep maximum vitamins in the jam, prepare a dessert without heat treatment of lemons. In order to provide yourself and your family with a supply of vitamins for a month in advance, you will need:
- 1 kilogram of lemons,
- 1 kilogram of granulated sugar.
This jam will become an indispensable tool in the prevention of colds, as well as the first manifestations of flu symptoms. Raw lemon peel jam is prepared like this. Lemon fruits are thoroughly washed and poured with boiling water. Now it is necessary to remove the remains of the stem and tail, as well as cut each fruit into four parts. Seeds are better to remove, and lemon quarters pass through a meat grinder. To the resulting vitamin mass, it remains to add sugar and mix the jam with a wooden spoon. In sterilized jars, lemon mass is laid out and corked with nylon caps. This lemon peel jam is stored in the refrigerator.
Citrus mixed
For true connoisseurs and gourmets of citrus fruits, we present our next recipe. Take two varieties of citrus fruits: oranges (or tangerines) and lemons. You can experiment with three types of fruits, just reduce the proportions. For one kilogram of granulated sugar you will need 1 kilogram of citrus. Here is a detailed dosage:
- Oranges (tangerines) - 0.5 kilograms.
- Lemons - 0.5 kilograms.
- Sugar - 1 kilogram.
- Pure drinking water - 1 cup.
Cooking process
To make jam from peeled oranges and lemons, the fruits must be prepared in advance. It is advisable to lower the lemons whole in cold water and leave them to soak for two days. Water will draw excess bitterness from the fruit. Immediately before cooking the jam, all citrus fruits are blanched in boiling water for 15 minutes. Then the fruit is transferred to a container with cold water and left for another 8 hours. And only after that each fruit is attentive and cut into slices. All bones that come across when cutting, must be removed.
The syrup is prepared separately: sugar in a saucepan is mixed with water, heated and the composition is brought to a boil. Citrus slices are placed in a separate pan or enameled basin, then they are poured with hot syrup. The fruit-sugar mixture is left to stand for 4 hours. After that, cook in three divided doses for 10 minutes with two-hour intervals between brews. This recipe is not as complicated or tedious as time consuming. However, the result will exceed all your expectations. Such a beautiful jam is not a shame to put on the table in front of the guests in the New Year holidays.
Lemon Jam with Peel: Recipe with Ginger Root
To prepare a spicy and unusual jam you will need the following ingredients:
- One big lemon.
- Ginger root - 1 piece.
- Sugar - 450 grams.
Rinse ginger root and lemon under cool running water. Peel the peel from ginger, then cut the jam component into thin slices. Wipe the lemon or dry well, also cut into thin rings. It remains to connect the components and add sugar to them. Before putting lemon peel jam on the fire, let the sugar soak into the mass. When you notice that the sugar crystals have already dissolved, you can put the pan on fire.
Do not be afraid to cook a spicy dessert over high heat, just arm yourself with a wooden spatula and stir constantly so that the brew does not burn. You can stop the intensive stirring if you notice that the ginger has become translucent and soft. After boiling, cook for another 5 minutes. In hot form, spread the jam on sterilized jars, cover them and wrap them with a bath towel until they cool completely. Then put the cans in the refrigerator.
The recipe for those who do not like bitterness.
If you do not like the characteristic bitter aftertaste in the dessert, then make lemons without peels. The zest can be cleaned with a special device, it can be removed with a knife, or you can grate it. Now we are left with only sour and healthy flesh. Here is a list of required ingredients:
- Medium lemons - 9 pieces.
- Sugar - 1.3 -1.5 kg.
If you want a sweeter dessert, slightly increase the proportion of sugar. In any case, this jam will be tender, soft and uniform. First, remove the bitterness from the peeled lemons. To do this, soak the prepared fruit in cold water for 15 minutes. After that, cut the fruit into thin slices.
Syrup should also be prepared separately. Take a wide pan, pour sugar in it, and then add 1.5-2 cups of water. Watch the syrup carefully: sugar crystals should dissolve, but not caramelize. After the syrup becomes homogeneous, you can put lemon slices in it. Cook this jam for 10 minutes in 2 divided doses. The interval between brews is 8 hours. Ready lemon jam is laid out in prepared jars in hot form.
The use of zest
Do not throw away the zest, it is better to make jam from the peel of a lemon in a slow cooker. To do this, take the following ingredients:
- Zest with 6 lemons (without white pulp).
- Sugar - 1.5 cups.
- Anise - 2 Stars.
- Water - 250 ml.
Soak the lemon zest in cold water for 1 hour. Add sugar and water to the bowl and turn on the Multi-Cook mode at 160 degrees. Once the syrup has reached a boil, put the remaining ingredients and reduce the temperature to 130 degrees. After 50 minutes, the lemon zest jam will be ready.