Lemon jam is a quick recipe where you can cook beautiful, fragrant and thick lemon or tea tea at any time of the year in about an hour or so. You will need a blender, which is simply irreplaceable for jam from lemons, as the lemons with the peel must be thoroughly ground to a puree. If this is not done, the peel will sugared in the syrup and turn into unpleasant, very hard pieces, which even chew will be difficult.
Citrus fruits grown on an industrial scale are processed. In order not to rot, they are treated with diphenyl (a tasteless food additive), and covered with a thin layer of paraffin or wax, to increase shelf life. Unfortunately, this coating is not washed off with cold water, it is imperative that you wash the citrus with a brush or abrasive sponge in hot water.
- Cooking time: 60 minutes
- Quantity: 1 l
Ingredients for making lemon jam:
- 500 grams of lemons;
- 750 g of sugar;
- 100 ml of filtered water.
A method for making jam from lemons.
We start with a thorough washing of lemons. It is not bad to first put the lemon leaves in a saucepan with boiling water for 1-2 minutes, then put it in a bowl with warm water and then wash it thoroughly.
Washed fruit rinsed again with boiling water, after such water procedures all the harm from the peel, hopefully, disappear.
Cut large fruits, put in a blender. Do not forget to separate the lemon bones, they bitter!
Add cold filtered water, this will facilitate the work of the blender, and slightly dilute the concentrated fruit puree.
Grind the fruit to a state of smooth mashed potatoes, small grains of peel will still remain, but they will be boiled out during the cooking process.
Now mix sugar with lemon mass, if the fruit is not juicy, you can add some more water, but not more than 50-100 ml.
For cooking lemon jam, a stainless steel saucepan or a deep pan with a thick bottom, high sides and a tight-fitting lid are suitable. You can not cook citrus fruits in cast iron, dishes with non-stick coating is also not suitable. We shift the lemon puree with sugar into the container, mix, put on the stove.
Close the container with a lid, gradually bring to a boil. Sometimes we remove the lid, stir until the sugar is completely dissolved, and the mass boils. Cook for 45 minutes, 10 minutes before the end of cooking, remove the lid.
This jam will be stored well, if you just put it in clean jars, but for better preservation, I advise you to wash the jars with soda and steam it.
Spill the mass in banks. I did not make a reservation, it is the spill! At this stage, the jam is quite liquid, like compote, it will thicken as soon as it cools to room temperature, and thickens to such a state that in it, as in a high-quality borsch, a spoon stands.
After cooling the jam of lemons, close the jars with clean lids or tie them with parchment. Store the lemon jam in a regular kitchen cabinet.
By the way, I advise you to choose the thickest-skinned lemons for jam from lemons, so that the ratio of the peel to the pulp is 1 to 2. Usually such fruits are not in demand and are sold cheaper.
