How to make lemon jam without zest. Lemon jam with peel: simple recipes for all occasions Lemon jam recipe

Method for making lemon jam

Everyone will like lemon jam, without exception.
Delicate, with a pleasant acidity, invigorating aroma and fantastically beautiful to look at. After a spoonful of lemon jam, migraines will go away and colds will be cured faster. But it would be a mistake to think that lemon jam is prepared exclusively for treatment. This is a wonderful stand-alone dessert, or a filling for a delicate sponge roll. Some people are put off by the bitter skin of lemons. They don’t like candied fruits and for such picky people there is a recipe for delicate jam.

1 kg lemons;
0.5 kg sugar;
250 g of water.

Wash the lemons in warm water with a brush. If you plan to further use the peel for candied fruits, or simply dry the zest, pour boiling water over them.

Pat the lemons dry with a paper towel, peel them and cut them into small slices. Be sure to get rid of the seeds, they are very bitter and will completely ruin the dessert.

Pour water into a stainless steel pan and add sugar. Place on the stove and cook the syrup. Once the sugar has dissolved, add the sliced lemon slices to the syrup.

Bring the jam to a boil, stir it very carefully with a wooden spoon and remove the pan from the stove.

Let the jam rest and cool.

Place the pan back on the stove, bring to a boil, and simmer for 5 minutes. You need to do 3-5 such approaches with boiling and cooling, depending on how thick the jam you want to get.

Lemon itself is an excellent preservative, and when paired with sugar, the shelf life of such jam completely exceeds all reasonable limits. And yet, follow the rules of hygiene: pour the jam only into sterilized jars and store it in a cool place.

The zest can be somewhat bitter if it is not pre-treated, but if this does not bother you, you can simply cut the lemons, along with the peel.

But, I offer an alternative option that everyone will like.

So, wash the lemons and remove the peel with a sharp knife. Chop the fruits themselves, sprinkle them with sugar and leave them to release their juice.

Cut the peel into thin strips. You can take not all the zest, but from one or two lemons. Leave the rest for candied fruit or dry it.

Place the chopped peel into boiling water and boil it for 10 minutes.

Drain the water and add the boiled zest to the lemons. If the lemons give little juice, add water and place the pan on the stove. Cover the pan with a lid and cook the lemon jam for 20-30 minutes. After this, pour the hot jam into jars and close them with lids.

Lemon jam is quite stable and does not require special conditions for its storage. The main thing is the absence of direct sunlight and normal room temperature.

Every year, in the winter, when lemons have not yet risen in price, I make delicious jam from them. This delicacy turns out to be very tasty, and healthy too. Don’t think that jam can only be used by adding it to tea, not at all! It can be eaten plain or spread on bread.

The ingredients needed to prepare the delicacy consist of two components: lemons and sugar. Like this! Everything is quite simple and without high costs.

There are two ways to make lemon jam. The first is that lemons are simply twisted in a meat grinder, and then sugar is added to them. This delicacy is called fresh lemon jam. However, in our case, we will stick to the second method, where the jam will still be cooked.

As you understand, the consistency between the two types of jam will be different. If in the first case, it will turn out to be just a liquid mass, then in the second, it will be thick and viscous.

Well, let's start with the longest and my least favorite process - washing lemons. Wash them very well with soda, and then dip each one into boiling water. This process is necessary because lemon peels are now treated with wax. Therefore, in order not to harm the body, be sure to follow this procedure.

Grind the washed lemons together with the peel in a meat grinder.

Add sugar to the twisted fruit. Let's mix.

Then put the resulting lemon jam into jars.

If you eat the jam right away, then cover the jar with a regular nylon lid. If you plan to eat it later, then screw the jar with a metal lid.

Do you love lemon jam? Then it's better to cook it fresh.

This way, all the most important and useful things will be preserved, and the delicacy will delight you with an amazing aroma

To make lemon-orange jam you will need:

Wash the fruits well and dry.
Carefully peel them off the colored part of the skin. The skins of one lemon and one orange will still be useful.
Remove the soft white skin from the fruit. If you leave it, then lemon and orange jam will have coarse fibrous inclusions.
Disassemble the fruit into slices. You need to try to free at least half of the lobules from the film membranes. This treatment will give the lemon-orange jam a more pleasant and delicate texture.
Coarsely chop the citrus fruits. During this process, you need to remove all the seeds. If this is not done, the seeds will give a bitter taste and the jam will be spoiled.
Place the chopped citrus fruits in a suitable non-oxidizing pan and cover with sugar. Stir and leave on the table for two hours.
Cut the remaining skins into thin strips and add them to the pan before cooking.
Place the pan on the fire and heat to a boil. During this process, stir the lemon-orange jam several times.
Reduce the heat to low so that the contents are just barely simmering, and cook for about 40 minutes. Do not stop the stirring process, otherwise citrus jam, like any other, may burn.
Transfer the finished jam into a suitable jar.

Cookman to help

if possible, then not only for jam, but also for food, it is advisable to buy table oranges with thin peel; if you buy these fruits from Morocco, they will have very few seeds, and they will taste very sweet;
You can peel citrus fruits without damaging the pulp using a tablespoon, place the spoon through a small cut between the fruit and the peel with the convex side up and, moving the spoon in a circle, remove all the skin.

Sequence of making orange and lemon jam:

wash and peel the fruits;
remove the white skin, remove the partitions from the slices, remove the seeds and chop everything coarsely;
add sugar and add chopped peel from one lemon and one orange;
cook until thick, about 40 minutes.

Lemon-orange jam will not only be an excellent addition to tea and a filling for pies, rolls, cakes, but will also help you recover during a cold.

We start by thoroughly washing the lemons. It’s a good idea to first put the lemons in a pan of boiling water for 1-2 minutes, then transfer them to a bowl of warm water and then wash them thoroughly.

We rinse the washed fruits again with boiling water; after such water procedures, all harmful substances from the peel will, hopefully, disappear.

Soak and rinse lemons in hot water

Cut the fruit coarsely and put it in a blender. Don't forget to separate the lemon seeds, they are bitter!

Slice the lemons, remove the seeds and place in a blender

Add cold filtered water, this will make the blender easier to work with and will slightly dilute the concentrated fruit puree.

Add some cold water

Grind the fruit to a smooth puree; small grains of peel will still remain, but they will soften during the cooking process.

Grind lemons until puree

Now mix the sugar with the lemon mixture; if the fruit is not juicy, you can add a little more water, but not more than 50-100 ml.

Mix lemon puree and sugar

For cooking lemon jam, a stainless steel saucepan or deep frying pan with a thick bottom, high sides and a tight-fitting lid is suitable. You cannot cook citrus fruits in cast iron cookware; cookware with a non-stick coating is also not suitable. Transfer the lemon puree and sugar into a container, mix, and place on the stove.

Let the lemon jam cook

Close the container with a lid and gradually bring to a boil. Sometimes we remove the lid, stir until the sugar is completely dissolved and the mixture boils. Cook for 45 minutes, 10 minutes before the end of cooking, remove the lid.

Cook lemon jam covered for 45 minutes, stirring occasionally

This jam will be stored well if you simply put it in clean jars, but for better preservation, I advise you to wash the jars with soda and steam them.

Pour the mixture into jars. I didn’t make a mistake, we’re pouring it! At this stage, the jam is completely liquid, like compote, it will thicken as soon as it cools to room temperature, and it will thicken to such a state that it, like high-quality borscht, can hold a spoon.

Pour lemon jam into sterilized jars

After the lemon jam has cooled, close the jars with clean lids or tie them with parchment. We store lemon jam in a regular kitchen cabinet.

Lemon jam

By the way, I advise you to choose the thickest-skinned lemons for lemon jam, so that the ratio of peel to pulp is 1 to 2. Usually such fruits are not in demand and are sold cheaper.

In order for your jam to retain all the beneficial properties of fruits, berries and vegetables, you simply do not need to cook it. And in this recipe I will tell you how to prepare a similar delicacy from lemons.

INGREDIENTS

Lemon 1 piece
Lime 1 piece

can be replaced with another lemon

Fresh ginger 1 piece
Pumpkin 200 Gram
Honey 150 grams

First, we wash all the necessary ingredients. Then put the lemon and lime in a bowl and pour boiling water over them, leave for a couple of seconds, this will help us get rid of the bitterness.

Peel the pumpkin and ginger and cut into small cubes.

Drain the water from the lemon and lime, cut them together with the peel into small pieces and remove the seeds.

We transfer all the ingredients into one container, add honey and grind everything using a blender or other kitchen equipment, if available.

From all the ingredients described above, approximately 500 ml of finished jam is obtained. By the way, you can change the amount of certain products depending on your preferences, but this jam must contain lemons, ginger and honey. Bon appetit and good health!

Due to the high content of vitamins and microelements that make up citrus fruits, jam is recommended for people:

with diseases of the liver and cardiovascular system;
prone to frequent colds;
with gastrointestinal problems;
with high cholesterol.

Useful tips and tricks

To prepare delicious melon jam without hassle and avoid unpleasant surprises in the form of exploded jars and spoiled food, use our tips:

Get rid of the orange seeds during the cooking process, otherwise the jam will taste bitter.
When slicing melons, use a shaped knife or a special small spoon that resembles a ball.
Try replacing white granulated sugar with coconut sugar. It contains iron, zinc, sulfur and amino acids, which makes it much healthier. Depending on the processing method, the product tastes like caramel or nuts. 1 g refined sugar = 10 g coconut sugar.
To sour the sugary jam, 15 minutes before the end of cooking, add sour lemon, cut into thin slices along with the zest.
To keep jars of blanks longer, after sterilization, turn them upside down and cool under a blanket. Then move it to the pantry.
To prepare the preparations, use utensils made of aluminum or stainless steel. In enamel bowls or pans, the mixture will burn to the bottom.
A multicooker will help reduce cooking time to a minimum.
To seal jars, use regular tin lids with threads or metal lids with a sealing key. Nylon lids are not suitable because air penetrates under them, which means that the product will be spoiled.
Sterilize glass containers by microwave or steam before pouring jam.

Lemon-orange jam

Jam helps strengthen the immune system and has an antipyretic effect, and also regulates the activity of the central nervous system. With regular use, it prevents the occurrence of heart attack and atherosclerosis, improves the mechanism of waste removal and metabolic processes, has an antiseptic effect, strengthens capillaries and relieves swelling.

It is prohibited to consume dessert if:

ulcers of the stomach and duodenum;
increased stomach acidity;
at the time of exacerbation of gastritis;
allergic reactions to citrus fruits.

In small quantities, the delicacy is useful for children, nursing and pregnant women.

From apples and oranges

Time: 8 hours.
Number of servings: 20 persons.
Calorie content of the dish: 5009 kcal.
Purpose: for dessert.
Kitchen: homemade.
Difficulty: medium.

Don't like making rolls? Try making jam from oranges and apples, which does not require sterilization, and even after long-term storage it does not spoil if you keep the jars in the refrigerator. Take small containers, 300-500 g in volume, so as not to keep each of them open for a long time. You can use any variety of apples, but the green ones will have the most interesting taste.

Ingredients

apples – 1.5 kg;
oranges – 900 g;
sugar – 1 kg.

Cooking method

Cut the fruits into equal cubes without peeling (remove the seeds).
Add sugar and let the fruit sit for an hour.
Place on the stove, wait for it to boil, cook for 10 minutes.
Leave there for 6 hours.
Cook for another 3 minutes, pour the jam into jars.

Tangerine jam from slices

Tangerines are a holiday for everyone! Do you want the holiday to last until summer? Then you need a recipe for tangerine jam in slices! Tasty, aromatic, beautiful, like amber. Tangerine jam in slices will make any day a holiday for you!

Peeled tangerines 1 kg

Make syrup from sugar and water. Place tangerine slices into boiling syrup, bring to a boil and cook for 10 minutes. Turn off the gas, cover the jam with a lid and leave for 6-8 hours, preferably overnight. After the specified time, turn on the gas again and cook the jam until tender, so that the syrup reduces a little and the tangerines are cooked.

Classic recipe with peel

Fragrant orange confiture is a great idea for breakfast. Sweet orange jam with zest goes well with toast, regular bread, pancakes, and pancakes. It is used as a filling for pies or a layer in cakes. Such a dish will appeal not only to adults, but also to little gourmands, it will charge you with positive emotions for the whole day and will have a beneficial effect on the health of your household. Orange jam stabilizes stool and normalizes intestinal function.

To prepare 400 ml of orange jam with zest you will need the following ingredients:

3 pieces of large citrus;
3 tablespoons freshly squeezed lemon juice;
granulated sugar.

The process of preparing and cooking dessert is quite labor-intensive, so you should be patient in advance. Step-by-step cooking recipe:

Prepare the fruit. Wash the oranges thoroughly, cut off the peel (orange layer) with a knife.
Cut the peeled zest into thin strips, place in a bowl, cover with purified water and leave for a day in a cool place. This manipulation will help get rid of the specific bitter taste of orange peel.
Place the peeled oranges in a plastic bag and also put them in the refrigerator.
The next day you can begin further cleaning of citrus fruits. Separate the white layer with your hands or a knife so as not to damage the integrity of the fruit. Divide the orange into slices, peel them from membranes and cut into small pieces.
To calculate the correct proportions of sugar, you will have to use a kitchen scale. For every 100 grams of pulp there are 60 g of granulated sugar.
Orange pulp, soaked zest, sugar and lemon juice are mixed, placed in an enamel pan and put on fire.
Bring the fruit mixture to a boil and cook over medium heat for half an hour. The boiled product should cool and infuse for 2 hours.
Boil the confiture again, pour into sterilized jars or serve immediately.

The result is a medium-thick jam with pieces of fruit and zest. The consistency of the finished product directly depends on the cooking time. To make the jam liquid, cook it for 15-20 minutes. The sweet dessert is perfectly stored in the refrigerator if you put it in an airtight container.

Jam without heat treatment

The lemon jam recipe is simple and easy to make. However, there is a way to prepare lemon delicacy without heat treatment, which helps preserve even more vitamins and nutrients. This brew will be an excellent weapon in the fight against colds, especially for young children and the elderly.

For a kilogram of aromatic citrus fruits, you will need to take the same amount of granulated sugar. Preparation is incredibly simple:

the fruits are washed;
remove the skin;
remove the seeds;
finely chopped;
mix with sugar.

All that remains is to put it into jars. All these are recipes for jam from lemons without peel. However, you can make jam from lemons with peel; to do this, you just need to wash the fruits as thoroughly as possible and do not spare boiling water when rinsing. Otherwise the recipes are the same.

Despite the fact that cooked lemon jam is placed in sterilized jars, it can be stored for a relatively short time. About two months in a refrigerator or cellar specially equipped for storing food. If you store jam longer, it loses its valuable and beneficial properties.

Pumpkin and orange

Time: 1 hour.
Number of servings: 15 persons.
Calorie content of the dish: 897 kcal.
Purpose: for dessert.
Kitchen: homemade.
Difficulty: medium.

This delicacy has a lot of advantages: firstly, it is a tasty storehouse of vitamins, and secondly, there is not a single gram of sugar - only honey, which is much more healthy. Choose nutmeg pumpkin varieties (pear-shaped): it is sweeter and has more tender flesh. If you want a more interesting taste, you can add lemon or a little grated ginger root.

Ingredients

pumpkin – 1 kg;
oranges – 0.8 kg;
honey – 100 g;
water – 250 ml.

Cooking method

Cut the washed oranges into cubes, remove the seeds with a sharp knife, and grind the pulp and peel in a meat grinder until the consistency is uniform.
Grind the pumpkin pulp in the same way and mix with the orange pulp in a saucepan.
Pour in water, cook for 40-45 minutes. at low power.
Add honey, stir. After cooling completely, pour into jars and store in the refrigerator.