How to cook jam from lemons

Each of us loves lemons. But people with high acidity can not eat them, although I really want to. A wide range of useful properties in citrus simply can not be counted. Therefore, each hostess tries to make oranges, lemons and grapefruits on the table as often as possible. So why not make jam from lemons? It will be able to please everyone with its gentle taste with sourness. There are several options for preparing it, which makes it possible to choose the one suitable only for you.

Jam from lemons. Recipe number 1.

This method is one of the longest, but it gives an excellent result. We need for 500 grams of lemons 1.5 kilograms of granulated sugar. Lemons are cut into slices as thin as possible. Fill with artesian water and cook until the crusts are absolutely soft. After that, merge the lemon decoction and on its basis cook a thick syrup. For two cups of broth we take two glasses of sugar. Lemon slices are cooled in a bowl and put into glass jars, which we prepared for jam. The finished syrup is cooled and poured into cans with slices. Close with a plastic lid and let stand overnight. In the morning, drain the syrup from the cans and bring to a boil, adding a little sugar. Again, we cool and pour into cans. Lemons are in syrup until the morning. The next day the whole procedure is repeated. The cooled jam is rolled in cans. It can be stored in a room or in a refrigerator, this will depend on the availability of space.

Jam from lemons. Recipe number 2.

For this recipe, one kilogram of lemons, one and a half kilos of sugar and four glasses of water will be needed. Choose a grade of thin-skinned lemons. Rinse the fruit well under running water, then cut into thin slices or circles. We remove all the seeds, otherwise the jam will turn out to be bitter. Fold the sliced lemons in the enameled basin, fall asleep with sugar and fill it with water. Cook on low heat for 2 hours stirring constantly. Ready jam we cool in a basin and already cold we spread on banks. If you keep the jam in the fridge, then you can not roll the cans, but cover them with plastic covers.

Jam from lemons. Recipe number 3.

The easiest recipe for those who like a uniform consistency, but wants to make jam from lemons. Through the meat grinder we scroll a kilogram of lemons with peel to the state of gruel. We fall asleep with two kilograms of sugar and let's stand for a while. After half an hour, the lemon-sugar mixture is mixed and in an enameled basin put on a small fire. We cook, for two hours, stirring constantly. Hot jam is poured into prepared cans and sterilized for about 15 minutes. Banks roll. Cool it under the towel, putting the bottom up. The prepared jam can stand at room temperature.

For connoisseurs of citrus fruits, you can advise you to prepare jam from oranges and lemons. It is perfect not only for evening tea drinking, but also for decorating cakes. And the jam in the jar is just a feast for the eyes. To prepare it, we prepare one kilogram of thin-skinned lemons and oranges, four kilograms of sugar and two glasses of water. We rinse the fruit under a stream of hot water and dry it with a towel. We cut into slices as thin as possible and add them to the enameled basin. We fall asleep lobules half of the sugar and leave to stand for an hour. After the fruit has given a large amount of juice, fill them with the remaining sugar, pour water, mix well and cook on low heat for two or three hours until completely ready. Jam it is necessary to constantly stir and remove the emerging foam. Ready-made hot jam is poured over pre-prepared cans, rolled up and slowly cooled under a towel.