Lemon jam with peel: simple recipes for all occasions

Long winter evenings a fragrant cup of tea with lemon will be very welcome. But if you are already tired of the usual tea, you can get a jar of fragrant jam from the fridge and enjoy the taste of summer. And what if you combine these two pleasant and useful procedures? Today we try to make a lemon jam with peel. But first we will stock up on the products.

The easiest recipe

If you want to keep a maximum of vitamins in the jam, cook the dessert without heat treatment of lemons. In order to provide yourself and your family with a supply of vitamins for a month ahead, you will need:

• 1 kilogram of lemons,
• 1 kilogram of granulated sugar.

Such jam will become an indispensable assistant in the prevention of colds, as well as the first manifestations of flu symptoms. Raw jam from a lemon with a peel prepare so. Lemon fruits are thoroughly washed and doused with boiling water. Now you need to remove the remains of the peduncle and tail, and also cut each fruit into four parts. Seeds are best to remove, and lemon quarters to pass through a meat grinder. To the received vitamin weight it is necessary to add sugar and to mix jam a wooden spoon. In sterilized jars, lay out the lemon mass and clog the capron cap. This jam of lemon and peel is stored in the refrigerator.

Citrus Mix

For real connoisseurs and gourmets of citrus we present our next recipe. Take two varieties of citrus: oranges (or tangerines) and lemons. You can experiment with three types of fruit, just reduce the proportions. For one kilogram of granulated sugar you will need 1 kilogram of citrus. Before you a detailed dosage:

• Oranges (tangerines) - 0.5 kg.
• Lemons - 0.5 kilograms.
• Sugar sand - 1 kilogram.
• Clean drinking water - 1 glass.

Cooking process

To prepare a jam of oranges and lemons with a peel, the fruits must be prepared in advance. Lemons should preferably be dropped completely into cold water and left to soak for two days. Water will pull out of the fruit excessive bitterness. Immediately before cooking the jam, all the citrus fruits are blanched in boiling water for 15 minutes. Then the fruit is transferred to a container of cold water and left for another 8 hours. And only after that each fruit is heeded and cut into slices. All the bones that come across when cutting are removed.

The syrup is prepared separately: the sugar in the saucepan is mixed with water, heated and brought to a boil. In a separate pot or enameled basin, cilantly slices are added, then poured into them with hot syrup. The fruit-sugar mixture is allowed to stand for 4 hours. After that, cook for three meals for 10 minutes with two-hour intervals between cooks. This recipe is not as complicated or tedious as time-consuming. However, the result will surpass all your expectations. Such a beautiful jam is not a shame to put on the table before the guests during the New Year holidays.

Lemon jam with peel: a recipe with a root of ginger

To prepare a spicy and unusual jam you need the following ingredients:

• One big lemon.
• The root of ginger - 1 piece.
• Sugar sand - 450 grams.

Rinse the root of the ginger and lemon under the cool running water. With ginger peel the cuticle, then cut the ingredient for the jam with thin plates. Lemon wipe or dry well, also cut into thin rings. It remains to connect the components and add to them granulated sugar. Before you put the jam of lemon and peel 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 the fire.

Do not be afraid to cook a piquant dessert on 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 a hot form, spread the jam over sterilized jars, close them and wrap them with a towel until completely cooled. Then put the jars in the refrigerator.

Recipe for those who do not like bitterness

If you do not like the characteristic bitterish taste in dessert, then prepare jam from lemons without skin. The zest can be peeled off with a special device, can be removed with a knife, or it can be grated on a grater. Now we are left with only a sour and useful flesh. Here is the list of ingredients required:

• Lemons of medium size - 9 pieces.
• Sugar sand - 1,3 -1,5 kg.

If you want to get a sweeter dessert at the output, somewhat increase the proportion of sugar. In any case, this jam will turn out to be gentle, soft and homogeneous. First, with the cleaned lemons, remove the remnants of bitterness. To do this, soak the prepared fruit in cold water for 15 minutes. After that, cut the fruit into thin slices.

The syrup should also be prepared separately. Take a large saucepan, put sugar in it, and then add water in the amount of 1.5-2 cups. Carefully follow the syrup: the sugar crystals should dissolve, but not caramelize. After the syrup becomes homogeneous, you can put in it lemon slices. Cook this jam followed by 10 minutes in 2 divided doses. The interval between cooking is 8 hours. Ready lemon jam is put into prepared cans in a hot form.

Using the zest

Do not throw the zest, better prepare the jam from the peel of lemon in the multivark. To do this, take the following ingredients:

• Zedra with 6 lemons (without white pulp).
• Sugar sand - 1.5 cups.
• Anis - 2 stars.
• Water - 250 ml.

Soak the lemon zest in cold water for 1 hour. Add the sugar and water in the bowl and turn on the "Multiprocessor" mode at 160 degrees. As soon as the syrup comes to a boil, put the remaining ingredients and lower the temperature to 130 degrees. After 50 minutes, the lemon zest preserves will be ready.