Lemon Jam - a quick recipe
Lemon jam is a quick recipe according to which at any time of the year, about an hour or so, you can cook beautiful, fragrant and thick lemon jam or jam for tea. You will need a blender, which is simply irreplaceable for lemons, as lemons together with the peel must be carefully crushed to a puree state. If this is not done, then the peel will be sugared in syrup and turn into unpleasant very hard pieces that will even be difficult to chew.
Industrial-grown citrus fruits are processed. In order not to rot, they are treated with diphenyl (a tasteless food supplement), and covered with a thin layer of paraffin or wax, to increase the shelf life. Unfortunately, this coating does not wash off with cold water, it is necessary to wash citruses with a brush or an abrasive sponge in hot water.
- Time for preparing: 60 minutes
- Amount: 1 liter
Lemon Jam Ingredients
- 500 g of lemons;
- 750 g of sugar;
- 100 ml of filtered water.
The method of making jam from lemons
We start by thoroughly washing the lemons. It’s good to first put the lemons in a pan with boiling water for 1-2 minutes, then transfer to a bowl with warm water and then wash thoroughly.
The washed fruit is rinsed again with boiling water, after such water procedures all the harmfulness from the peel, hopefully, will disappear.
We cut fruits coarsely, put in a blender. Do not forget to separate the lemon seeds, they are bitter!
Add cold filtered water, this will facilitate the work of the blender, and slightly dilute the concentrated fruit puree.
We grind the fruits to a smoothie state, small grains of peel will still remain, but they will boil during the cooking process.
Now mix sugar with lemon mass, if the fruit is not juicy, you can add a little more water, but not more than 50-100 ml.
For cooking lemon jam, a stainless steel pan or deep pan with a thick bottom, high sides and a tight-fitting lid is suitable. You can not cook citrus fruits in cast-iron dishes, dishes with non-stick coating are also not suitable. We shift the lemon puree with sugar into the bowl, mix, put on the stove.
Close the container with a lid, gradually bring to a boil. Sometimes we remove the lid, mix until 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 well stored, if you simply put it in clean jars, but for better preservation, I advise you to wash the jars with soda and steam.
We pour the mass into cans. I didn’t make a reservation, we pour it! At this stage, the jam is completely liquid, like compote, it will thicken as soon as it has cooled to room temperature, and thicken to such a state that in it, as in a quality borsch, the spoon is standing.
After cooling the jam from the lemons, close the jars with clean lids or tie with parchment. We store lemons in an ordinary kitchen cabinet.
By the way, I advise you to choose the thickest-skinned lemons for jam from lemons, so that the ratio of peel to pulp is 1 to 2. Typically, such fruits are not in demand and are sold cheaper.