Lemon jam

Category: Blanks
Lemon jam

Ingredients

New Harvest Lemons 1 kg. (chemically untreated)
Sugar 800-1000 grams
The water is clean 500 ml

Cooking method

  • Lemons for jam take a new crop, chemically unprocessed and thin-crust.
  • Wash the lemons in warm water, cut off small green tails (attachment points), cut into 4 pieces, remove all seeds. You don't need to peel off the lemons or remove the white membranes.
  • Pour water into a saucepan with a thick bottom, put sugar, dissolve it, boil for a couple of minutes so that the sugar does not crystallize later.
  • Dip the lemons into the syrup, let it boil, reduce the heat to medium and boil the mass for 20-25 minutes, then turn off the heat and leave the lemons for a day.
  • Lemons will also give their own juice, there will be a lot of liquid. Boil the liquid a couple more times over medium heat until the lemons are completely soft and the liquid boils down and starts to gel. After boiling, remove the pan from heat and leave for a day, during which time a good jelly appears in the pan.
  • Transfer lemons in portions to a blender bowl and beat until finely puree. Transfer the puree back to the saucepan to the liquid, stir. I additionally smashed the puree in a saucepan until completely homogeneous.
  • Stir the mass and boil for another 10-15 minutes on low heat, stirring constantly. At this time, the mashed potatoes begin to spit well and qualitatively in different directions, I had to cover it loosely with a lid and stir constantly with a spatula.
  • I pour the finished mashed potatoes into jars and close them with lids, turn them over on the lids and bring them to cool completely.
  • It turned out to be a very cool lemon puree jam, it keeps its shape well without pectin and gelatin.
  • I show the jar after cooling down, the mass froze tightly that after turning it over and did not go down.
  • Lemon jam
  • Lemon jam
  • Lemon jam
  • Lemon jam
  • Lemon jam

Note

The result is pleasing! I did not even expect that the jelly would solidify so tightly without additional measures.
I got a few kilograms of lemons at a good price, and I had to attach them - I did!
Just how many seeds were in the lemons - I took them out, took them out ... then I caught them in a saucepan
But now for bread, and with cheese, and in baked goods, or stew meat, and ... then everywhere
Cook with pleasure and bon appetit! Lemon jam

Regina V.
I don't boil lemons and don't add water. If you grind them with a skin, add sugar to taste and heat it in the microwave, you get a wonderful frozen mass.
Tanyulya
Vkuuusno. I do it without water. True, I eat without bread, I also add ginger. Vkuuusno
We must try with your method ... first boil, then blender .. I first blender everything, then boil it, but more often it flies away raw
Admin

Tan, I just wanted to make jam, like citrus, with skin. And boiled jam has just such a taste, citrus. And you can sculpt from it, and lay in the filling.
I have a couple more pounds. such lemons, I will probably dare them raw, but a large number will be poorly stored, even in the refrigerator
Tanyulya
Quote: Admin

Tan, I just wanted to make jam, like citrus, with skin. And boiled jam has just such a taste, citrus. And you can sculpt from it, and put in the filling.
I have a couple more pounds. such lemons, I will probably dare them raw, but a large number will be poorly stored, even in the refrigerator
I grind raw, with skins and sometimes straight with bones, and then boil. Now you need to try to boil first, and then blender.
Admin
Quote: Tanyulya

I grind raw, with skins and sometimes straight with bones, and then boil. Now you need to try to boil first, and then blender.

Thank you, I'll try to do this, but without bones there were a lot of them soooo, a nightmare
Galin
On the weekend I will definitely try, for a long time I wanted to do something similar, but here the recipe is ready. Thank you!!!
inucya
How do you know that lemons are not chemically processed?
Admin
Quote: inucya

How do you know that lemons are not chemically processed?

And you try to wash the purchased lemon with hot water. Processed lemon, and all other dried fruits, will immediately stain your hands with grease, petroleum jelly. I wash such dried fruits and fresh purchased fruits in water, in a bowl, add a drop of dishwashing liquid until the oily film peels off, and then rinse with clean water.
It's better than eating the petroleum jelly from the fruit. And then, dish detergent is intended for washing dishes with which we eat, therefore it is safer in this situation than other washing chemicals.
Bishka
Quote: Regina V.

I don't boil lemons and don't add water. If you grind them with a skin, add sugar to taste and heat it in the microwave, you get a wonderful frozen mass.

And how much to warm up in the microwave and at what power?
tinaff
Quote: Admin

Processed lemon, and all other dried fruits, will immediately stain your hands with grease, petroleum jelly.

I'm afraid it's not that simple.
We sell organic citrus fruits least twice as expensive as non-bio; the labels always indicate that it is organic. Outwardly, they cannot be distinguished by anything, and there is no wax coating on the inorganic.
MariS
Vkusnoooo! The jam looks so appetizing, especially in the last photo - on a bread with cheese
With a cup of coffee - mmm, delicious.
Tan, thanks for the recipe. Maybe I'll cook at my leisure ...
But what if you try it from Abkhaz lemons? Or will they taste too bitter?

I was once treated to a lemon English jam. The jar is so tiny, for a couple of teaspoons, but it costs, they say, not cheap at all ...
Admin
Quote: tinaff

I'm afraid it's not that simple.
We sell organic citrus fruits least twice as expensive as non-bio; the labels always indicate that it is organic. Outwardly, they cannot be distinguished by anything, and there is no wax coating on the inorganic.

Well, it's hard for me to judge about Canada. Here you need to torture the sellers, what kind of fruit shelves with BIO fruits and herbs from other countries, especially from Italy, began to appear. I bought BIO lemons, I liked them, they have a thin crust, they wash normally, the smell is wonderful, and the taste ...
Yes, these lemons are much more expensive, but you have to pay for BIOs I can even distinguish pure lemons by their appearance, looking at the Abkhaz bio

I bought lemons at the market, Abkhazian lemons of the new harvest, they do not have time to chemically process them, they go in kilograms in years! Last year, these lemons lay in my refrigerator in chamber zero until February-March, so they were eaten in tea. And now I have a lot of them ... from greed and love for pure lemons
Admin
Quote: MariS

Tan, thanks for the recipe. Maybe I'll cook at my leisure ...
But what if you try it from Abkhaz lemons? Or will they taste too bitter?

I was once treated to a lemon English jam. The jar is so tiny, for a couple of teaspoons, but it costs, they say, not cheap at all ...

Marinka, to your health!
I also cooked a new harvest from Abkhazian lemons Do not taste bitter! There is certainly a lemon flavor, a slight bitterness, as without it! But this is inherent in all citrus fruits, or you need to peel off the peel and white membranes, then there will be no that piquant bitterness, for which I love lemon jams. You can squeeze the juice and make jam, but where to put the zest? If you just dry it and then add it everywhere for piquancy? I'm not ready for such a feat now
Njashka
Lemons of the new harvest ... are they by autumn?
Lemons do not grow in the country ..
The store sells ...
Admin
Quote: Njashka

Lemons of the new harvest ... are they by autumn?
Lemons do not grow in the country ..
The store sells ...

In the fall, new harvest lemons appear on the markets, especially Abkhazian ones - thin-crust, with a twig and very fragrant even through the peel.
I really love these lemons and look forward to their appearance on the market

If in a store, then it is better to choose thin lemons too.
fray Zayac
began to cook .. and the crusts became hard during the cooking process - the blender does not take them o_0
I am terrified (((
marina-asti
Admin, Tatyana, put the cook yesterday
Dip the lemons into the syrup, let it boil, reduce the heat to medium and boil the mass for 20-25 minutes, then turn off the heat and leave the lemons for a day.
Lemons will also give their own juice, there will be a lot of liquid. Boil the liquid a couple more times over medium heat until the lemons are completely soft and the liquid boils down and starts to gel.

2 hours after the 1st cooking, they started to gel, tonight I thought I’ll just boil it a second time, but now I think, can I blender right away and skip the second cooking? There is good jelly in a saucepan right now.
What do you think?
Admin

Marina, you can not cook a second time for a long time, if the jelly turned out good and you liked it in taste and consistency.
But, after the "blender" I recommend boiling the jam for at least 5-7 minutes in order to disinfect the mass after contact with the blender.
And pour it hot into the jars
marina-asti
Tatyana, yeah, thanks, I also thought that I had to blender and see. Of course I'll boil after that. But I also have hard crusts, I will look at them in the evening.
Admin

I have already ordered lemons and kumquats of the new harvest, I will definitely make jams from them
Well, I really love citrus bitterness in jams
marina-asti
I generally can't have lemons in such quantities)))) But this year, something "struck"

In a month, I already ate 3 servings of lemon Kurd from Chuchelka))) I decided to diversify the diet
Admin
Quote: marina-asti
But this year, something "struck"

So you really want and need to But, do not be very zealous
M @ rtochka
Can you make today's lemons? Not a new crop, but not sold for dear, tempting
Admin

Can! You just have to rinse them well in water, add dishwashing detergent and rub them to wash off paraffin-petroleum jelly and others like them.
I bought a special detergent for washing baby dishes and vegetables (for children)
Erhan
I made lemon jam today. The slices turned out to be of such a beautiful caramel color that it was a pity to grind.
Lemon jam
I didn't know that there is so much pectin in the peel of lemons, and the preparations with lemons are so thick.
Here's the jam, ready-made, on the bagel dough:
🔗
Admin

Sveta, what a beautiful slice, just amber Well, and let it remain in this form, it will be nice to savor tea I also love such "pieces of gummies"
To your health! I'm glad that the recipes please you
Erhan
Tatyana, late, I already ground everything and used some of it on Bagels with jam and walnuts... And in slices I have jam, which is completely citrus. And I will have to do something else lemon, since I have this lemon of the interdonato variety, it cannot be kept on a tree for a long time, but it cannot be stored either.
Admin
Svetalook here lemons Lemons, oranges, tangerines, kumquats ... and what they eat with)))

Have you tried such lemons?

Lemon jamTable marmalade made from salted lemons.
(Admin)


Rolls took to bookmarks
Erhan
Tatyana, no, I haven't tried it - there are ingredients with a spicy taste, and I don't have any horseradish. Yes, and I do not have time, to be honest, our olives are now ripe, and there is so much fuss with them.
Admin
Quote: Erhan
Our olives are now ripe

Happy!
Erhan
She didn't grind the last batch of lemon jam too finely. I really liked the rind pieces - those chunky gummies.
Admin

Svetaas I understand you I also love pieces in jam, savor them
Erhan
"... But now for bread, and with cheese, and in baked goods, or stew meat, and ... then everywhere ..."

I will add one more option. I melted dark chocolate, mixed it with lemon jam and made sweets for coffee.The result was very pleasing. In addition, I don't use water now, but lemon juice, which makes the taste of the jam more intense.
Admin

Sveta, how interesting, I’m taking as a keepsake to cook with lemon juice
I went and mix jam with chocolate

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