Table of contents:
Video: Lemon Jam Is A Quick Recipe. Step By Step With Photo
Lemon jam is a quick recipe, according to which at any time of the year, in about an hour and a little, you can cook a beautiful, aromatic and thick lemon jam or jam for tea. You will need a blender, which is simply irreplaceable for lemon jam, since the lemons, along with the peel, must be thoroughly chopped 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.
Citrus fruits grown on an industrial scale are processed. In order not to rot, they are treated with biphenyl (a tasteless food additive), and covered with the thinnest layer of paraffin or wax to increase the shelf life. Unfortunately, this coating cannot be washed off with cold water; it is imperative to wash the citrus fruits with a brush or an abrasive sponge in hot water.
- Cooking time: 60 minutes
- Quantity: 1 L
Ingredients for lemon jam
- 500 g lemons;
- 750 g sugar;
- 100 ml of filtered water.
Method of making lemon jam
We start by washing the lemons thoroughly. It's a good idea to first put the lemons in a saucepan with boiling water for 1-2 minutes, then transfer to a bowl of warm water and then wash thoroughly.
Rinse the washed fruits with boiling water again, after such water procedures, all the harmfulness from the peel, hopefully, will disappear.
Cut the fruit into large pieces, put it in a blender. Do not forget to separate the lemon seeds, they are bitter!
Add cold filtered water to make the blender easier to handle and slightly dilute the concentrated fruit puree.
Grind the fruit to a smooth puree, small grains of the peel will still remain, but they will boil during the cooking process.
Now we mix sugar with lemon mass, if the fruits are not juicy, you can add a little more water, but not more than 50-100 ml.
A stainless steel saucepan or deep frying pan with a thick bottom, high sides and a tight-fitting lid is suitable for making lemon jam. Citrus fruits cannot be cooked in cast iron; non-stick cookware is also not suitable. We shift the lemon puree with sugar into a container, mix, put on the stove.
We close the container with a lid, gradually bring to a boil. Sometimes we remove the lid, stir until the sugar completely dissolves and the mass boils. Cook for 45 minutes, remove the lid 10 minutes before the end of cooking.
This jam will be well stored if you just put it in clean jars, but for better preservation, I advise you to wash the jars with soda and steam them.
We pour the mass into jars. I didn't make a reservation, we just pour it! At this stage, the jam is completely liquid, like a compote, it thickens as soon as it cools to room temperature, and it thickens to such a state that it contains a spoon, like in a high-quality borscht.
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.
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.