TOP 13 recipes for preparing lemon preparations for the winter

Lemon is considered a source of a lot of vitamins and nutrients, but it can be consumed not only in its pure form. The fruit tolerates heat treatment well and retains its properties. There are many recipes for preparing lemons for the winter with the addition of various ingredients: fruits, spices. Find the best cooking methods below.

Features of preparing lemon with sugar for the winter

A popular option for preserving lemons in winter is to preserve the fruit in sugar. The fruits are soaked, cut into slices, and covered with sugar. After half an hour, the product is packaged in glass jars and placed in a deep saucepan with water. You need to heat the jars until the sugar is completely dissolved. Then the containers are rolled up with sterilized lids.

Required:

• lemons – 5-6 pcs.;
• sugar – 300 g per jar;
• cloves or cinnamon.

You can harvest citrus fruits whole, but make cuts on one side to separate the juice.

Specifics of choosing citrus fruits

Depending on the variety, lemon fruits can have different shapes, sizes, and smoothness of the peel.

Selection rules:

1. Choose fruits with a uniform color, without depressions, signs of rotting, or black spots.
2. When squeezed, the lemon peel should not be deformed.
3. The smell of citrus should be noticeable through the peel.
4. The shiny surface of the fruit indicates paraffin treatment.
5. The presence of green spots on the peel is a sign of unripe fruit.
6. The uneven surface of a citrus fruit is a sign of a thick peel.

Any defects in the shell indicate improper cultivation or storage. To make preserves, jams and drinks for the winter, it is better not to use soft fruits. If the purchased fruit is bitter, hot water in which it is immersed for a few seconds will help correct the situation.

Preparing the dishes

You need to prepare preserves, jams, and citrus drinks in an enamel container or stainless steel pan. Do not use aluminum, copper utensils or containers that show signs of chipping or damage. The acid contained in lemons will cause the metal to react and allow harmful substances to penetrate into the workpiece.

The finished product should be stored in glass containers, washed and sterilized in advance. The lids of the jars must also undergo heat treatment.

Dried lemon can be kept in glass or paper bags.

What can you make from lemons at home?

Methods for preserving citrus fruits for the winter are varied. The fruits are preserved whole, crushed, sugar and spices are added, jam and drinks are made, and dried. Such preparations are not only consumed in their pure form, but also used as a dressing for meat, fish and sweets.

Jam with mint

For preparation you will need:

• lemons – 2 pcs.;
• sugar – 500 g;
• mint – 200 g;
• water.

Mint and yellow fruits are washed well, crushed and filled with water. Boil for 15 minutes, remove from heat and let sit for half a day. The resulting mass is filtered, sugar is added, boiled for another 5 minutes and poured into jars. The jam will be liquid; if necessary, you can add a thickener or starch. You can make it for future use; it keeps well all winter.

Jam

Making jam for the winter is not difficult. Lemons are crushed through a meat grinder and covered with sugar. Insist for half an hour and send to cook. After 10 minutes, remove from heat, cool and bring to a puree consistency. The resulting mass is boiled again and poured into jars.

Candied lemon peels

Ingredients:

• lemons – 1 kg;
• sugar – 500 g;
• water – 5 l.

To prepare candied fruits, only the zest is used. It is crushed and poured for 2 days to remove bitterness. The soaked peel is boiled in boiling water for 3-4 minutes. The procedure is repeated three times.

The boiled peels are poured into a syrup made from water and sugar and simmered until the liquid has completely evaporated.

The resulting mass is spread on a baking sheet and baked in the oven for an hour at a temperature of no more than 80 degrees.

This product should be stored in a cool, dry place.

Lemon zest

There are several ways to preserve lemon zest for the winter.

Options:

1. Freezing - cut off the yellow part of the peel, chop it and put it in the freezer.
2. With sugar – the peel is crushed and ground with granulated sugar. Store in the refrigerator in a tightly closed container. Used for making desserts and baking.
3. Drying - the peel is cut into thin strips and baked in the oven. Used in preparing drinks.
4. In powder form, the dry zest is ground into dust. Used as a seasoning for various dishes.

Ginger with lemon and honey

Components:

• lemons – 1-2 pcs.;
• ginger root – 200 g;
• honey – 500 g.

Fruits and roots are washed well, cut into pieces and sent to a blender to create a puree. Mix with honey. If it is dense in consistency, melt it in a water bath. The resulting mixture is packaged in small jars. The product contains a lot of vitamins and helps cope with colds.

Jelly

Ingredients:

• lemons – 4 pcs.;
• sugar – 0.5 kg;
• lemon juice – 0.5 l;
• water.

Citrus fruits are crushed and pitted. Pour in 3 glasses of drinking water and cook until the mass is reduced by half. Pour sugar into the prepared product and boil for half an hour. Check the condition of the syrup and fruit zest. Pour the finished mixture into jars and roll up.

"Dry processing"

Ingredients:

• lemons 4-5 pcs.;
• butter – 100 g;
• honey – 200 g;
• walnut – 300 g;
• seedless raisins – 300 g.

The mixture does not require heat treatment.All ingredients of the recipe are crushed, mixed and packaged in clean jars. Store in the refrigerator.

It is recommended to consume the vitamin mass every day. It helps strengthen the immune system.

Preservation with garlic

Required:

• citrus fruits – 5 pcs.;
• garlic – 3 cloves;
• salt;
• thyme.

The fruits are washed and boiled for a couple of minutes, cooled. Garlic cloves are crushed and placed on the bottom of the jars, after mixing with salt. The fruits, cut on one side, are placed in the container, successively sprinkled with garlic, salt and spices. The prepared container is filled with the liquid in which the citrus fruits were boiled. The jars are rolled up and stored in a cool, dark place.

Pickles for meat

Lemons for meat are prepared according to the principle of salting with garlic. Proportions of products are taken based on personal preferences.

Washed citrus fruits are cut into one of the bases and filled with salt and bay leaf. Place in layers, alternating with pepper and other spices. The jars are filled with lemon juice and allowed to brew for two weeks.

Spicy preserved with coriander

For the recipe:

• lemons – 1 kg;
• salt – 50-70 g;
• lemon juice;
• water;
• coriander.

Citrus fruits are cut at one of the bases and covered with salt. Place in jars and sprinkle with coriander. Juice is squeezed out of one of the fruits and poured equally into containers with the preparation. The remaining volume is filled with water and sealed.

You can use it after a month.

Apple-lemon marmalade

Ingredients:

• citrus fruits – 4 pcs.;
• apples – 1-2 kg;
• water;
• sugar – 1.5 kg;
• mint optional.

Lemons are cut into slices and filled with water for 6-8 hours. Then the mass is boiled for 10 minutes, peeled and diced apples, sugar, and mint sprigs are added. Boil the mixture until completely thickened.At the end of the procedure, the mint is removed and the preparation is distributed into jars.

Lemon-ginger confiture

A couple of large lemons are cut into thin slices and mixed with 50 g of ground ginger. The prepared ingredients are covered with sugar and the juice is allowed to flow. After half an hour, begin to cook over low heat, cooling the mass every 3-4 minutes. Repeat boiling three times. The lemon slices should become transparent and the syrup should be thick and viscous.

“Five-minute” lemon

Ingredients:

• lemons – 1 kg;
• sugar – 1.5 kg;
• water.

To prepare the “five-minute” citrus, cut it into rings or half rings, add half of the granulated sugar, and let it brew for a couple of hours. At this time, syrup is boiled from water and the remaining refined sugar. Mix with infused fruits and boil for 15 minutes. Remove from heat and let steep for 5 hours. The boiling procedure is repeated three times and poured into containers.