TOP 16 simple and delicious recipes for making lemon jam for the winter

Delicate, amber, with a pleasant sourness, the dessert will decorate any tea party on cold winter evenings. Making lemon jam is not a complicated process, and the result is not only a tasty, but also a healthy treat. Lemon contains a large amount of valuable macro- and microelements and vitamins. They help strengthen the immune system, normalize heart function, participate in hematopoiesis processes and perform other functions in the body.

The subtleties of making lemon jam for the winter

It’s not difficult to prepare such a delicacy, the main thing is to observe some subtleties:

• citrus fruits need to be soaked in boiling water to remove bitterness;
• to eliminate bitterness, you can remove the zest and soak it separately;
• It is recommended to remove the bones inside;
• if the white layer under the peel is thick, it must be cut off;
• You need to use a thin layer of zest, it is this that gives the rich taste and bright color;
• Readiness is checked by testing: put a little mixture on a saucer; if it thickens quickly when cooling, the jam is ready.

Product selection

The quality, concentration and taste of the finished dessert depend on the correctly selected lemon fruits:

• the fruits must be whole, without signs of spoilage;
• the skin should not be thick, the thicker the peel, the more bitterness it will be and the longer it will have to be soaked, or removed altogether;
• do not use fruits with wrinkled skin;
• the fruits should be hard, softness indicates not freshness, they will not be juicy.

Preparing containers

The success of the preparation depends not only on the preparation, but also on the correct preparation of the container. Containers must be free of chips at the neck, clean, sterilized and dry. If they contain water, the jam will spoil and ferment.

You can sterilize:

• in the oven;
• in the microwave;
• possible boiling;
• over the steam.

Best Recipes

The uniqueness of this dessert is that many new interesting delicacies are prepared based on the basic version. Spices, fruits, oranges, and ginger are added to it.

Quick recipe

To get jam you need:

• lemon – 1 kilogram;
• water – 130 milliliters;
• sugar – 1 kilogram.

Sequencing:

1. Peel the lemons with a brush. Boil for 5 minutes.
2. Cut into slices or cubes, as desired.
3. Boil syrup from water and sugar, add citrus fruits, simmer for 30-40 minutes. Add vanilla if desired.
4. Check readiness by placing some on a plate.
5. Place in prepared container and close.

Lemon jam with fruit pieces

For variety, you can use strawberries, currants, apples, pears, plums, pineapples, mangoes, and physalis.

The jam is cooked according to the scheme indicated above. Add fruit pieces 15 minutes before the end of cooking.

Recipe for meat grinder

Preparation using a meat grinder will allow you to obtain jam of a uniform consistency. The set of components used is the same as in the quick recipe. Additionally, you can use cinnamon and vanilla.

Sequencing:

1. Soak lemons in boiling water for 10 minutes. Cut, remove the seeds and twist.
2. Add the specified amount of sugar.
3. Boil for half an hour and pour into jars.

With added water

A classic set of ingredients is used.

Action plan:

1. Soak lemons in boiling water for 10 minutes.
2. Cut into thin wheels, add a liter of water and leave for 10 hours.
3. Boil for a quarter of an hour, add sugar and continue cooking for about an hour. During this time, the liquid will evaporate and the slices will become transparent.

From lemon juice

The jam from the juice will be transparent, with a sunny tint.

Cooking diagram:

1. Wash, cut and pass 1 kilogram of lemons through a juicer.
2. Place the pulp in a gauze cloth; it will be in the juice during the cooking process.Substances in the skin allow the mass to thicken faster.
3. Pour 1.2 kilograms of sugar into the juice and cook for half an hour.
4. Remove the bag with the cake and pour the mixture into the prepared container.

With zest

Jam with peel when finished looks like candied fruit. A classic set of components is used.

Sequencing:

1. Separate the peel and soak for an hour in cold water. Drain the liquid and soak again.
2. Cut the peel into cubes, add sugar and boil for 10 minutes.
3. Grind the lemons in a blender or pass through a meat grinder. Place on the peel and simmer for another quarter of an hour. Divide into jars.

No cooking

This jam is called “Vitaminka”. Not only tasty, but also incredibly healthy dish. The absence of heat treatment will allow you to preserve maximum vitamins.

Sequencing:

1. Soak a kilogram of lemons in boiling water for 10-15 minutes. Drain the liquid and dry it. The fruits must be completely dry, otherwise the jam will ferment.
2. Grind through a meat grinder and add 1.5 kilograms of sugar. Let stand for a quarter of an hour, stirring occasionally until it dissolves. Place in a sterilized, dry container and store in the refrigerator.

With oranges

Oranges will add brightness, aroma and richness to lemon jam.

Necessary:

• orange – 450 grams;
• lemon – 450 grams;
• sugar – 1 kilogram.

Sequencing:

1. Wash citrus fruits. Remove the skin from the oranges. Cut into slices, remove seeds. Add sugar.
2. Squeeze the juice out of the lemons with your hands. Pour over oranges.
3. Cut the squeezed lemons into strips, add a liter of water, boil for 5 minutes, drain the liquid, add again and cook for half an hour.
4. Using a sieve, drain the liquid from the lemons into the oranges. Boil for half an hour and beat with a blender.
5. Cut the orange zest into thin strips or small cubes, place in the lemon-orange mixture and cook for another quarter of an hour.
6. Place into prepared container.

With ginger

Lemon and ginger are a combination that is not only tasty, but also healthy.

Necessary:

• lemons – 1 kilogram;
• ginger – 230 grams;
• sugar – 1 kilogram.

Sequencing:

1. Squeeze the juice from one lemon and boil the rest for 10 minutes.
2. Cut into pieces, remove the seeds and beat with a blender. Pour out the prepared juice.
3. Add sugar and boil for half an hour.
4. Peel the ginger, grate and add to the lemon. Boil for another 10 minutes, put into jars.

With oranges and ginger

Lemon-ginger jam with oranges is prepared according to the previous recipe. Cut 450 grams of oranges into pieces and blend with the oranges in a blender. Increase the amount of sugar by 200 grams.

With cinnamon and vanilla

Jam with spices has a spicy delicate taste. If desired, you can use only vanilla. Jam is prepared according to a quick recipe. 10 minutes before the end of heat treatment, add 5-7 grams of vanilla and half a cinnamon stick.

With gelatin

If the housewife doubts the result, that the mass will gel, you can use gelatin. Jam is prepared according to any of the proposed recipes.

1. For the specified amount of products, 15 grams of gelatin are needed. You need to fill it with 100 milliliters of water and wait until it swells.
2. At the end of cooking, place in hot jam and boil for 2-3 minutes. Divide into jars.

With kiwi, bananas and orange

This jam is prepared according to the recipe with oranges. 10 minutes before the end of cooking, add 2 kiwis and 2 bananas, whipped in a blender.

With nutmeg

Nutmeg will add a special piquancy to the jam.The taste is not for everyone, but it's worth a try. Prepared according to the recipe with vanilla and cinnamon, you just need to add 5 grams of nutmeg.

In the bread machine

This assistant will quickly and without hassle make a wonderful, delicious dessert. The set of components is according to the classic quick recipe.

Action plan:

1. Boil the lemons for 10 minutes, cut into small slices, and place in a bread maker.
2. Add the specified amount of sugar and set the desired mode. If there is none, set a mode that requires cooking for 1.5 hours.
3. Place the finished jam into jars.

Recipe for confiture in a slow cooker

The set of components can be used from any recipe; the main secret is that the multicooker will make this jam without expending the housewife’s time and effort.

Sequencing:

1. Boil lemons for 10 minutes. Finely chop and place in a multicooker bowl.
2. Add sugar and wait half an hour until the juice separates.
3. Set the “Baking” mode for 1 hour at 120 ^O.
4. Place the prepared jam into jars.

Dessert storage

Hermetically sealed containers are stored indoors for a year, in dark, cool rooms for up to 2 years. “Vitaminka” - jam without cooking - is stored exclusively in the refrigerator for no more than six months.