Lemon Jam: 7 recipes for cooking

Lemon is a useful fruit that contains a huge percentage of vitamin C, essential for the human body. Such a fruit is excellent for colds in winter, as well as a great tonic in the summer heat. From lemons are often prepared different healthy drinks to strengthen the immune system. Lemon jam is no less popular nowadays. In its finished form, such a wonderful treat has an amazing aroma and flavor.

Lemon jam is not only an independent dessert for tea. It is also suitable for various baked goods, as a filling for pies, puddings, and as a component of a refreshing lemonade or morsel. The pronounced citrus flavor will appeal to fans of sour, aromatic sweets.

In this article, we will describe several amazing recipes for lemon jam, as well as consider the calories, all the ingredients and a few basic rules that should be followed when preparing such a treat. Cooking jam is easy, every housewife will be able to cope with it in her home kitchen.

Composition and calories

The chemical composition of yellow citrus fruits is diverse. As already described above, they are rich in vitamin C (ascorbic acid). In addition, lemons contain a large percentage of vitamin D, PP and several B groups. Of minerals there is potassium, calcium, phosphorus and others. This fruit differs from the rest with a huge percentage of carotene, bioflavonoids, pectins and citrine. And also the fruit is rich in some amino acids, such as apple and citric. From all this we can conclude that lemon jam is the healthiest of all winter cellar treats.

In the old days, lemon jam was made solely with honey, which gave great benefit to the dessert and made it less calorie-dense. But nowadays, this ingredient has been replaced by regular sugar, which has made the jam more budget-friendly and calorie-dense. 100 g of the product contains:

• proteins: 0;
• fats: 0;
• carbohydrates: 60;
• Calories: 240.

The table above shows that lemon jam is a high-calorie product. Therefore, people sitting on diets need to be especially careful when consuming it and eat it only in small quantities and only for therapeutic purposes.

What is useful lemon jam

As already described above, lemon jam is a source of ascorbic acid. It has an antiseptic effect. It is thanks to ascorbic acid jam has restorative properties and helps to get rid of various types of swelling. This sweet restores strength after a prolonged cold, strengthens the immune system.

Thanks to the bioflavonoids contained in lemons, eating such a delicacy helps to strengthen capillaries. Pectins remove excess cholesterol and harmful substances, thereby preventing the development of cardiovascular disease and atherosclerosis.

Such a treat is especially useful for young children, pregnant, breastfeeding women and the elderly.

The harm of lemon jam
Like any other jam, lemon jam can also harm the body, especially people with the following problems:

• hyperacidity of the stomach:
• Kidney and genitourinary system diseases.

How to choose lemons for jam

Lemon - not a capricious fruit, but still before cooking, you need to consider a few rules, so that the jam turned out to be rich, fragrant and tasty. Here are some of them.

Lemon jam is best made exclusively from fresh, ripe citrus fruit. To know their degree of maturity, you can simply rub your finger on the skin: if you feel a strong aroma, then the fruit is ripe and fresh, but if the smell is almost imperceptible, then the fruit is stale.

When making jam from lemons, stir it necessarily only with a wooden spoon. Also the pan for cooking such jam should be only of stainless steel, no aluminum, as the whole mass can oxidize and get an unpleasant dark orange color. Exactly for the same reason, glass jar with jam should not be turned upside down, so that the mass does not touch the metal lid.

How to make lemon jam: recipes

Some hostesses during the cooking of any jam make some mistakes, after which the dessert turns out tasteless, unappetizing, with an ugly hue. The presented options for cooking lemon jam will not only help you choose the right one, but also teach you how to cook the dessert correctly, so that the delicacy came out really flavorful.

Classic recipe

Traditionally, only the yellow citrus, sugar and a small amount of water are added to lemon jam. This jam turns out bright yellow in color, with a pronounced aroma and appetizing consistency.

Ingredients:

• lemons - 8 pcs;
• 3 kg of sugar;
• 850 ml of water.

Step-by-step preparation:

1. Lemons are well washed with a soapy solution, as their peel is delicate and quickly absorbs harmful substances for the body.
2. Dried lemons with a paper towel, they are cut together with the skin in small slices, put in an enamel bowl.
3. Pour water, pour half of the sugar.
4. Place on a medium flame, with frequent stirring bring to a boil, removing the foam as it forms.
5. Boil on the same fire for a quarter of an hour.
6. Turn off the heat, a container with jam away on a special stand and leave at room temperature for 6 hours with the lid on.
7. After that time, poured the remaining sugar in a container, boil after boiling for another quarter of an hour.
8. Again, turn off the heat, leave the jam for 6 hours to infuse.
9. Lemon jam is ready, it is placed in jars, close the lids.

Lemons can be washed not only in a soapy solution, but also simply with a soft sponge with any dish detergent, after which you should carefully rinse them under running water.

Five-Minute Recipe

The next recipe is from the list of quick ones. It takes only 50 minutes to prepare. It differs from the classic one in that the lemons are not sliced, but grinded with the peel in a blender. No water is added; the jam is cooked solely on the juice released from the lemons. The dessert turns out fragrant, delicious, with a delicious gelling consistency.

Ingredients:

• 6 lemons;
• 1.6 kg of sugar.

Step-by-step preparation:

1. Thoroughly washed citrus fruits are cut into small pieces, remove the existing pips, grind in a blender into a fine mass.
2. The mass is completely filled with sugar, stir and leave for a quarter of an hour.
3. Place a container on medium heat and from the moment of boiling boil for 5 minutes.
4. Poured into clean jars, cover with plastic lids.
5. After a complete cooling put in the refrigerator.

Instead of regular sugar, you can use a special, gelling, in which case it is enough to boil jam just 1 minute.

Recipe for lemon jam with zucchini

This is the original version of lemon jam. The zucchini, with its neutral flavor, emphasizes the light hue of the citrusy treat, making it even more delicate, with a nice, thick consistency. You don't even feel the presence of the vegetable when eating this sweet.

Ingredients:

• zucchini - 4 pcs;
• lemons - 3 pcs;
• 2 kg of granulated sugar.

Step-by-step preparation:

1. Zucchini are washed, dried, cut with the skin in small cubes.
2. Wash lemons are cut in the same pieces with zest.
3. Put everything in an enamel bowl, pour sugar, mix well, set aside for two hours.
4. Place on a stove with a medium flame, after boiling it boil for 10 minutes. Turn off the heat, the jam insist 6 hours.
5. The second time boiled after boiling for 10 minutes.
6. Again insist 6 hours and spread in clean containers, close lids.

It is desirable to take only young, fresh zucchini.

Lemon and orange jam recipe

The wonderful combination of lemons and oranges makes the jam especially fragrant, with an attractive amber hue. The process of making this citrus jam involves pre-cleaning the fruit from the white film, which gives the delicacy tenderness and soft taste.

Ingredients:

• oranges - 7 pcs;
• lemons - 7 pcs;
• 2 kg of sugar.

Step-by-step preparation:

1. All washed citrus fruits are freed from the skin.
2. The skin is cut into thin strips.
3. Flesh of the lemons and oranges are cut into slices, free of white membrane and pips.
4. Cut the pulp into small cubes, put in a bowl, cover with sugar and set aside for a couple of hours.
5. Add to the mixture chopped peel, put on a stove with medium heat, after boiling for 6 minutes, stirring constantly.
6. Adjust the heat to the minimum, cook for another 40 minutes, stirring constantly.
7. The hot jam is spread out in glass jars, closed with lids, cooled and put in the refrigerator for storage.

Oranges for such jam must necessarily choose only with thin peel.

Recipe for lemon jam with lavender flowers and vanilla

Lavender combines well with citrus fruits, it emphasizes their aroma and sourness. It is a quick jam, and most of the time is spent steeping the lemons with sugar. It turns out such a jam incredibly fragrant, useful, with a slightly tart taste.

Ingredients:

• 4 lemons;
• 1 kg of granulated sugar;
• dried lavender flowers - 45 g;
• vanillin - 7 gr;
• 235 ml of water.

Step-by-step preparation:

1. Citrus is well washed, dried, cut into cubes.
2. Put the lemons in a container, leave for two hours, covered completely with sugar.
3. Place on a stove with medium heat, add dry lavender, vanillin, boil after boiling for a quarter of an hour.
4. Adjust the heat to the lowest setting, boil for half an hour.
5. Hot cooked jam is spread in glass containers, close with lids, cool down, and send to the refrigerator for storage.

Lemons for this jam can be cut not only into cubes, but also slices. It is important not to overdo it with the addition of vanillin, otherwise the jam will acquire an unpleasant, sugary taste.

Recipe for Lemon Jam with Ginger

And this recipe for lemon jam is even healthier than the previous ones. Thanks to the included ginger, the useful properties of lemon jam increase several times. Such a treat will cope with any cold in winter time. In the finished form, it turns out delicious, with a pronounced sweetness and a pleasantly jelly-like consistency.

Ingredients:

• 3 lemons;
• 1 small ginger root;
• sugar - 450 g.

Step-by-step preparation:

1. The lemons are cut into small cubes, poured into a container with sugar, set aside for a couple of hours.
2. After this time, a container with the mixture is placed on the stove, chopped in a blender ginger root is poured, regulate the medium flame of the fire, from the moment of boiling, boil for 10 minutes.
3. Turn off the heat, insist jam for 6 hours.
4. Return to the stove with the same flame, simmer for 10 more minutes after boiling, and leave for 6 hours.
5. Stacked in jars ready jam closed with lids. Store in the refrigerator.

If you want to cook this jam quickly, the lemons can be ground through a mincer, in which case they no longer need to insist with sugar for two hours. For a variety of flavor and aroma, in addition to ginger, you can also take ground cinnamon or cloves.

Recipe for lemon jam in a hurry

In the following variant of jam from lemons in the composition also includes ginger, only it is prepared without heat treatment. Instead of sugar, honey is added here, which makes it less caloric and more healthy. In its finished form, it has a natural citrus flavor, a beautiful appetizing hue. This jam is excellent as a prophylactic against colds in the wintertime, consumed by 1 tsp. on an empty stomach.

Ingredients:

• 5 lemons;
• ginger root - 1 pc;
• Honey - 300 g.

Step by step preparation:

1. Ginger root is cleaned, washed, dried on paper towel, ground in a blender (you can use a regular grater).
2. Lemons are washed, cut together with the skin in sticks.
3. Transfer the lemons and ginger in an enamel bowl, add honey and mix well.
4. Spread the mass in sterile small jars, close with plastic lids, put in the refrigerator for storage.

If desired, lemons, as well as ginger, can also be ground in a blender.

Rules for storing jam

Lemon jam is a rather capricious product, so it cannot be stored in the cellar or at room temperature. It is perfectly stored only in the refrigerator under simple iron or plastic lids for no longer than two months. So a big stock of this wonderful treat to make it will not work. Maximum 2-3 jars to enjoy in the winter cold delicious dessert and protect your body from colds.

Because of the acid present in the lemons, jars and lids for jam does not need to be sterilized, just scald them with boiling water and dry on a towel.

In the case of raw jam, cooked without heat treatment, the dessert should also be stored only in the refrigerator under plastic lids.

Interesting facts about lemons

Over the past tens and hundreds of years, lemons have become so popular in consumption that they have practically become part of the general human diet. However, most people do not know and do not even realize how many interesting facts there are about this wonderful, useful citrus. Here are a few:

1. Lemons came to us from India and China. Nowadays, these citrus fruits are grown in almost every southern corner of the world. However, they can only be found in the wild in India and China, which means that the first fruits originated in these countries.
2. Lemon is an antimicrobial. Back in the last century, people often used lemon water to wash hands, face, to rid themselves of various kinds of contagious infections. Lemon juice was diluted in water in a ratio of 1:2 and washed. A more acidic water, which was diluted 1:1, was used for drinking as a treatment for cholera and various intestinal diseases.
3. Lemons are a remedy for gums. Many dentists often advise patients to rub lemon peels on their gums, which helps saturate them with beneficial substances, gives them strength, and prevents bleeding.
4. Lemons are used to make a fragrant essential oil. To prepare 1 kg of such a remedy requires peeling 3,000 citrus fruits.
5. There are lemons with and without bitterness. Well-ripe lemons are known to have a pronounced acidity and pleasant flavor, but unripe - a slight bitterness. It is ripe lemons that are the most useful.
6. Lemons are sweeter than strawberries. Of course, lemons are not sweeter than strawberries, because they only have 3% sugar, while strawberries have 6%. But still, if you take a closer look, lemons can be sweeter. A single fruit weighs 100g, which means it has 3g of sugar, while a single strawberry weighs 20g, which means it only has 1.2g of sugar.
7. The lemon is a beautiful plant. For a few decades in Europe they were grown only for ornamental purposes. But around the same time in Asia they were already a treasure of gardens. Not only were they grown for the beauty of the plot, but they were also used in the preparation of various dishes, juices, sweets, and also used for medicinal purposes.
8. The lemon was a gift from Alexander the Great. During his campaign to India, Alexander the Great brought several lemons to Europe, to which the inhabitants gave the name "Indian apples." The taste of those fruits strongly resembled that of a real apple.
9. The reward for the lemons. The famous James Cook was given a gold medal by the British Admiralty for saving sailors from such a terrible disease as scurvy. To avoid vitamin C deficiency, James suggested that everyone should take lemons with him on the voyage. Since that time, all British sailors began to be called "lemon drinkers.
10. Lemon is a delicacy. Back in the 18th century, many Russians ordered pickled lemons by parcel from Holland; back then they were a real delicacy, which was difficult to buy in Russian stores. Nowadays their taste is almost forgotten, but in India this method of preserving lemons is still the most effective way of preserving all the useful vitamins.
11. The lemon is a sign of love. In Spain the symbol of mutual love was the orange, and of unrequited love the lemon. In old times in this country, a lady had the right to give her suitor a lemon to let him know that his love does not cause any reciprocal feelings.
12. Lemon Kafelnikov. The famous Frenchman Evgeny Kafelnikov in the old days was called a lemon, because he was a very reserved, serious and almost taciturn man. However, he was known to be very different at home.
13. Lemon and blueberries. In ancient times, it was customary to serve blueberries with lemon during a holiday feast, because eating these berries stained the teeth a darker shade. This was not exactly beautiful in high society. Lemon was the savior of the situation, it whitened the teeth and gave them a pristine shine.
14. Lemon and salt. In the case of over-salting any dish, many housewives immediately add an additional amount of water. However, the added water spoils the entire taste of the dish. To give it a pleasant, moderately salty taste, simply add a little lemon juice.