Lemon jam - 48 cooking recipes

If we make lemon jam at home, we will need twice as much sugar as the mass of fruit. There is plenty of acid in it, so we compensate. To soften the lemon peel, you need to blanch it in boiling water for 3-5 minutes. Next - cut as needed, pour in syrup and cook. Store this lemon jam in the refrigerator, or in the cellar if the syrup is well thickened. An option is to make a dessert from the peel at home. Granulated sugar is boiled with water, strips are cut from the yellow and joyful fruit with a vegetable peeler, twisted into spirals and pinned with a toothpick. Pour in sugar water, boil with the addition of vanilla (the combination is amazing), remove the “clips” and store in the cold until convenient. Used for tea and decorating baked goods. Lemon jam is prepared with other fruits and vegetables. Sweet recipes with zucchini and citrus fruits are in fashion. It comes out amber and unusually tasty. The pumpkin is coming. Apple-lemon, pear-lemon, berry - for every taste. In duet (and trio) preparations, it is better to remove the skin with the white part (and veins). When infused, the seeds produce bitterness, so they must be removed.