Lemon jam

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make lemon jam? Prepare the necessary ingredients for this. Choose large, dense lemons with smooth skin. These lemons have a thin subcutaneous layer. If you take lumpy lemons, they have a very thick white layer, which means there will be a lot of thick, bitter pulp in the jam.

2. STEP 2

   

   Scald the lemons with boiling water. This will wash them out and make them a little softer.

3. STEP 3

   

   Cut off the stems on both sides of each lemon. Cut the lemons themselves into pieces and remove all the seeds. Also remove any internal white veins that you come across.

4. STEP 4

   

   Grind the prepared lemons in any way convenient for you. You can pass them through a meat grinder or grind them in a chopper. Then place the lemon mixture in a saucepan and add sugar. Add some water. Leave to stand for 30 minutes until the sugar begins to dissolve.

5. STEP 5

   

   Then place the pan on the fire and bring to a boil. Boil for about 10 minutes. Don’t forget to stir so that nothing burns. Then remove the jam from the heat, cover with a lid and leave to cool. The lemon jam will become lighter and thicker. Bring it to a boil again. If you want a more uniform consistency, you can additionally use an immersion blender.

6. STEP 6

   

   Prepare the jars. Sterilize them in any way convenient for you. This can be done in the oven, in the microwave or over hot steam.

7. STEP 7

   

   Pour the hot jam into prepared jars and close the lids tightly. Cool and store in a cool place. Enjoy your meal!

Comments on the recipe

Natalia M

05.09.2023

4.9

I recently made lemon jam, and now I made lemon jam at home using this recipe. There were five lemons, I weighed them and then used a special calculator to calculate the amount of sugar I needed. This time I crushed the lemons in a meat grinder. The sugar dissolved in the lemon mixture for about three hours, stirring periodically. The recipe says that you need to boil the jam for 10 minutes and judge, I did just that. By the way, at first I thought that there was too much water here, but it turned out to be very necessary, otherwise you could make not jam, but lemon candy) After cooling, I brought it to a boil again and sealed the jam in jars. This must be done quickly, the jam will thicken before your eyes. One jar was opened the next day and the resulting lemon jam was very tasty and fragrant. It's so nice to drink tea with citrus deliciousness. This is also a great way to preserve a storehouse of vitamins for the winter!