Lemon jam through a meat grinder

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make lemon jam? Prepare the necessary ingredients. Take thick-skinned lemons. They must first be rinsed well under running warm water and the peel rubbed with the hard side of the sponge. This will remove more contaminants and fruit wax, which is often used to coat fruit to extend its shelf life.

2. STEP 2

   

   Cut the lemons into slices and remove any visible seeds.

3. STEP 3

   

   Grind the fruit using a fine-mesh grinder. I suggest collecting the lemon mass directly into a saucepan or pan in which you plan to cook the jam. Instead of a meat grinder, you can, of course, use a blender. But I like the meat grinder better, because... it is this that provides the same fraction of jam.

4. STEP 4

   

   Add warm filtered water to the lemons and check the puree for seeds. Be sure to remove them. If seeds or parts of them get into the jam, it will be bitter.

5. STEP 5

   

   Add granulated sugar. In principle, sugar can be replaced with any heat-resistant sweetener whose taste you like.

6. STEP 6

   

   Stir the future jam and leave for at least 1 hour at room temperature, covering the saucepan with a lid. During this time, the lemon peel will be saturated with sugar and become softer.

7. STEP 7

   

   Place the saucepan over low heat and bring the puree to a boil. Cook the jam under a closed lid for 30-40 minutes.

8. STEP 8

   

   Sterilize jars in any convenient way. I usually do this. I pour a centimeter of regular tap water into each and heat it in the microwave for 3 minutes at 800 W. The water should boil. Just pour boiling water over the lids.

9. STEP 9

   

   Focus on the color change and thickness: the jam should hold a groove from the spatula for a very short time, but confidently. Plus, keep in mind that the jam will thicken a lot after cooling. Therefore, I recommend removing the jam from the heat as soon as it changes color. Cool it and evaluate the consistency. If necessary, the jam can be cooked further. Using this scheme, you definitely won’t get lemon caramel, which will harden tightly in the jar, like concrete :)

10. STEP 10

    

    We only put hot jam in the jars! Therefore, if you have cooled it, be sure to bring it to a boil again! Seal the jars with lids. Turn it upside down and wrap it in a warm towel. Let the jam cool completely, then put it in the pantry for storage.

11. STEP 11

    

    Treating yourself to such sweet and sour jam is a pleasure! Lemon peels are soft but elastic and pleasant to chew. The consistency of the peel in the finished jam reminds me of marmalade.

Comments on the recipe

Natalia M

23.08.2023

4.5

The other day we bought a kilogram of lemons and immediately had the desire to prepare some for later. I froze it a little in slices, they are convenient to add to drinks, lemon and ice at the same time. And of course I made lemon jam through a meat grinder. True, I was alone at home, and the box with the meat grinder was standing high. In general, I used a blender)) I made sure that the mass was well crushed, but did not turn into porridge. I increased the number of products using a calculator. I got 500 g of lemons, that's five small fruits. By the way, they turned out to have a thin skin and the finished jam did not taste bitter. Additionally, I scalded them with boiling water. After boiling, cook over low heat for 30 minutes. The color had already changed and was becoming darker every minute, and the jam was noticeably thicker. Therefore, you need to watch and not miss the moment when it’s time to remove from the heat and close in jars. We ate the jam that didn’t fit in the jars instantly, it’s very tasty) Sweet and sour, and the balance of flavors is excellent! From 500 g of lemons I got three jars of 180 ml each. and a little testing.