How to cook lemons: delicious recipes

It makes no sense to talk about the benefits of lemon. This has long been known to everyone. You can buy fruit at any time of the year; it is sold everywhere. And how to cook jam from lemons?

What do you mean why? It's tasty! For example, pouring lemon ice cream on sweet ice cream yields a real delicacy. Or make on its basis an amazing sauce for duck or fish. With fragrant tea, aromatic jam is a real pleasure. Moreover, it’s not at all difficult to cook this healthy treat.

How to choose lemons for jam

Some hostesses make jam from old or spoiled fruits. Cut rotten or sore spots, soak in water ... Well, really get a good product from the junk?

For jam, fresh fruits are chosen, with a clean shiny skin, a natural color. Lemon should pleasantly heavy hand. Too light means that the fruit is ripped off a long time ago and has lost a lot of moisture. Pay attention to the place of attachment of the stalk. The cut is fresh — you can take it. Strongly dried up or wrinkled - it is better to leave the old man on a store shelf.

Tip. Before buying, lightly rub the skin with your finger. Fresh lemon immediately smells strongly. The long-standing gives away the fragrance barely.

Training

Prepare lemons, regardless of the selected recipe. And there are a great many of them! With a peel, without, with additives, of pure taste, raw, boiled. It will take a long time to list.

Basis for lemon jam:

1. Fruits are washed thoroughly with clean water with a soft sponge or brush. This will remove a thin layer of food wax, which processed any fruit for long-term storage.
2. Then water is boiled, lemons are immersed there for 2 minutes, after being pulled out, wiped. Thanks to this operation, they will give away more juice and aromatic substances. Tip. There are recommendations to pre-boil the fruits for 20-30 minutes. This is not true. Aromatic oils will evaporate, the flesh will be watery.
3. Depending on the recipe, the zest is removed or left. Lemons themselves are cut in a convenient way - with rings, cubes, slices. You can skip through the meat grinder.
4. Sliced ​​fruits are pre-sprinkled with a little sugar. Approximately 50 g per 500 g of raw materials. This will allow you to get even more juice.

Tip. Always carefully remove the bones. They will not bring harm to jam. But few people smile while eating spitting with hard fibers or chewing the bones themselves.

There are two types of lemons: boiled or raw. The first can be eaten in any quantity, if the condition of the gastrointestinal tract allows. The second, even to absolutely healthy people, is recommended to be used only as a prophylactic. For example, from a cold or to strengthen the heart muscle. It is clear that a kind of medicine does not burst with spoons.

Classic recipe

• lemons, with peel, 2 kg
• granulated sugar, 2 kg 400 g
• clear water, 4 glasses

Procedure. Prepare raw materials, cut into thin half rings. Pour half a serving of sugar. Leave for 2 hours, stir occasionally.

Then put on a slow fire. Pour in pre-prepared syrup from water and the second half of a serving of sugar. Boil for 15 minutes, removing the foam.

Turn off the fire, leave the jam for 5 hours. After a while, boil again for 15 minutes and set aside for 5 hours.

Repeat the procedure a third time, after hot pour into banks. This jam is covered with plastic lids, stored in a cellar, basement, pantry, refrigerator.

Tip. In the summer heat, you can breed several tablespoons of jam from lemons with drinking water.Then add a few leaves of fresh mint and ice cubes. And now almost ready lemonade! Natural, self-made, without dyes and similar chemicals. Plus the content of vitamins and antioxidants is off scale.

Multicooker Recipe

Modern technology is a good help for hostesses. And let Orthodox citizens knock themselves on the chest with their fist and shout that the most natural food is obtained only on an open fire.

There’s some kind of kindergarten! The crock-pot significantly saves time and clean dishes. And lemons make it look like jam. In the end, everyone will decide for himself - in what way to make blanks.

Composition:

• 1 kg of lemons
• 1 l 200 ml of water
• 1 kg 300 g sugar

Prepared fruit with water is loaded into the bowl. Set to cook for 1 hour at a temperature of 120-130 ° C. Then add all the granulated sugar, and cook under the same conditions for another 45 minutes.

Tip. If there is a “Multipovar” function, then the jam is prepared even easier.

Such a workpiece is stored in any cool place for about 6 months. It is only unlikely that she will stand idle for so long. It’s very aromatic and amazing in taste.

Folk trick came up with a lot of jam recipes from seemingly completely inappropriate products: pumpkin, tomatoes, even mushrooms. Or take at least zucchini. The vegetable itself is not very good for jam. Slight smell, almost tasteless. But it’s worth adding a couple of lemons, the workpiece will sparkle! Amber cubes, stunning aroma, huge benefits.

And why not add to lemon jam. Cognac, ginger, favorite spices, quince ... full of options, the scope for imagination is very extensive. Who is stopping the experiment? Try it, maybe you can invent your own unique recipe.

"Dry" method of cooking lemon jam

A unique substance in the amount of nutrients and vitamins is obtained in a dry way. Yes, and this can be called jam with a stretch. But what is the use of the obtained miracle remedy! Strengthening the cardiovascular system, preventing colds and atherosclerosis, increasing immunity and overall body tone. In the end, a great mood for the whole day!

Preparing the jam using the “dry” method is easy. Here you do not have to boil, cool, roll up. You only need a meat grinder, a glass deep bowl and a wooden spatula.

• lemons, 4 pcs
• honey (natural), 200 g
• butter (unsalted), 100 g
• dark raisins, 300 g
• walnuts (peeled), 300 g

Fruits are prepared as described above. Then they pass through a meat grinder along with nuts and dried fruits. Add oil and honey. Thoroughly knead, lay out in clean, dry jars.

Store “dry” jam only in the refrigerator. Taking 1 tbsp. l on a day in the morning on an empty stomach, after 2 weeks you can feel the effect. The main thing is that only after tasting this piece, stop in time. It tastes so good that it is almost impossible to do.

Raw Lemon Jam - Standard

Someone will say: “Oh, wash the meat grinder later, reluctance ...”. Well, there is a way for the very lazy. From this jam will not lose its taste, aroma or usefulness.

You only need fruit and granulated sugar in a ratio of 1 to 2. That is, take 300 g of lemons for 300 g of lemons. Prepare the fruits, cut into cubes or straws. Fall asleep with sugar. Leave for 12 hours in a glass or ceramic bowl. Stir every hour. Then gently pour into jars, close with plastic lids.

Keep strictly in the refrigerator. Use as needed or desired. And it will not take long, because exotic and refreshing taste leaves few people indifferent.

Tip. Lemons contain acid. Therefore, in any form, they are recommended to be eaten with caution. Especially with diseases of the digestive tract.

Useful Tips

1. So that in the process of cooking the raw materials do not turn into porridge, it is necessary to take wide dishes. For example, a basin or pan for sterilizing workpieces. The thicker the walls of the tank, the less likely it is to get a burnt mixture.
2. Copper or stainless steel are ideal. Then the fruits will not oxidize and retain their color and aroma in all its glory.
3. You can add a little natural vanilla during cooking. This will give the jam a particularly refined aroma. Just do not overdo it! Adding vanillin from greed “yes more, more!”, You can ruin everything. The finished substance will be bitter.
4. When buying, click on the fruit. It should be firm but resilient. Softness indicates that lemons are stale.
5. Pour boiling water over fruits not only to enhance the aroma. Thus they are also disinfected. Who knows where and how they were stored before they hit the table?
6. Jars and caps for lemon jam are prepared in the same way as for any other. They are sterilized in the usual way or washed thoroughly with hot soda solution.
7. For the raw method, you can use brown sugar. Color, of course, will not be so bright yellow, but the benefits will remain.
8. Rolling cans with metal lids, lemon jam does not turn upside down. Vitamin C in contact with tin oxidizes. Opening a jar in winter, there is a risk of “rejoicing” with rusty stains. Beautiful - a brick shade on yellow, but absolutely inedible.
9. For the same reason, it is not recommended to use iron cups or spoons. Plastic, wood, glass - materials inert to citric acid.
10. If you add a little grated root of fresh ginger and a handful of chopped dried apricots to raw jam, you will get a vitamin sauce for all types of meat and fish.
11. Water for blanks must first be defended. Or stock up well in advance. You can spring.

Thanks to the development of modern technology, the song "Country of Limonia" has already lost its relevance. These bright and juicy fruits can be purchased everywhere, are inexpensive. So why not prepare a fragrant and fragrant treat for the whole family? And they will thank them with good tone and excellent health.

Video: how to make lemon jam