Lemon jam can be aged in a classic style and consist of only three ingredients - sugar, citrus fruits and water, but it’s much more interesting to try something new and boil something that can impress with the unusual and sophisticated taste of not only inexperienced eaters, but also the most capricious gourmets.
Pick your recipe
You will need
-
- Classic Lemon Jam
- 1 kg of lemons;
- 2 kg of sugar;
- 2.5 l of water
- Lemon jam with zucchini and ginger
- 1.5 kg of peeled squash
- 2 kg of sugar
- 25 g fresh ginger root
- 4 lemons
Instruction manual
1
Classic Lemon Jam
Wash the lemons and cut off the part to which the stem is attached. Put citruses in a large pot and fill with water. Bring to a boil, then cover and cook for 2 hours or until the skins of lemons can be easily pierced with a fork. Turn off the heat and cool the fruits.
2
When the lemons have cooled sufficiently to be able to pick them up, remove them from the pan. Measure the remaining liquid - you will need about 1.5 liters. If there is not enough water, add boiling water. If you have too much liquid, bring it to a boil and reduce to the required amount.
3
Cut the lemons in half and remove the seeds. Leak out juice and pulp in a separate bowl. Cut lemons into zest (stripes or slices as you like) and pulp. Save all the juice that stands out. Wrap the bones in gauze or muslin. Put back the lemon zest, pulp, seeds, pour juice, add sugar and bring to a boil, stirring first, until sugar is completely dissolved. Boil for about 20 minutes until thickened. Check by dropping a little jam on a chilled porcelain saucer. Allow the drop to solidify for 1 min, and then gently press with your finger. If the jam is springy, turn off the heating; if not, continue cooking and check again after a few minutes.
4
Allow to cool for 10-15 minutes, remove the seeds, then gently mix the jam in one direction to disperse any small air bubbles on the surface. Pour into sterilized jars and close the lids.
5
Lemon jam with zucchini and ginger
Cut the zucchini into cubes and add 500 g of sugar. Leave it overnight. Peel the ginger and grate it on a fine grater. Warm the lemons in the microwave, remove the zest and squeeze the juice. Put the grated ginger and lemon zest in a gauze or muslin bag.
6
Put candied zucchini in a large saucepan, pour lemon juice and simmer for about 30 minutes. Pour in the remaining sugar and cook until thickened. Slices of zucchini should be golden-transparent. Remove the pouch of ginger. Allow the jam to cool slightly and pour into sterilized jars.
Related article
How to make Lemon Jam in a slow cooker