For a long time, in the hinterlands of the country, citrus fruits were considered exotic delicacies, and if they were purchased, then, as a rule, in order to put them on the table as decoration, not so much for food. Not every family could afford tea drinking with lemon in the morning, the fruits of this fruit were sold from under the floor, by the piece, in stores, when this product appeared, long queues instantly gathered.

In the countries of the Transcaucasus, it is difficult to surprise with citrus fruits: an abundance of orchards of tangerine and lemon trees are found almost everywhere, so fruits are used in different ways. They are often harvested as seamers for the winter during the harvest season. Although the fruits keep well for a long period, citrus fruits are often brewed into sweet treats for the winter, and a prime example of this is lemon jam. As soon as lemon jam is not boiled: with peel, adding other citruses, thick like jelly, slices, mixed with ginger, and all this is not only a tasty treat with a wonderful smell, but also a very useful product in terms of vitamin content.

Lemon jam with peel - has high healing properties

Lemons can be harvested as seamings for the winter, using various prescription features, and one of these recipes in cooking is lemon peel jam. Lemon jam, the recipe of which includes zest as ingredients, has high healing properties: an extraordinary combination of vitamins and trace elements protects and strengthens the immune system from a host of diseases. This dessert is often used for colds and to restore strength after their transfer. Lemon is a natural source of vitamin C, which is used in medicine as a means to reduce fever, increase the resistance of the immune system and has many other useful properties. Lemon jam with peel, when heat treatment of the fruit is used in the recipe, is prepared from the following ingredients:

• a little salt (a little more than half a tablespoon);
• 750 gr. medium-sized lemons;
• 750 gr. sugar (the culinary formula of this product is conditional, the amount of this ingredient can be changed at your own discretion).

Lemon jam, whose recipe uses salt, is not the only dessert where this product is included in the ingredients. It all starts with preparations that look like this: the lemons are thoroughly washed, divided into four parts together with the skin, and poured with water and salt, set aside for three days. The water is periodically changed (three times a day), but it is already done without adding salt, this is required once at the beginning, so that it draws out the bitterness from the zest, which it then gives to jam. If you couldn’t get small lemons, it’s okay: everything can be chopped with a blender, but if possible, before that, the skin is removed and cleaned as much as possible from the white film and grains.

Cooking can be considered complete: the pulp is mixed with sugar and cooked until it boils. The mixture should boil for a maximum of half an hour, after which everything can be poured into jars previously prepared (sterilized).

Lemon jam with peel through a meat grinder - a simple recipe

Lemon jam with peel through a meat grinder according to the manufacturing principle is very simple and the only thing to consider: a long time to prepare the ingredients. Lemon jam, the recipes of which include the presence of peel in the list, require preliminary soaking of the peel in an aqueous solution, and initially you need to add a small amount of salt to the liquid, but you can do it differently, here's how it will look like in ingredients: target="_blank ">http://gotovte-s-udovolstvyem.ru/wp-content/uploads/2016/08/2-5-150x150.jpg 150w, http://gotovte-s-udovolstvyem.ru/wp-content/uploads /2016/08/2-5-144x144.jpg 144w />

• kilogram of lemons;
• sugar is added based on individual taste.

To remove the bitterness that is present in the zest, it is removed with boiling water: they pour over the surface of already washed fruits. The procedure is done as follows: with the help of a slotted spoon, the fruits are placed in boiling water for 5 to 10 seconds. Lemons are cut into fragments, removing the places where there were inflorescences and stalks and, if possible, cleaned of grains. Grinding in a meat grinder and falling asleep with sugar, the mixture can be poured into jars. With the help of special lids that seal well (with deep sides), the jars are well stored for a long period, but the dessert must be placed in a cold place, otherwise it will spoil.

Lemon and ginger jam - an extraordinary taste, a powerful remedy for colds

Lemon and Ginger Jam — an amazing little thing: extraordinary in taste, this is a powerful remedy for colds and beriberi. The combination of the two main ingredients perfectly complement each other's properties in the fight against fever, colds and inflammation. To make Lemon Ginger Jam, you will need the following ingredients:

• ginger root (large up to 200 gr.);
• two medium sized lemons;
• 300 gr. Sahara.

The peel is removed only after the fruits are washed with running water and scalded with boiling water. It needs to be cleaned of white pulp as much as possible. Grains and veins also need to be removed, they are not needed, but the pulp and the peeled root are crushed, mixed, sugar is added and boiled over medium heat. After the mixture boils, you need to make sure that the pulp becomes uniform, which means that stirring is required for the boiling period. Jam should be boiled for 5 minutes, after which it can be poured into glass containers.

Lemon jam without peel for the winter recipe - a simple recipe

Another type of dessert is lemon peeled jam for the winter, the recipe of which is not something difficult to make. Often, housewives discard citrus peels - and the reason for this is the same bitterness and the time it takes to make. Leaving one pulp, you can speed up the cooking process of the dessert, while the main part of the vitamins will be preserved, and the benefits of such jam will not decrease.

• nine medium-sized lemons;
• sugar from 1.2 kg (taste qualities are taken into account);
• half a glass of water.

No need to philosophize anything - the fruits are cleaned and, having selected the grains and peel, removing the white soft layer as much as possible, the pulp is mixed with sugar and water. Bringing the mixture to a boil, you need to cook for 15 minutes, after which the dessert is rolled into glass, previously sterilized jars. As dishes in which desserts are cooked, you can take basins with wide edges, which were used by our grandmothers, and they understood a lot about cooking no less than ours: it is much more convenient to cook and observe the processes in them.

Lemon jam without cooking - all vitamins are preserved

Heat treatment, which is part of the recipe for many dessert preparations, destroys some of the trace elements, so some housewives, in order to avoid this, prepare lemon jam for the winter without cooking. The result is a powerful weapon against colds, which has high energy properties. The dessert recipe is extremely simple:

• kilogram of citrus fruits;
• kilogram of sugar.

The fruits must be scalded with boiling water, or the skin completely removed, cut into pieces as small as possible (no need to grind), mixed with sugar and packaged in jars. Such raw-cooked desserts should be stored in a cool place: a cellar, a refrigerator, but the jars are covered with suction plastic lids, which must be placed in hot water before covering, so it will be more convenient to pull them over the neck.

Lemon jam with ginger and lavender and apples

Be sure to try lemon jam with lavender, ginger and apples. This lemon jam can be prepared in various ways, the unusual combination of some ingredients is simply amazing in its taste. You can cook lemon jam in a slow cooker, so most of the vitamins will be preserved, but if this is not possible, the classic method used by our grandmothers will do.

The dessert is easy to make: the fruits are washed, grains, peel are removed and the lemon is cleaned as much as possible from white tissue and veins. The pulp of the fruit is cut into pieces and, adding sugar and water, they wait until the fruit releases juice (an hour and a half). Putting the mixture on the stove, you need to let it boil, and adding a chopped sprig of lavender, cook for 15 minutes. The smell of this ingredient is simply amazing: the taste is so chic that having tried the dessert at least once, most likely, you will want more.

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I wrote a recipe about frozen lemon juice, and now I'm writing about lemon peel jam. Because one recipe leads to another. Sometimes, before squeezing lemon juice from lemons, I peel them with a grater, put the zest in bags, shape them into leaves and freeze them. Usually, the zest turns out sooo much and it lasts for a very long time. I needed it for baking, I broke off the right piece, thawed it and used it. But most of the time I make lemonade.
After squeezing the lemon juice, this treasure remains, in the form of a lemon skin:

Well, hands do not rise to throw away such a treasure. Here, in different regions, they cook their own lemon jam. Some use whole lemons, some add a little lemon juice. And I brought this recipe from Crete. If you don’t know what jam is made from, then you will never believe that there is no lemon juice at all!
So, let's begin. I still have such crusts, halves of lemons. To make jam from them, you need to remove the inner part from them. A little white pulp with membranes from the lobules. It is they who give a terrible bitterness to the jam.
It is necessary to cut off the tails of the lemons, cut them in half and remove the films that remained inside after squeezing the juice. This is not difficult. After peeling 1-2 lemons, you will get the hang of it and do it very quickly. There you can see where you need to pick up a knife.

Here, I took a photo - half already cleaned, and the other half not yet. We clean all lemons in the same way.

Cut the lemon peels randomly, but into small pieces. If there are damages on the crust, then be sure to remove them.

We weigh peeled and chopped lemons to know how much sugar we need. I had 2 kg of clean crusts. In general, the ratio is 1:1.
Now we need to boil the bitterness out of our crusts. Fill them with water, put on fire and cook for 10 minutes from the moment of boiling.

Drain the water, fill the crusts with cold water again, add a teaspoon of salt (so that the bitterness goes away faster) and repeat everything.
Drain the water again, pour fresh cold water again (we don’t add salt anymore), cook again for 10 minutes from the moment of boiling. We drain the water and try our crusts. We cannot completely boil the bitterness from the crusts, and we don’t need to, we need to leave the lemon flavor in them, and not boil them to the state of paper. Sometimes lemon peels are not very bitter after the second boil, and sometimes it is necessary to boil them 4 times. I came across such vigorous lemons for the last time.

We discard the crusts on a sieve. You don't have to press them. That's how much water will remain in them, let it be so much.
It is necessary to break through the crusts with a blender while they are hot (less effort is required). Or scroll in a meat grinder. I use this kind of device, similar to a hurdy-gurdy. Here it is used to make puree.

We wipe all the crusts. It turns out something like this:

Pour the ground crusts into a saucepan where we will cook jam, pour sugar into the same place and pour in water. We put on the fire and cook the jam for 30 minutes from the moment of boiling. If the crusts have taken a lot of water, then boil the jam for 5-10 minutes longer. It should turn from milky to amber.

Pour the finished hot jam into sterilized jars, close the lids and turn over. After cooling, I store the jam in the refrigerator. But I don't know how long it can be stored. It is so tasty that it is eaten very quickly.

None of your guests will ever guess what this jam is made of. It has an amazing lemon taste. It goes well on a slice of bread for breakfast, and even for pies and cakes!!! just a lifesaver. If you want, then instead of water, you can use lemon juice (replace half a glass of water with half a glass of lemon juice), then it will be a heavenly delight. But I don't see the point in that. The jam is very tasty too. The same jam can be cooked from orange and tangerine peels.
I hope you enjoy my recipe. And Bon Appetit.

Cooking time: PT03H00M 3 hours

Lemon jam is famous for its unusual taste and useful properties. Unlike the usual recipes, citrus delicacy can be prepared all year round.

Benefits of Lemon Jam

Everyone knows that citrus fruits are good for health. They are added to tea and fragrant jam is brewed, which retains all the properties of fruits.

Benefits of jam:

• lowers fever;
• relieves angina, removing the inflammatory process;
• strengthens the immune system due to the high content of vitamin C;
• lowers cholesterol levels;
• serves as a good prevention of cardiovascular diseases;
• relieves swelling.

Jam has a large number of useful qualities, but is prohibited for use when:

• obesity
• diabetes mellitus;
• gastritis;
• pancreatitis;
• gastrointestinal ulcers.

You should also refrain from using lactating women, as it can cause allergic reactions in infants.

Advice! Honey, mint and cinnamon enhance the beneficial properties of jam.

Lemon jam recipes for the winter

To make the dessert tasty and fragrant, it is important to choose the right citrus fruits. There should be no damage or rot on the surface of the lemon. The maturity of the fruit is easy to determine by aroma. If you rub the skin with your fingers, then the ripe fruit will begin to exude a tart smell. If it is barely noticeable, then the lemon has already dried up and is not suitable for jam. Overripe fruits are also not the best option. During the cooking process, they will turn into porridge.

For cooking, stainless steel dishes are used, on the surface of which there are no chips. Stir during the cooking process only with a wooden spoon. This is due to the fact that metal utensils in contact with acid begin to oxidize and the dessert becomes unusable.

To keep the jam longer, do not take tap water. Bottled or filtered is best. The dessert is cooked at a minimum temperature, removing the resulting foam in the process, which can ruin the entire batch of jam.

Lemon jam recipes with photos will help you understand the principle of cooking and please your family with a delicious dessert.

Easy Lemon Jam Recipe

The recipe is classified as universal. Jam can be added to tea, spread on a roll, used as a layer of biscuits and pie filling.

You will need:

• sugar - 4 kg;
• lemon - 2 kg.

How to cook:

1. Rinse and rinse fruits with boiling water. Cut into cubes along with the peel. In the process, remove the bones. Beat with a blender.
2. Add sugar. Mix. Leave for 12 hours.
3. Put on minimum fire. Heat up. Do not bring to a boil.
4. Cool and pour into glass containers. Store in refrigerator.

Lemon peel jam

The delicacy turns out to be surprisingly tasty, golden-sunny and uplifting in appearance. Despite the fact that the skin is used for cooking, bitterness is not felt at all in the jam.

You will need:

• lemon - 1 kg;
• salt - 20 g;
• sugar - 800 g.

How to cook:

1. Rinse citrus. Cut each into 4 pieces. Pour water into a deep container and salt. Submit your finished product.
2. Leave for 3 days. Change the water daily, but do not add any more salt. This procedure will completely relieve the jam of bitterness.
3. Cut off the peel from each part, pour water and send to the fire. When it boils, immediately turn off the burner. Drain the liquid and refill with water. Boil. Repeat the process 3 times.
4. Drain the liquid completely, and beat the skin with a blender.
5. Peel the lemon pulp from the partitions, removing the white fibers. Cut into slices very finely.
6. Connect two masses. Pour in sugar. Mix.
7. Put on minimum heat and cook for half an hour. The mixture should thicken.
8. Transfer to prepared jars. Close with lids.

Lemon peel jam

According to this recipe, a delicate dessert with an invigorating aroma and a fantastically beautiful view is obtained.

You will need:

• peels - from 18 lemons;
• sugar - 1 kg;
• water - 400 ml;
• citric acid - 10 g.

How to cook:

1. Wash lemons with soap. Pour boiling water over. This will help to completely remove the wax that the fruit is treated with for greater preservation.
2. Cut off the rind completely. Fill with water and close the lid. Leave for 2 days. Every 12 hours the water must be changed. Drain the liquid.
3. Fill with cold water. Cook for a quarter of an hour under a closed lid. Open the lid and cook for another quarter of an hour.
4. Pour sugar with the volume of water indicated in the recipe. Boil syrup. Cool down.
5. Add crusts and cook for 7 minutes. Remove for a day in the refrigerator.
6. Boil for a quarter of an hour. Pour in citric acid. Transfer to banks.

Lemon jam through a meat grinder

This option is ideal for busy housewives. There is no need to engage in long chopping of fruits. It is enough to skip the lemons through a meat grinder. The consistency of the jam will become similar to jam.

You will need:

• lemon - 2 kg;
• sugar - 2.4 kg;
• water - 700 ml.

How to cook:

1. Wash the lemons several times. Remove the zest with a fine grater. Remove the white part that gives bitterness.
2. Cut into pieces, remove the bones. If you leave them, then the jam will turn out bitter.
3. Select the nozzle in the meat grinder with large holes. Chop citrus.
4. Pour into a saucepan and add the zest.
5. Boil water separately and add sugar. Cook for 4 minutes, removing foam in the process. Remove from fire.
6. When the syrup has cooled to 80 ° C, pour into a puree. Boil 7 minutes. Cool down.
7. Cook for another quarter of an hour and set aside for an hour.
8. Return to heat and cook for 20 minutes, stirring constantly. By this point, the treat should thicken a lot.
9. Transfer to small containers and roll up.

Lemon five-minute jam

Sweet and sour taste with a pleasant bitterness will appeal to all lovers of lemon dishes.

You will need:

• thin-skinned lemon - 450 g;
• sugar - 1 kg.

How to cook:

1. Chop the washed fruits. Remove seeds and pass through a meat grinder.
2. Pour in sugar. You can use a special gelling agent.
3. Stir and set aside for a quarter of an hour so that the fruit releases juice.
4. Put on maximum fire. Boil while stirring. After that, cook for 5 minutes. Hold the mass with the addition of gelling sugar for no more than 2 minutes.
5. Pour into prepared containers and roll up.

Advice! To make the jam less high-calorie, sugar can be replaced with fructose.

Lemon and apple jam

For cooking, it is better to use sweet varieties of apples.

You will need:

• apple - 2 kg;
• lemon - 360 g;
• warm water;
• sugar - 1 kg.

How to cook:

1. Pour sugar into water. The liquid should just cover it slightly. Stir until completely dissolved.
2. Cut the rough skin off the apples. If soft, then you can leave. Cut into slices, removing the core. Pour into syrup and cook until translucent.
3. Using a fine grater, remove the zest from pre-washed and dried lemons. Cut the pulp into slices. Remove seeds.
4. Send citruses to the syrup. Boil 5 minutes. Sort into banks. Roll up.

Ginger Lemon Jam

An extremely simple recipe that does not require any cooking. You can store such jam only in the refrigerator.

You will need:

• ginger - 500 g;
• honey - 500 ml;
• lemon - 500 g.

How to cook:

1. Finely grate the ginger.
2. Dice well washed lemons. The size of each is 1x1 cm.
3. Transfer prepared products to jars. Pour in honey. Mix.
4. Transfer to containers and close tightly with lids.

Lemon and pear jam

For cooking, you need hard pears, slightly unripe. The jam is thick and flavorful.

You will need:

• pear - 600 g;
• lemon - 240 g;
• sugar - 1 kg.

How to cook:

1. Remove the peel from the pear if desired. Then you need to cut and cut the core. Cut into small slices.
2. Squeeze juice from lemons. Cut the peel into small pieces.
3. Cover the pears with sugar. Pour in juice and add zest. Mix and leave for 12 hours.
4. Drain the juice. Boil. Remove all foam completely. Add fruits. Cook until mixture thickens. The pears should become transparent, and the syrup dark and thick, like fresh honey.

Lemon and banana jam

Bananas should be purchased firm, ripe and deep yellow.

You will need:

• banana - 480 g;
• mint - 5 g;
• sugar - 200 g;
• ginger - 5 g;
• lemon zest - 20 g;
• water - 50 ml;
• lemon juice - 30 ml.

How to cook:

1. Cut the banana pulp into random pieces. Add lemon zest.
2. Pour sugar into the water and boil the syrup. Add juice. Mix and pour over bananas.
3. Leave for 3 hours. Boil for a quarter of an hour. Pour into prepared jars. Roll up.

Lemon and quince jam

Few people like quince because of its specific taste, but this fruit, combined with lemon, can be used to make delicious jam.

You will need:

• quince - 1 kg;
• lemon - 120 g;
• sugar - 1 kg;
• nuts - 230 g walnuts;
• water - 240 ml.

How to cook:

1. Cut the skin off the quince. Cut out the core and cut into arbitrary pieces. Place in boiling water and cook for 7 minutes. Strain.
2. Pour half the sugar with water. Cook until dissolved. Pour over quince and leave for 3 hours.
3. Pour in the remaining sugar. Cook for a quarter of an hour. Add nuts and thinly sliced ​​lemon.
4. Boil 7 minutes. Pour into prepared jars. Close with lids.

A warning! A hot jar must not be turned over on the lid.

Lemon jam with lavender flavor

Lavender perfectly complements the aroma of lemon and makes the taste of jam more refined.

You will need:

• dried lavender flowers - 10 g;
• lemon - 360 g;
• water - 240 ml;
• sugar - 800 g.

How to cook:

1. Cut citruses into cubes. Sprinkle with sugar. Leave for 2 hours. Juice should stand out.
2. Put on medium fire. When it boils, add lavender. Cook for a quarter of an hour. Switch the mode to a minimum and cook for another half an hour.
3. Transfer while hot to prepared containers. Roll up.

Terms and conditions of storage

A dark and necessarily cool room is suitable for storage, in which the temperature is maintained within + 9 ° ... + 15 ° С. If the dessert was subjected to heat treatment, then the taste and useful properties will remain for 2 years.

But the raw product is not suitable for such a long storage. Its shelf life is six months. Therefore, it is not recommended to harvest in large volumes.

Conclusion

Lemon jam is easy to make. If you follow the recommendations, everyone gets it the first time. A healthy fragrant delicacy that can delight all guests with its surprisingly delicate taste.

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The recipes for this jam, in my opinion, can be classified as an exotic unusual jam. After all, we usually throw away the peel of citrus fruits as unnecessary and unsuitable for food. But not everyone knows that a bright coat of tangerine and orange also contains a lot of vitamins. So in the midst of winter holidays, do not rush to throw away the peel, but collect it in a bag and put it in the refrigerator. We will reveal to you the secret of the recipe for jam from the peel of oranges and tangerines.

Jam from zest with anise in a slow cooker

Ingredients:

• zest from 5-6 citrus fruits (oranges, lemons, grapefruits, etc.)
• 250 ml water
• 1.5 cups sugar
• 2 star anise

Mode: My recipe plus (multi-cook)
Time: 1 hour 15 minutes + 50 minutes
Servings: 0

Cooking:

Prepare a slow cooker and ingredients. Wash and dry the fruits thoroughly. Remove the top layer of the zest without touching its white bitter part. Cut the zest into thin strips and soak for 1 hour in cold water, then drain the water.

Turn on the “My recipe plus (multi-cook)” mode, set the temperature to 160 ° C, pour 250 ml of water into the bowl, add sugar and, stirring constantly, bring to a boil.

Set the temperature to 130 ° C, add zest and anise to the syrup, cook for 50 minutes. Allow to cool to room temperature. Transfer to a sterile jar. Keep refrigerated.

Orange peel jam "Curls" with lemon juice

Ingredients:

• oranges - 4-5 pcs.
• water - 200 ml
• sugar - 2 kg
• lemons - 3 pcs.

Cooking:

Wash oranges thoroughly. We clean, cut first the tails of the oranges, then cut them into quarters. So, remove the peel from the quarters and divide each one again into three strips.

We put the strips in one large bowl, and the pulp of the oranges in another. Using a sharp knife, carefully cut off the excess white layer along the strips. You don’t need to cut it to the end, but it’s better to remove the excess. Now we need a dense thick white thread and a large needle. We thread the thread into the needle, tie a loop at the end and proceed to the formation of curls.

To do this, take a strip and carefully fold it into a ring, pierce it with a needle so as to secure the outer tail and thread it. We put the finished beads from the strips into a large deep bowl and pour cold water over two thirds of the volume of the dish,

curls should be completely
immerse yourself in water. We soak the curls for at least a day, periodically changing the water, otherwise, when the juice and essential oils are released, it will begin to ferment and ruin the workpiece. Some recipes say soak 3-4 days, but this is for very thick citrus peels.

After a day, drain the water, let the excess drain. We should get curls soaked in water, as in the picture. We will continue to work with this blank. We cook syrup from sugar and water, bring it to a boil, let it boil for a couple of minutes. Reduce the temperature to medium and put the curlicue beads into the syrup. The syrup should completely cover the curls.

When the mass boils again, cook over medium heat for about 10 minutes, and then set aside to cool down. Syrup is not an easy moment. If you cook liquid, there will be spirals in the compote. Delicious, but not the same. If you overdo it, get candied fruits in caramel, which must be torn off the can. Healthy, but not aesthetically pleasing.

We perform the procedure of boiling the syrup and cooling it completely until the syrup, when cooled, takes the form of thick honey. We heat the syrup again, take out the beads, remove the threads and return the curls to the syrup, add the juice squeezed from the lemons, bring to a boil, boil for a couple of minutes and that’s it, you can pour it into the prepared sterilized container. The syrup of this jam tastes very similar to flower honey. And, although the yield is small in the end, just two small jars, curls are an original delicacy that you can’t eat much in one sitting.

Orange confiture with zest

Orange marmalade is a great breakfast treat. This is just a fabulous recipe that combines all the virtues of these delicious fruits.

Ingredients

• 650 grams of oranges
• 1 lemon
• 1.3 kilograms of cane sugar
• 1.7 liters of water
• 70 ml cognac, whiskey, rum or gin
• Yield: 2 kg

Cooking:

Cut the oranges and lemon in half and then squeeze the juice out of them.

Peel fruit from internal membranes and white veins. Then put it all in a small cotton cloth (or gauze), add the rest of the lemon here.

Peel the zest from each orange (you can use a special knife) and cut into strips.

Add all this to a pot of water and juice, and place the rest of the fruit in the cloth here. Leave the saucepan with the contents in a cool place overnight so that the orange zest becomes softer.

The next day, the pot with the ingredients must be put to boil and watch when it boils, reduce the heat and simmer for another two hours. The peel is very tender, and the volume of the contents is reduced by a third.

Then remove the lid from the pan and set aside, remove the fabric bag and squeeze the liquid out of it through a sieve (if the fabric was dense, this can be omitted)

Add sugar and stir until completely dissolved.

Bring to a boil gradually. When foamy flakes begin to form, and the consistency itself is thick, you can remove it from the heat.

Remove foam with a metal spoon, add cognac (rum or gin), mix well and let cool for 10 minutes

Then transfer the confiture to clean sterilized jars and seal.

Orange confiture will make your breakfast unique!

Orange peel jam with cinnamon

Ingredients:

• orange - 3 pcs.
• sugar - 300 gr.
• water - 300 ml.
• lemon juice - 1 tbsp. l.
• cinnamon stick 1pc

Cooking:

Wash the oranges well and pour over with boiling water, then cut each orange into 4 parts, we do not need the pulp. Trim the white skin from the peel.

Peeled skins cut into strips, put in a bowl, pour water and let stand for a couple of hours. The water needs to be changed several times. The crusts are in the process of curling up.

Drain the water, prepare the thread with the needle. Roll the crusts into a spiral and put on the thread through the needle.

Put the rolled skins in a saucepan, cover with water and cook over medium heat for 20 minutes after boiling. Then drain the hot water and pour in cold water and put it on the fire again, so you need to do a total of 4 times.

Pull the curls out of the water and let them drain. Pour 300 ml into a saucepan. water and add sugar, bring the syrup to a boil and put the curls removed from the thread, cook for half an hour.

Orange peel jam cool, add lemon juice and cook for another half an hour. At the end, add cinnamon stick 2 minutes before the end of cooking.

The most orange confiture

I love orange confiture very much. In pastries and just with tea, it is very tasty with cheeses. This is the tastiest one I've ever tried. Recipe from the book "Little Lessons in the Cuisine of Provence" with minor changes.

Ingredients:

• orange (plus 1 piece for juice) - 1 kg
• water - 1.25 l
• sugar - 1 kg

Cooking:

Wash the oranges and put them in a saucepan - it is desirable that the oranges lie tightly to each other.To fill with water. Bring to a boil and cook for 1 hour under the lid and 1 hour with the lid slightly open over low heat.Leave to cool.

Carefully remove the peel from the cooled oranges - you will need it later

Place the pulp of the oranges back into the saucepan with the liquid.
Bring to a boil and cook over high heat for 5 minutes.

Strain very well and squeeze out the pulp. Squeeze the juice from the orange into the resulting liquid, add sugar and put on fire, stirring, discard the pulp.

Cut the zest into thin strips.Dip the chopped zest into the boiled syrup and cook for 40 minutes.

Check for a drop: drop onto a cold plate and the drop should hold its shape.

Sterilize jars - usually 4 jars of 200 ml are obtained.

Arrange the confiture in jars.
I keep it in a closet in my apartment.

Jam from tangerine and lemon peels

The zest of tangerines contains much more essential oils, they are more fragrant than orange zest. Some varieties of mandarin and orange have bitter rinds, some have no bitterness at all, and make wonderful desserts.

Ingredients

• tangerine peels (soaked) - 1 kg
• sugar - 1 kg
• water - 250 ml
• lemon (small size) - 1 pc.
• lemon peel

Cooking:

Yield: 1 kg of soaked tangerine peels - 800 g of jam

It is not necessary to specially buy a lot of tangerines to make jam from tangerine peels. Peels may remain from making tangerine jam in slices or after a holiday. They can also be collected little by little over several days. Put the peels from the eaten tangerines in a container with water. When there are enough of them, cook jam from tangerine peels, following the suggested recipe. In the same way, you can cook tangerine jam with peel.

Crusts can be cut into strips, cubes, rhombuses, leaves, stars. To leave the bitterness, pour the prepared crusts with boiling water, let them brew for 15 minutes, then drain the water. Repeat this procedure 3 more times. Then rinse them with cold water.

Tangerine peels, soaked in water, will become soft, loose and in jam will be transparent and tender. If they are not soaked, then the jam will be very sweet, and the crusts will be tough.
Throw the soaked crusts in a colander, let the water drain, but do not squeeze. Place them in a deep bowl, cover with sugar, mix and leave for a while so that the sugar melts a little and does not burn during cooking.
Put the bowl with tangerine peels over medium heat, add the zest and juice of 1 small lemon and cook until tender (about 40 minutes) over low heat, stirring constantly. Lemon can be replaced with 1/3 teaspoon of citric acid. The crusts are transparent, drops of syrup do not spread over the saucer - the jam is ready. Transfer it to jars, cover with lids or parchment paper and store in a cool place. Roll up jars of jam for long-term storage tightly with lids.
Fragrant spicy tangerine peel jam served with tea, coffee. Bright citrus aroma and bitter-sour taste will not only add zest to pastries, desserts, but also serve as a beautiful decoration for them.

Mandarin peel jam with spices in tangerine juice

Tangerine peel jam is not cooked for a long time, but the process of preparing raw materials will take a lot of time. The peel must be rid of bitterness by soaking in clean water for 10 hours.

Ingredients:

• tangerine peel - 400 g;
• sugar - 500 g;
• tangerine juice without pulp - 300 ml;
• water - 1 l;
• lemon acid.

Cooking
Cut the peel into strips, soak in clean water, then strain.
Boil water, dissolve sugar.
Introduce the peel into the syrup, wait for it to boil and continue cooking at minimum heat for 2 hours, stirring occasionally.
Leave to cool for 8 hours, boil again, pour in tangerine juice, simmer for 15 minutes. Throw in citric acid, spread the jam from tangerine peels into sterile jars, cork.

Spicy orange jam

Jam is very tasty and fragrant. An excellent addition to cheesecakes, morning cottage cheese, pancakes and much more. According to the layout of the recipe, about 1 kg of jam is obtained. Therefore, if you want to cook more - just proportionally increase the amount of ingredients.

Ingredients for 1 kg of jam:

• oranges 1.1 kg
• lemon medium
• 100 grams sugar
• 700 grams
• star anise 3 pcs.
• cinnamon stick 2 pcs.

Cooking:

Wash oranges and lemon in hot water and wipe dry. With a vegetable peeler or a sharp knife, cut the zest from oranges and lemons. We try to remove only the top layer, without white pulp, otherwise the jam may be bitter when finished.

We put the zest in a bowl, pour cold boiled water, put it in the refrigerator and forget for a day. During this time, the zest will soften and bitterness will leave it. Drain the water, squeeze the zest or dry it with paper towels. Cut into thin strips.

From citruses, cut off the white layer to the very pulp. Cut the pulp so that it is without partitions.

Squeeze the juice from the scraps and add it to the zest and fillet of oranges and lemons. We weigh. I got almost 700 grams.

Add the same amount of sugar, star anise and cinnamon to the pan. We put on medium heat, bring to a boil and cook, stirring occasionally, for 30-40 minutes, until the pulp is soft.

The jam will be thin when hot, but will thicken as it cools. Next, pour the jam into sterilized jars and store.

Orange jam with pulp, peel and chili for the winter

Ingredients:

• sugar - 9 tbsp.;
• oranges - 1 kg;
• lemon - 1 pc.;
• water - 6 tbsp.;
• chili pepper - 1 pc.

Cooking:

Wash oranges and cut into small pieces (can be passed through a meat grinder).
Transfer the oranges to a saucepan, cover with water, add the zest and lemon juice. Cook over low heat for 40 minutes. Then add chopped chili and stirring, cook for another half hour. Gradually add sugar to the mixture and cook for 15 minutes. Sterilize jars and lids. Pour the finished jam into jars and roll up.

Orange jam with ginger

Ingredients:

• oranges - 6 pcs.;
• water - 6 tbsp.;
• sugar - 4 tbsp.;
• ginger - 2 tablespoons;
• lemon - 1 pc.

Cooking:

Wash oranges and cut into pieces.
Transfer oranges to a saucepan and cover with water.
Add lemon juice and zest, cook the mixture over low heat for 40 minutes. Then add sugar, grated ginger and cook for another 10 minutes. Roll the finished sweetness into sterilized jars.

Mandarin peel jam

If all the tangerines were safely eaten by family and guests and you didn’t hide a few pieces for jam, don’t be discouraged. They probably haven't gotten rid of the skins yet. The rinds are great for making jams.

Ingredients:

• tangerine peels - 350 g;
• sugar - 450 g;
• water - 1 l;
• citric acid - 0.5 tsp;
• tangerine juice - 50 g.

Cooking:

First of all, do not forget that the peel must be clean. In addition, the peels of all citrus fruits naturally have a pronounced bitterness, so they need to be soaked in cold water. This will take at least 10 hours. In this case, it is necessary to change the water three times.

Cut the crusts smaller so that they boil better in syrup. Boil 1 liter of water, add sugar and let it melt completely, stirring constantly. When the syrup boils, add the rinds and lower the heat.

Boil for 2 hours, stirring constantly. The jam will gradually thicken, the skins will become transparent. Turn off the stove and let the mass cool down. After the jam has cooled completely (you can leave it overnight), heat it over low heat. Add 50 g of juice, squeezing it out of a fresh tangerine, mix and boil for 15 minutes.

Pour in citric acid, stir and simmer for another 10 minutes over low heat. Do not forget to constantly stir the jam so that it does not burn, because at this stage there will be too little moisture left in it. The jam is ready! Roll it into jars while hot, or let it cool and serve with tea.

Ready jam can be laid out in jars.

Jam is always tasty and healthy. Fruits and berries are often used to make ordinary jam. And we will try to make jam from lemon peels. It can be cooked not only in summer, but also in winter, that is, throughout the year, because lemons are available throughout the year. The jam is very tasty, has a pleasant aroma and delicate taste. To cook such a jam, you need to take an enameled basin, bowl or pan, stainless steel dishes are also suitable. Before starting work, it is required to thoroughly wash the container and make sure that there is no cleaning agent left on the walls.

jam ingredients

Sugar 1 kg;

Water 0.5 liters;

Citric acid 5 g;

Crusts from 8 9 lemons;

How to make jam

You need to start making jam by washing the lemons. You can do this with soap or pour boiling water over the lemons in order to remove the wax that covers the lemons, and then rinse well again under running water. Crushed lemon peels, you need to put in an enamel bowl. Pour cold water over, cover tightly and refrigerate. Change the water every 12 hours for two days. Chill the lemon peels well. Next, the washed crusts should be poured with clean cold water and boiled for 15-17 minutes under the lid. Then remove the lid and cook for another 15 minutes so that the excess liquid evaporates and the syrup becomes thicker.

After that, pour water into the pan, put on fire, add one kilogram of sugar and, stirring constantly, prepare the syrup. The syrup will be better if you add lemon pulp mashed with a blender to it. We send the boiled lemon peels to the chilled sugar syrup and cook for 5 minutes. Then the lemon peels should be left in the syrup for one day. At the end of the day, once again put the jam on the fire and cook for 10 minutes after it boils and cool. A few minutes before the end of cooking, you need to put citric acid in the jam, which is absent in lemon peels. The finished jam should look like this: the syrup is thick, and the lemon peels are transparent. Jam is laid out in sterilized jars. The preparation time for this jam is about 2 hours. Jam is used as a dessert, and it can also be used to make sauces.

Even tastier here:

Peach jam for the winter.
How to cook banana jam
How to cook healthy royal currant jam? Cooking delicious grape jam