Lemon confiture recipe without zest. How to make delicious and healthy lemon jam at home. Lemon jam with gelatin

09/06/2012 // admin

Preparing preserves and preserves for the winter is a common summer occurrence. But why not move away from the usual range and prepare something new? With a sunny bright color and unique citrus aroma, this zesty lemon jam can be made using an easy recipe using the following steps.

Preparing citrus fruits for lemon jam

It is necessary to select a kilogram of ripe lemons and wash them. Then each fruit should be peeled, leaving two of them unpeeled. The presence of the zest of two lemons in the jam will give a bitter-refined taste and add a little variety to the sweet and sour mass of lemon jam. However, for those who are not too fond of the smell and taste of lemon zest, it is advisable to completely get rid of it.

Processing lemons to make jam

The main purpose of this stage will be to grind the lemons and zest. In this case, you can use a meat grinder, processor, blender and other electrical appliances. It is perfectly acceptable to simply cut the lemons into small pieces. At the same time, it is recommended to scrupulously get rid of seeds, which, if they get into lemon jam, will give excessive bitterness and spoil the aesthetics of the appearance of this golden and extremely healthy product.

Making lemon jam

The crushed mass of lemons must be placed in a saucepan or basin for cooking and covered with two kilograms of sugar. To achieve a confiture effect, you can add four to five full tablespoons of instant gelatin. Since lemons are, for the most part, juicy fruits, adding water is often unnecessary. If the mass turns out to be dry, you should pour 100-150 ml of boiled water into it.

Preparing lemon jam must be done over low heat, avoiding boiling. After half an hour of cooking, turn off the stove and take an hour break. There can be four or five such approaches depending on the consistency of the jam. A drop of the finished product should not spread on the saucer, and this simple test successfully replaces all other testing methods.

Capping lemon jam

Lemon jam poured into clean and always dry jars must be rolled up, turned upside down and left to cool slowly in a warm place.

Recipes for making lemon jam and confiture

This product, as a rule, stores well, and the only obstacle to this is its excellent taste and the good appetite of the household.

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Lemon jam- a classic Portuguese delicacy, loved by children and adults, and widely known outside of this country. It is not difficult to prepare it at home. If the housewife has a multicooker or bread maker with the function of making jam or marmalade, then this is great, since these devices are equipped with non-stick bowls, which greatly facilitates the cooking process, because the main work of the housewife is reduced to a minimum. But we’ll go the other way and make real jam ourselves in the old and proven way - in a pan on the stove.

Lemon is a very healthy type of citrus fruit, but due to its taste, it is rarely consumed in sufficient quantities. But vitamin C, which is contained in the yellow fruit, is often lacking in winter. There are many mixtures with lemon and other ingredients, but people, and especially children, do not want to consume it at all. Another thing is jam or jam!

There are a huge number of recipes for lemon jam and jam, many recipes with additional ingredients, be it oranges, ginger or even agar-agar. After trying many recipes, we settled on this one. We invite you to try the classic recipe with step-by-step photos. It is the most successful and easiest to prepare at home, because the total cooking time is about three hours.

Homemade lemon jam

Believe me, everything is very simple! Just a little patience and a delicious delicacy and your culinary skills will be appreciated by your family and friends. Jam will become a favorite delicacy on your table, both as an independent sweet and as a filling in puff pastries, homemade cookies and cakes.

I would like to draw your attention to the fact that the jam prepared according to this recipe keeps well for a long time, like any jam, subject to the basic rules of preparing food for future use, and is no different from jam produced by well-known brands, with the exception of a small digression - it is made with great love!

Lemon jam

Lemon jam prepared according to this recipe will allow you not only to get a cocktail of vitamins even on frosty winter days, but also to treat yourself to this delicious dessert. The consistency of lemon jam turns out to be very thick, you can almost say it’s enough to hold a spoon, and its taste is so amazing that in winter it literally gives everyone the feeling of a bright summer! It is best to close it in small beautiful jars, so that you can then enjoy it in small portions, or even give it to those who are salivating after tasting even a small spoon of this yummy.

Lemon jam - a quick recipe

Lemon jam - recipe

Ingredients:

• fresh lemons – 7 pcs.;
• sugar – 1 kg;
• water – 1 l;
• vanilla sugar – 1 sachet.

Preparation

How to make lemon jam? First, take the lemons, rinse them thoroughly under running water and pour boiling water over them for a few minutes so that later the lemon zest does not give off bitterness. Then we wipe them and cut them into slices, carefully removing all the seeds. Place the lemons in a saucepan, add water and cook over low heat for about 45 minutes. Then add sugar (both regular and vanilla), mix and boil for another hour. When the time is up, the lemon jam will seem quite liquid at first glance, but as soon as you remove it from the stove, it will immediately begin to thicken and turn into a kind of jelly. If you still doubt its readiness, then take a saucer with ice water and put a little lemon jam in it; if it does not spread, but forms, then it’s ready! While the cooked jam is still hot, pour it into small sterile jars, screw on the lid and place upside down for 30 minutes. Lemon jam can be stored for a very long time even when opened, but only in the refrigerator, so you can safely make it in large batches!

Enjoy your tea party with sunny and bright jam!

Related articles:

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Lemon jam

Choose Meyer lemons and sweet ripe oranges for cooking: It is these citrus fruits that make the richest and most delicious jam.. Place all purchased fruits in a deep saucepan, fill with cold water and rinse thoroughly with a new sponge, because we will also use the peel as an ingredient.

Without drying, transfer the citrus fruits to the enamel pan chosen for cooking, and pour in the entire volume of clean cold water indicated in the ingredients. Place the pan on the fire and bring the liquid in it to a boil.

After the water has boiled, reduce the heat to low, place a sheet of foil on top of the pan, and cover the lid on top as shown in the photo. Cook citrus fruits in this form for 150 minutes: this way the peels of oranges and lemons will become very soft, which is important for our recipe.

Lemon jam recipe

After the specified time has passed, turn off the heat and leave the citrus fruits in this form to cool for 8 hours.

After the specified period of time has passed, we remove the citrus fruits from the pan one by one, remove the peel from each, which will be very easy to do thanks to the manipulations described above.

Return the pulp to the pan with infused citrus water, while kneading it thoroughly with your hands, which it is very advisable to wash and rinse well before this step. Mix the treated mass, return to the stove and bring to a boil, cook over low heat for the next 10 minutes.

During this time, you can have time to very finely chop the peels removed from oranges and lemons. Of course, at this stage you can also use a blender, which will significantly save your time.

After the specified cooking time for the pulp has passed, strain the contents of the pan through a very fine sieve, return the liquid back to the pan, and place the pulp in a bowl. Now add the chopped zest into the pan, stir and bring the liquid to a boil again. Pour all the prepared granulated sugar into the pan, constantly stirring the ingredients with a wooden spoon, completely dissolving the crystals. Cook the jam for half an hour over low heat until it reaches the desired thickness.

Pour the prepared hot jam into sterilized small jars, seal them with lids and leave to cool under a blanket. Cooled preparations can be put away in a cupboard or pantry; jam can also be stored in the refrigerator if there is not too much of it. Homemade orange and lemon jam is ready for the winter.

Bon appetit!

I absolutely love black tea with lemon, but one problem is that often the citrus fruit turns sour in the refrigerator and loses its attractiveness. You have to buy a new lemon, etc. At one time I tried to layer lemon slices with sugar or honey in a jar, but even this preparation is stored for no more than a week, then it acquires a bitter aftertaste. And then I found a recipe for lemon jam - a gorgeous dessert that can be added not only to tea, coffee, lemonades, fruit drinks, but also used as a filling for pies, buns and other baked goods.

The delicacy is stored well in the cellar, basement, and pantry at high temperatures. The most important thing is that you will always have a supply of lemon jam, even in the summer, when citrus fruits are sold at high prices in supermarkets. By the way, I recommend preparing canned food in the winter, closer to the New Year. Do not buy lemons with darkened peels; choose only fresh, juicy fruits.

So, prepare the necessary ingredients and let's start cooking!

Scald the citrus fruits for a few seconds with boiling water, but no more, otherwise the peel will begin to taste bitter. Cut in half and remove all the seeds with a knife. You can cut it smaller if it is more convenient for you.

Pass the lemon slices through a meat grinder using a fine-mesh attachment.

Sprinkle the mixture with granulated sugar. Stir gently and leave for 30 minutes to allow the sugar to dissolve into the lemon juice.

Place the mixture in a cauldron or saucepan with a non-stick bottom, pour in some hot water and heat to a boil, placing the container on the stove.

Then turn down the heat and simmer for about 10 minutes, turn off and let cool. As it cools, the lemon pieces will absorb the syrup and the jam will become more transparent.

Puree it with an immersion blender.

Place on the stove and heat again, immediately sterilizing the jars and lids.

Place the boiling lemon jam into hot jars and immediately seal with hot screw-on or screw-on lids. From the entire volume of products, I got two 0.25 liter containers of jam.

Lemon jam is completely ready!

Enjoy your meal!

Jam is a thick jelly-like product that is obtained by gradually boiling various berries and fruits with the addition of sugar. Scotland is considered the birthplace of this unusual dessert, where, according to legend, this product was first prepared back in the 18th century. Lemon jam is the easiest way to preserve the unique properties of citrus, popular all over the world, for a long time. There are many different recipes for its preparation, each of which is worthy of attention.

The simplest option

Lemon jam is a delicacy that has a fairly wide range of applications. It can be served as a dessert for tea, spread on a piece of bread, and also used as a filling when baking buns and pies. The simplest option for preparing this product requires enamel cookware and a minimum set of starting ingredients: lemon, water and sugar in a ratio of 1:2:3.

Making lemon jam is not difficult. The whole process consists of five successive steps:

1. First, citrus fruits need to be washed thoroughly and then carefully cut into small slices with a sharp knife. In this case, it is necessary to remove all the seeds, otherwise the finished product will have a slightly bitter taste.
2. Pour the lemon pieces with water and leave in this position for 1 day.
3. The next day, the mass must be put on fire and cooked until the peel becomes completely soft.
4. After this, you need to add sugar and continue boiling for another 20 minutes.
5. Transfer the finished jam into sterilized glass jars.

To cool them gradually, it is better to immediately place them in a container with hot water. This will prevent the formation of unwanted lumps.

Plastic mixture

Lemon jam can be prepared in the form of a soft, aromatic mass that can be easily spread on bread. In this case, you will need an unusual set of products: 4 lemons, 100 grams of butter, 4 fresh eggs and 200 grams of powdered sugar.

This mixture is prepared in a special way:

1. First, as usual, the lemons need to be washed.
2. After this, use a fine grater to remove the zest, and simply squeeze the juice out of the rest of the pulp.
3. Add eggs beaten with a fork to the resulting mass, mix and leave for 30 minutes.
4. After this, the mixture must be strained, and then transferred to a saucepan and cooked over low heat, adding oil, for 10-12 minutes. This time is enough for the contents to thicken well.
5. Now you can put it in jars and store it in the refrigerator.

The resulting mass has a rich taste and a pleasant refreshing aroma. It can easily be applied with a regular knife on top of a piece of loaf, and can also be used to grease cakes and other preparations when baking.

Vitamin preparations

It is difficult to find a person who has never tried jam in his life. Today, this popular sweet dessert is made from almost any product: fruits, berries, exotic fruits, as well as cucumbers, pine cones and even watermelon rinds. You can do it in a similar way. Each housewife has her own recipe for this. As an example, it is worth considering a very interesting option, which involves only two ingredients: sugar and citrus fruits in a 2:1 ratio.

How to make this lemon jam? The recipe involves three stages of this simple process:

1. First of all, you need to wash the fruits, and then randomly cut them into pieces and, after removing the seeds, grind them using a meat grinder.
2. Add sugar to the resulting mass and leave it for a day. At the same time, you must not forget to stir it periodically. By the end of the day, the sugar should completely dissolve.
3. Place the container with the aromatic mixture on the stove and warm it up a little over low heat, without bringing it to a boil.

After this, the still hot mass must be divided into jars and placed in the refrigerator for final cooling. In this jam, lemons remain almost fresh and completely retain the vitamin C they contain. This dessert will be an excellent preventative against colds on cold winter days.

Amber dessert

How else can you make lemon jam? The recipe in most cases only includes three main ingredients. The difference lies only in the technology for preparing a particular product. One of the options involves using the following ratio of ingredients: for every one and a half kilograms of lemons - 2 kilograms of sugar and 2 liters of water.

Once all the ingredients are on the table, you can start preparing lemon jam.

The recipe in this case is a little more complicated than the previous options:

1. Fresh ripe fruits must first be washed and then dried thoroughly.
2. Using a sharp thin knife, carefully cut the zest and cut it into strips.
3. Divide the remaining pulp into two parts and squeeze out all the juice. Do not throw away leftover food.
4. Pour the zest into the pan, and also pour out the measured amount of water and juice. Place the container on the stove and cook over low heat without a lid for one to three hours. Place the remaining pulp along with the seeds into a gauze bag and also place it in the pan. During the entire cooking time, the volume of the contents should be reduced by half.
5. When finished, remove the bag of pulp, cool and squeeze thoroughly. The resulting product must be added to the pan, and the pomace must be discarded.
6. After this, you need to put the pan on the stove again and gradually add sugar to the mixture. After boiling, the product should be allowed to cook for 15 minutes. The resulting mass must be checked for ductility. A drop of this mixture should not spread on the plate.

Now the finished jam can be put into jars and sent to a cool place for storage.

Lemon sugar

Understanding the benefits of the famous citrus, caring housewives try to make sure that this product is always at hand in the house. Therefore, they adapted to simply storing lemon slices with sugar in glass jars. But this method did not justify itself. The aromatic syrup was usually drunk first, and the slices eventually withered and had to be thrown away. In essence, the most valuable product was thrown into the trash. To prevent this from happening, it is better to prepare lemon and sugar in another way. To do this, you will need a regular glass jar with a screw cap and an immersion blender. This recipe provides for the presence of the main components in the following quantities: lemon fruits and sugar in a ratio of 1:1.5 (for those who love sweets, you can take a ratio of 1:2).

This product is popularly called “lemon sugar”. It's very easy to prepare:

1. First, the fruits must be thoroughly washed with a brush under hot water.
2. After cutting off the back and front end parts, use a sharp knife to divide each lemon into slices.
3. Place the blanks in a jar and grind using a blender.
4. Add sugar to the resulting puree and stir until the mixture is as homogeneous as possible.

The ready-made composition is a good alternative to jam. It can be added to tea, summer cocktails, rolls and cakes. In addition, they are good to pour over ice cream or cottage cheese casseroles.

Apple flavored

To make jams, any berries are used, as well as fruits from the garden or vegetable garden. In some cases, mixtures are used, the composition of which depends on the availability of specific products or individual taste preferences. Take, for example, His preparation has its own characteristics. Firstly, it is better not to use overripe products for work, as they have weak gelling properties. Secondly, it is better to use sour varieties of apples, as they contain more pectin substances. To work you will need: 1.4 kilograms of apples, 3 glasses of water, 4 lemons, one and a half kilograms of sugar and 6 sprigs of fresh mint.

The preparation process must be carried out in stages:

1. Cut the washed lemons into thin slices, place them in a saucepan, add water and leave in this state overnight.
2. In the morning, they need to be transferred to a basin, brought to a boil and simmered over low heat for about 10 minutes until the skin becomes soft.
3. At this time, the apples must be peeled, cut into slices and added to the boiling mass along with sugar. With constant stirring, the products should cook for at least half an hour.
4. 5 minutes before the end, add mint sprigs to the mixture. They will give the jam a special piquancy.

All that remains is to transfer the finished product into jars and, closing them tightly with lids, store them in a cool place.

Lemon with ginger

Nowadays, many different desserts are sold in stores. But most housewives prefer to do them themselves. Therefore, they need to know, for example, how to make lemon jam at home. To give the finished dessert an exquisite aroma, you can add a little vanilla, cinnamon or ginger to the recipe. This can be easily seen if you try to make jam using the following basic ingredients: 6 large lemons, a packet of pectin, 400 milliliters of water, half a cup of grated peeled ginger root and 6.5 cups of sugar.

The process technology is relatively simple:

1. First, whole washed lemons need to be filled with hot water for 10 minutes. This will make it possible to remove excess bitterness from the zest.
2. After this, the fruits should be randomly cut into pieces, and then, after removing the seeds, grind in a food processor or blender.
3. Peel the ginger root and grate it on a fine grater.
4. Transfer the lemon puree into an enamel pan. Add water and grated ginger to this and cook the mixture for 6-8 minutes after boiling.
5. Add the remaining ingredients, mix and simmer for another 5 minutes.

After this, the finished aromatic jam must first be cooled, and then distributed into clean containers, sealed tightly and stored in a cool place.

Delicate, amber, with a pleasant sourness, the dessert will decorate any tea party on cold winter evenings. Making lemon jam is not a complicated process, and the result is not only a tasty, but also a healthy treat. Lemon contains a large amount of valuable macro- and microelements and vitamins. They help strengthen the immune system, normalize heart function, participate in hematopoiesis processes and perform other functions in the body.

It’s not difficult to prepare such a delicacy, the main thing is to observe some subtleties:

• citrus fruits need to be soaked in boiling water to remove bitterness;
• to eliminate bitterness, you can remove the zest and soak it separately;
• It is recommended to remove the bones inside;
• if the white layer under the peel is thick, it must be cut off;
• You need to use a thin layer of zest, it is this that gives the rich taste and bright color;
• Readiness is checked by testing: put a little mixture on a saucer; if it thickens quickly when cooling, the jam is ready.

Product selection

The quality, concentration and taste of the finished dessert depend on the correctly selected lemon fruits:

• the fruits must be whole, without signs of spoilage;
• the skin should not be thick, the thicker the peel, the more bitterness it will be and the longer it will have to be soaked, or removed altogether;
• do not use fruits with wrinkled skin;
• the fruits should be hard, softness indicates not freshness, they will not be juicy.

Preparing containers

The success of the preparation depends not only on the preparation, but also on the correct preparation of the container. Containers must be free of chips at the neck, clean, sterilized and dry. If they contain water, the jam will spoil and ferment.

You can sterilize:

• in the oven;
• in the microwave;
• possible boiling;
• over the steam.

Best Recipes

The uniqueness of this dessert is that many new interesting delicacies are prepared based on the basic version. Spices, fruits, oranges, and ginger are added to it.

Quick recipe

To get jam you need:

• lemon – 1 kilogram;
• water – 130 milliliters;
• sugar – 1 kilogram.

Sequencing:

1. Peel the lemons with a brush. Boil for 5 minutes.
2. Cut into slices or cubes, as desired.
3. Boil syrup from water and sugar, add citrus fruits, simmer for 30-40 minutes. Add vanilla if desired.
4. Check readiness by placing some on a plate.
5. Place in prepared container and close.

Lemon jam with fruit pieces

For variety, you can use strawberries, currants, apples, pears, plums, pineapples, mangoes, and physalis.

The jam is cooked according to the scheme indicated above. Add fruit pieces 15 minutes before the end of cooking.

Recipe for meat grinder

Preparation using a meat grinder will allow you to obtain jam of a uniform consistency. The set of components used is the same as in the quick recipe. Additionally, you can use cinnamon and vanilla.

Sequencing:

1. Soak lemons in boiling water for 10 minutes. Cut, remove the seeds and twist.
2. Add the specified amount of sugar.
3. Boil for half an hour and pour into jars.

With added water

A classic set of ingredients is used.

Action plan:

1. Soak lemons in boiling water for 10 minutes.
2. Cut into thin wheels, add a liter of water and leave for 10 hours.
3. Boil for a quarter of an hour, add sugar and continue cooking for about an hour. During this time, the liquid will evaporate and the slices will become transparent.

From lemon juice

The jam from the juice will be transparent, with a sunny tint.

Cooking diagram:

1. Wash, cut and pass 1 kilogram of lemons through a juicer.
2. Place the pulp in a gauze cloth; it will be in the juice during the cooking process. Substances in the skin allow the mass to thicken faster.
3. Pour 1.2 kilograms of sugar into the juice and cook for half an hour.
4. Remove the bag with the cake and pour the mixture into the prepared container.

With zest

Jam with peel when finished looks like candied fruit. A classic set of components is used.

Sequencing:

1. Separate the peel and soak for an hour in cold water. Drain the liquid and soak again.
2. Cut the peel into cubes, add sugar and boil for 10 minutes.
3. Grind the lemons in a blender or pass through a meat grinder. Place on the peel and simmer for another quarter of an hour. Divide into jars.

No cooking

This jam is called “Vitaminka”. Not only tasty, but also incredibly healthy dish. The absence of heat treatment will allow you to preserve maximum vitamins.

Sequencing:

1. Soak a kilogram of lemons in boiling water for 10-15 minutes. Drain the liquid and dry it. The fruits must be completely dry, otherwise the jam will ferment.
2. Grind through a meat grinder and add 1.5 kilograms of sugar. Let stand for a quarter of an hour, stirring occasionally until it dissolves. Place in a sterilized, dry container and store in the refrigerator.

With oranges

Oranges will add brightness, aroma and richness to lemon jam.

Necessary:

• orange – 450 grams;
• lemon – 450 grams;
• sugar – 1 kilogram.

Sequencing:

1. Wash citrus fruits. Remove the skin from the oranges. Cut into slices, remove seeds. Add sugar.
2. Squeeze the juice out of the lemons with your hands. Pour over oranges.
3. Cut the squeezed lemons into strips, add a liter of water, boil for 5 minutes, drain the liquid, add again and cook for half an hour.
4. Using a sieve, drain the liquid from the lemons into the oranges. Boil for half an hour and beat with a blender.
5. Cut the orange zest into thin strips or small cubes, place in the lemon-orange mixture and cook for another quarter of an hour.
6. Place into prepared container.

With ginger

Lemon and ginger are a combination that is not only tasty, but also healthy.

Necessary:

• lemons – 1 kilogram;
• ginger – 230 grams;
• sugar – 1 kilogram.

Sequencing:

1. Squeeze the juice from one lemon and boil the rest for 10 minutes.
2. Cut into pieces, remove the seeds and beat with a blender. Pour out the prepared juice.
3. Add sugar and boil for half an hour.
4. Peel the ginger, grate and add to the lemon. Boil for another 10 minutes, put into jars.

With oranges and ginger

Lemon-ginger jam with oranges is prepared according to the previous recipe. Cut 450 grams of oranges into pieces and blend with the oranges in a blender. Increase the amount of sugar by 200 grams.

With cinnamon and vanilla

Jam with spices has a spicy delicate taste. If desired, you can use only vanilla. Jam is prepared according to a quick recipe. 10 minutes before the end of heat treatment, add 5-7 grams of vanilla and half a cinnamon stick.

With gelatin

If the housewife doubts the result, that the mass will gel, you can use gelatin. Jam is prepared according to any of the proposed recipes.

1. For the specified amount of products, 15 grams of gelatin are needed. You need to fill it with 100 milliliters of water and wait until it swells.
2. At the end of cooking, place in hot jam and boil for 2-3 minutes. Divide into jars.

With kiwi, bananas and orange

This jam is prepared according to the recipe with oranges. 10 minutes before the end of cooking, add 2 kiwis and 2 bananas, whipped in a blender.

With nutmeg

Nutmeg will add a special piquancy to the jam. The taste is not for everyone, but it's worth a try. Prepared according to the recipe with vanilla and cinnamon, you just need to add 5 grams of nutmeg.

In the bread machine

This assistant will quickly and without hassle make a wonderful, delicious dessert. The set of components is according to the classic quick recipe.

Action plan:

1. Boil the lemons for 10 minutes, cut into small slices, and place in a bread maker.
2. Add the specified amount of sugar and set the desired mode. If there is none, set a mode that requires cooking for 1.5 hours.
3. Place the finished jam into jars.

Recipe for confiture in a slow cooker

The set of components can be used from any recipe; the main secret is that the multicooker will make this jam without expending the housewife’s time and effort.

Sequencing:

1. Boil lemons for 10 minutes. Finely chop and place in a multicooker bowl.
2. Add sugar and wait half an hour until the juice separates.
3. Set the “Baking” mode for 1 hour at 120 o.
4. Place the prepared jam into jars.

Dessert storage

Hermetically sealed containers are stored indoors for a year, in dark, cool rooms for up to 2 years. “Vitaminka” - jam without cooking - is stored exclusively in the refrigerator for no more than six months.