How to make jam out of lemons

We all love lemons. But people with high acidity can't eat them, although very desirable. A wide range of useful properties in citrus fruits, just do not count. Therefore, each hostess tries to have oranges, lemons and grapefruits were on the table as often as possible. So why not make jam out of lemons? It will be able to please everyone with its delicate sour taste. Options of cooking a few, that gives an opportunity to choose the appropriate only for you.

The Jam out of lemons. Recipe №1.

This method is one of the longest, but gives excellent results. We will need 500 grams of lemon 1.5 kg granulated sugar. Lemons cut into slices as thin as possible. Pour the artesian water and cook until the crust will not be totally soft. After that pour lemon broth and cook a thick syrup. Two cups of broth take two cups of sugar. A lemon slices in a bowl, let cool and put in glass jars, which we prepared for boiling. Ready syrup cool and pour it in the jars with the slices. Close the plastic cover and allowed to settle over night. In the morning drain off the syrup from the cans and bring to the boil, adding a bit of sugar. Again let cool and pour into jars. Lemons stand in the syrup till morning. The next day the whole procedure repeats. Roll the cooled jam in jars. It can be stored at room or refrigerator, it will depend on the available space.

The Jam out of lemons. Recipe №2.

For this recipe you will need one kilogram of lemons, three pounds sugar and four cups of water. Select grade thin-skinned lemons. Thoroughly wash fruit under running water, then cut into thin slices or circles. Remove all the seeds, otherwise the jam will get bitter. Put sliced lemons in enamel basin, filled up with sugar and fill with water. Cook on low heat for 2 hours stirring constantly. Ready jam cools in the pelvis and have a cold spread on banks. If you keep jam in the fridge, then banks may not roll up and close the plastic covers.

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The Jam out of lemons. Recipe No. 3.

The easiest recipe for those who like a smooth consistency, but wants to make jam out of lemons. Scrolling through a meat grinder of kg of lemons with peel to a pulp. Fall asleep two kilograms of sugar and give a little stand. After half an hour the lemon-sugar mass and stir in the enamel basin, put on medium heat. Cook for two hours, stirring constantly. Pour the hot jam into the prepared jars and sterilize them for about 15 minutes. Banks roll. Let cool under a towel, putting the bottom up. Ready jam can stand at room temperature.

For connoisseurs of citrus fruit may be advisable to prepare jam from oranges and lemons. It is perfect not only for evening tea, but for decorating cakes. And the Bank is jam-just lovely sight. To make it, prepare one kilogram thin-skinned lemons and oranges, four kilos of sugar and two cups of water. Rinse the fruit under running hot water and dry it with a towel. Cut into slices as thin as possible and put in enamel basin. Place the slices with half of sugar and leave to steep for an hour. After the fruit was given a large amount of juice, fill them with remaining sugar, pour water, mix well and cook on low heat for two or three hours until fully cooked. Jam you need to stir constantly and take off the appearing foam. Ready hot jam is poured into pre-prepared banks, and roll slowly under the towel cools.