TOP 13 recipes for making preparations from lemons for the winter
Lemon is considered the source of a mass of vitamins and nutrients, but you can use it not only in its pure form. The fruit tolerates heat treatment well and retains its properties. There are many recipes for preparing lemons for the winter with the addition of different ingredients: fruits, spices. You can find the best cooking methods below.
Features of harvesting lemon with sugar for the winter
A popular option for preserving lemon in the winter is the preservation of the fruit in sugar. The fruits are soaked, cut into slices, covered with sugar. After half an hour, the product is packaged in glass jars and placed in a deep saucepan with water. It is necessary to heat the jars until the sugar is completely dissolved. Then the containers are rolled up with sterilized lids.
Required:
- lemons - 5-6 pcs.;
- sugar - 300 g for each can;
- cloves or cinnamon.
You can harvest whole citrus fruits, but make cuts on one side to separate the juice.
The specifics of choosing citrus fruits
Depending on the variety, lemon fruits can be of different shapes, sizes, smoothness of the peel.
Selection rules:
- Choose fruits with a uniform color, without depressions, signs of decay, black spots.
- When squeezed, the lemon peel should not deform.
- The scent of citrus should also be felt through the peel.
- The shiny surface of the fruit indicates a paraffin treatment.
- The presence of green spots on the zest is a sign of the immaturity of the fruit.
- The uneven surface of the citrus is a sign of a thick rind.
Any defects in the shell indicate improper cultivation or storage. For the preparation of jams, jams and drinks for the winter, it is better not to use soft fruits. If the purchased fruit is bitter, hot water will help to correct the situation, in which it is dipped for a few seconds.
Preparing dishes
Prepare preserves, jams, citrus drinks in an enamel container or stainless steel saucepan. Do not use aluminum, copper dishes or containers with signs of chips or damage. The acid contained in lemons will lead to a metal reaction and the penetration of harmful substances into the workpiece.
You need to store the finished product in a glass container that has been washed and sterilized in advance. Can lids must also be heat treated.
Dried lemon can be kept in glass or paper bags.
What can be made from lemons at home?
Methods for preserving citrus fruits for the winter are varied.The fruits are preserved whole, crushed, sugar, spices are added, jam and drinks are boiled, dried. Such preparations are not only consumed in their pure form, but also used as a dressing for meat, fish and sweets.
Mint jam
For cooking you will need:
- lemons - 2 pcs.;
- sugar - 500 g;
- mint - 200 g;
- water.
Mint and yellow fruits are washed well, crushed and covered with water. Boil for 15 minutes, remove from heat and let it brew for half a day. The resulting mass is filtered, sugar is added, boiled for another 5 minutes and poured into jars. The jam will be liquid, if necessary, you can add a thickener or starch. It can be made for future use, it is well stored all winter.
Jam
Making jam for the winter is easy. Lemons are chopped through a meat grinder and covered with sugar. Insist for half an hour and send to cook. After 10 minutes, remove from heat, cool and bring to a puree consistency. The resulting mass is boiled again and poured into jars.
Candied lemon peels
Ingredients:
- lemons - 1 kg;
- sugar - 500 g;
- water - 5 l.
For the preparation of candied fruits, only zest is used. It is crushed and poured for 2 days to remove bitterness. The soaked peel is boiled in boiling water for 3-4 minutes. The procedure is repeated three times.
Boiled crusts are poured into the syrup made from water and sugar and simmer until the liquid evaporates completely.
The resulting mass is spread on a baking sheet and baked in the oven for an hour at a temperature of no more than 80 degrees.
Store such a product in a cool dry place.
Lemon zest
There are several ways to preserve lemon zest for the winter.
Options:
- Freezing - the yellow part of the peel is cut off, crushed and sent to the freezer.
- With sugar - the peel is crushed and ground with granulated sugar. Store in a refrigerator in a tightly closed container. Used for desserts and baked goods.
- Drying - the peel is cut into thin strips and baked in the oven. Used when preparing drinks.
- Powdered - dry zest is crushed into dust. Used as a seasoning for various dishes.
Ginger with lemon and honey
Components:
- lemons - 1-2 pcs.;
- ginger root - 200 g;
- honey - 500 g.
Fruits and roots are well washed, cut into pieces and sent to a blender to create a puree mass. Mixed with honey. If it is dense in consistency, melt in a water bath. The resulting mixture is packaged in small jars. The product contains a lot of vitamins and helps to cope with colds.
Jelly
Ingredients:
- lemons - 4 pcs.;
- sugar - 0.5 kg;
- lemon juice - 0.5 l;
- water.
Citrus fruits are crushed and pitted. Pour 3 glasses of drinking water and boil until the weight is halved. Pour sugar into the prepared product and boil for half an hour. Check the condition of the syrup and fruit rind. Pour the prepared mass into jars and roll up.
"Dry processing"
Ingredients:
- lemons 4-5 pcs.;
- butter - 100 g;
- honey - 200 g;
- walnut - 300 g;
- seedless raisins - 300 g.
The mixture does not require heat treatment. All components of the recipe are crushed, mixed and packaged in clean jars. Store in the refrigerator.
It is recommended to consume the vitamin mass every day. It helps to strengthen the immune system.
Garlic preservation
Required:
- citrus fruits - 5 pcs.;
- garlic - 3 cloves;
- salt;
- thyme.
The fruits are washed and boiled for a couple of minutes, cooled. The garlic cloves are chopped and placed on the bottom of the jars, after mixing with salt. Fruits are placed in a container, cut from one side, sequentially sprinkling them with garlic, salt and spices. The prepared container is filled with the liquid in which the citrus fruits were cooked.Banks are rolled up and stored in a cool, dark place.
Pickles for meat
Lemons for meat are prepared according to the principle of salting with garlic. Product proportions are based on personal preference.
The washed citrus is cut through one of the bases and filled with salt and bay leaf. Lay in layers, alternating with pepper and other spices. Banks are filled with lemon juice and allowed to brew for two weeks.
Spicy preservation with coriander
For the recipe:
- lemons - 1 kg;
- salt - 50-70 g;
- lemon juice;
- water;
- coriander.
Citrus fruits are cut at one of the bases and covered with salt. Put in jars and sprinkle with coriander. Juice is squeezed out of one of the fruits and poured equally into containers with a blank. The remaining volume is filled with water and sealed.
You can use it after a month.
Apple-lemon marmalade
Ingredients:
- citrus fruits - 4 pcs.;
- apples - 1-2 kg;
- water;
- sugar - 1.5 kg;
- mint if desired.
Lemons are cut into slices and filled with water for 6-8 hours. Then the mass is boiled for 10 minutes, peeled and diced apples, sugar, mint with twigs are added. Boil the mixture until thickened. At the end of the procedure, the mint is removed, the workpiece is distributed among the banks.
Lemon-ginger jam
A couple of large lemons are cut into thin slices and mixed with 50 g of ground ginger. The prepared ingredients are covered with sugar and allowed to run the juice. After half an hour, they begin to cook over low heat, cooling the mass every 3-4 minutes. Repeat boiling three times. The lemon wedges should be clear and the syrup thick and gooey.
"Five minutes" from lemon
Ingredients:
- lemons - 1 kg;
- sugar - 1.5 kg;
- water.
To prepare "five minutes" citrus is cut into rings or half rings, covered with half granulated sugar, let it brew for a couple of hours. At this time, syrup is boiled from water and the rest of the refined sugar. Mix with the infused fruits, boil for 15 minutes. Remove from heat, let it brew for 5 hours. The cooking procedure is repeated three times and poured into containers.
