The best recipe for making apple jam with lemon for the winter
Cooking apple jam with lemon will not take much time, and at the end we get a delicious aromatic dessert. It can be used to toast, pour over pancakes, pancakes, grease the cakes. Another plus of this delicacy is its low cost. A delicious treat is made from inexpensive, readily available products. It is not only tasty, but also healthy, since apples and lemon contain many valuable substances that remain after heat treatment.
Features of cooking apple and lemon jam for the winter
To get dessert, it is recommended to use the following tips:
- lemon provides the jam with a light amber color, the amount of lemon depends on the preferences of the family;
- if desired, you can add orange, lime or spices to the workpiece: cinnamon, cardamom, cloves.
- the density of the apple mass depends on the duration of heat treatment;
- depending on the sweetness of apples and family preferences, the amount of sugar varies;
- if you use brown sugar, the jam will take on a dark shade, but a caramel note will appear in it;
- Nutritionists (FNs) can substitute Jerusalem artichoke syrup or maple syrup for sugar.
Products for the recipe
The set of products is quite simple. This jam is all-season, it can be cooked in winter, since there are both apples and lemon available.
It is necessary:
- apples - 1 kilogram;
- lemon;
- water - 60 milliliters;
- sugar - 550 grams.
How to choose and prepare ingredients
Apples are used in different varieties. The fruit must be ripe. The use of crushed fruits is allowed. The main thing is that they are not spoiled, with signs of rot.
Lemon is recommended for use with fine skin.
The thick rind will add some bitterness to the dish. If the skin is ribbed, rub it with a brush.
Preparation of containers
For cooking, it is preferable to use a container with a thick bottom or a bowl. Jam sticks in enameled dishes, it is better not to use it. It is recommended to give preference to stainless steel.
It is recommended to use containers for storage up to 1 liter in volume. It must be clean, sterilized and dry. For sterilization, you can use any convenient method:
- boil in water: place the jars in warm water and boil for 2-3 minutes after the liquid has boiled;
- fry in the oven: put the jars in the oven, heat to 120-130 about, withstand 2-3 minutes;
- hold over steam: for this there are special nozzles for pots, or you can simply hold over the neck of a boiling kettle for 2-3 minutes;
- hold in the microwave for 2-3 minutes at full power.
Cooking process
For cooking you need:
- Wash the apples, remove the core and defective parts (if any).
- Peel and cut into 2x2 cubes. If the presence of the peel in the jam does not bother you, you can leave it.
- Prepare syrup from sugar and water, put apple pieces in it and boil.
- Grate the lemon zest, squeeze the juice. Add to apples. Cook for 10 minutes.
- Grind with a blender or crush. If desired, add 7-10 grams of cinnamon, it will give the jam a fabulous oriental taste.
- Boil for another 10 minutes. It is necessary to stir frequently so that the mass does not burn, otherwise the jam will acquire a specific taste and dark color. It should be noted that when boiling, it will gurgle and splash strongly - it is desirable that the pan has high walls.
- Arrange in prepared containers. Close tightly.
Jam storage methods
To store jam in a room in a dark place for one year, in the cold storage is allowed up to 2 years. Store an open jar for 7-10 days.
