15 Best Lemon Jam Recipes for Winter

Homemade lemon jam is an incredibly delicious treat that simply cannot be compared to store-bought varieties. Its unforgettable citrus flavor will delight children and adults who aren't keen on fresh fruit, and its bright yellow color will lift your spirits during the cold season. Lemon can also help fight colds, making it a must-have for fall and winter.

Features and secrets of preparing lemon jam for the winter

They study the intricacies of the workpiece before starting the process.

Select ripe fruits

A crucial step in making lemon jam is choosing high-quality, ripe lemons. Determining which is best isn't as easy as it seems at first glance.

The biggest mistake is paying attention to the lemon's color. In reality, it doesn't matter whether it's intensely colored. A ripe fruit can be light or dark, caramel-colored or even closer to orange. It's best to examine the skin. The shine should be strong and uniform, appearing polished.

You also need to feel the lemon. Only a firm one will do—it will retain all the juices and moisture. The soft one will be overripe and will eventually impart an unnecessary bitterness to the aromatic composition.

Sterilizing containers for canning

It's essential to sterilize containers for making lemon jam. Otherwise, it will quickly oxidize and become unusable.

First, select the jars. Any container will do, but for practical reasons, it's best to choose the smallest—0.25 or 0.33 liters. However, you can also seal the mixture in liter jars or even two-liter ones if you have a large family.

The container is carefully examined for chips and scratches.

These are strictly prohibited. Wash them in hot water with detergent and baking soda. Then rinse and sterilize for at least 10 minutes (in the oven, on the spout of a boiling kettle, or in the microwave). Then place the sterilized containers upside down on clean kitchen towels and fill them with fragrant citrus jam.

Delicious recipes and step-by-step preparation

For preparation, choose one of the recipes you like.

Traditional method of preparation

Even a first-time jam maker can master this classic recipe. You'll need:

• 1.5 kilograms of ripe lemons;
• 0.75 liters of water;
• 2 kilograms of granulated sugar.

Wash the lemons and cut them into thin half-rings (the peel is never removed). Place them in the bottom of an enamel saucepan and sprinkle with sugar. Immediately reduce heat to low and simmer for 15 minutes. A white foam will constantly form. Skim it off, otherwise the jam will turn out cloudy rather than a beautiful, clear, sunny color.

After 15 minutes of cooking, remove the mixture from the stove and let it steep for at least 6 hours. Then, boil it for another 15 minutes, then let it steep for 5 hours. After this, warm the jam, but don't cook it. Quickly seal it in jars with metal lids.

A quick recipe for "Five Minutes"

The "Five-Minute" recipe is made with similar ingredients. You'll need:

• 1.5 kilograms of main ingredient;
• 1 liter of clean boiled water;
• 2 kilograms of granulated sugar.

First, slice the lemons into thin slices. It's important that they be identical in size. Then, place them over high heat and simmer for exactly 5 minutes with sugar, stirring constantly and skimming off any foam that quickly forms. Leave them in a warm place for five hours.

Place back on the stove and simmer for another 5 minutes. Set aside for 4 hours. Repeat the process a third time, but instead of setting aside, immediately jar the mixture.

The peculiarity of rolling up jam, preserves or any other lemon preserves is that the jars are not turned upside down.

Citric acid comes into contact with the metal surface of the cans, which can lead to product spoilage and subsequent poisoning.

Cooking in a bread maker

A bread machine will make your life easier, as making lemon jam is also quite simple. Moreover, according to home cooks, this recipe produces a more tart and flavorful jam, as it preserves the maximum amount of nutrients found in the peel and pulp. You'll need:

• 1 kilogram of lemons;
• 0.7 kilograms of sugar;
• 1 packet of vanillin (not sugar, but extract);
• 20 ml of natural apple juice.

The process is generally simple. Wash the lemons, cut them into wedges, and be sure to remove the white seeds. Place them in the bottom of the device, sprinkle with sugar, add the juice, and stir. Turn on the "Jam" setting, if available. If not, choose the one that allows the mixture to simmer for as long as possible. The mixture is usually ready within an hour.

Recipe for a meat grinder

This delicious recipe is best made with oranges. The flavor will be richly citrusy and the color will be vibrant orange. Ingredients:

• 5 pieces of lemons and oranges;
• 1-1.2 kilos of granulated sugar.

The ingredients are cut into random slices—the main thing is that they fit into the appliance. Grind them into a single mass, add sweetener, and mix. Serve immediately, and refrigerate any leftovers. Alternatively, boil for 20-25 minutes and store in sterilized containers for the winter.

Fragrant lemon juice jam

The jam is made using a thickener. You can choose agar-agar, gelfix, or regular gelatin. This dessert doesn't need to be preserved for the winter, but that's not really the point—it's devoured immediately by the family.

You will need:

• 1 kg lemons;
• 0.5 kg granulated sugar;
• a little vanilla and cinnamon;
• thickener sachet.

Squeeze the lemons to extract their juice using any convenient method. Add a little water and simmer over low heat. While stirring, gradually add the thickener, seasonings, and sugar.

You can cut up other fruits and add them to the mixture 2-3 minutes before the end of cooking.

Jelly with zest

The jelly has a slight bitterness when added to the zest. This is a classic version, but it's better to use one designed for a meat grinder, or simply puree the fruit first. Add the zest pieces 5 minutes before the end of the process. However, don't add too much, as this will make the treat very bitter.

Method of preparation without boiling

Unfortunately, you can't preserve this delicious jam for the winter without cooking it. But that's okay, it's so delicious it'll disappear in no time. You'll need the following ingredients:

• 1 lemon;
• 1 lime;
• 40 grams of ginger root;
• 200 grams of pumpkin;
• 150 grams of natural honey (acacia or flower).

Cut the fruit and pumpkin into roughly equal cubes. Be sure to remove the seeds. Then add the honey, ginger, and other ingredients and grind through a meat grinder. You can use a blender for this, but the pieces will merge into a single mass.

With oranges and ginger

Ginger and orange jam can be preserved. This treat is perfect for boosting your immune system in winter.

You need to take:

• 1 kg lemons;
• 1 kg of oranges;
• ginger 1 piece (about 150 grams);
• 1 kg of granulated sugar;
• spices to taste.

Wash the lemons, remove the seeds, and cut into small slices. Place them in a saucepan with granulated sugar and simmer for 7 minutes. Add finely chopped oranges and simmer for another 7 minutes.

It's best to mince the ginger or grate it finely, then add it just a minute before the end of cooking. It will be delicious if you add cinnamon, vanilla, nutmeg, or cardamom to this mixture.

A spicy treat with cinnamon and vanilla

Essentially, the recipe for this delicacy is identical to the classic one. It's best to add the vanilla and cinnamon five minutes before the end of cooking. It's best to use natural spices, sold by the pound at specialty stores, rather than store-bought packets.

Exotic assortment with kiwi, bananas and orange

This delicacy will also be a delight on your holiday table. Fresh fruit contains the maximum amount of vitamins, so it's a great choice for children. Ingredients for the recipe:

• 2 lemons;
• 2 oranges;
• 4 kiwis;
• 3 bananas;
• 2 kilograms of granulated sugar (may vary depending on the total volume of fruit).

Grind all ingredients in a meat grinder or chop them in a food processor into very small pieces. Place on the stove and add granulated sugar (calculate one kilogram of sugar per kilogram of mixture). Boil for 15 minutes and seal in jars. If you don't boil the mixture, you can simply place it in jars and store it on the bottom shelf of the refrigerator for up to 1 month.

How to make delicate jam in a slow cooker

The specialty of this delicate jam is that the lemon zest is removed and vanilla sugar is added. You'll need:

• 1 kg lemon pulp;
• 1 kg of granulated sugar;
• 2 packets of vanilla sugar.

Place the citrus pulp over low heat, add sugar, and simmer for 40 minutes, skimming off any foam. Finally, add vanilla sugar and stir well.

Lemon and Nutmeg Dessert

The spice will help add a more spicy and oriental aroma and flavor to the jam. Doctors recommend no more than 1 gram of nutmeg per day, so you should be extremely careful when using it in jams. You'll need:

• 1 kg lemons;
• 1.2 kg sugar;
• 250 ml of water;
• 1 cinnamon stick;
• nutmeg on the tip of a knife.

Lemons are cut into small pieces, water and sugar are added, and they are simmered over low heat for 20 minutes. Add nutmeg exactly 2 minutes before the end of cooking.

Berry and lemon jam

Surprisingly, you can use almost any berries in lemon jam. But gooseberries, blackcurrants, and redcurrants work best. The berries are soaked in half the sugar for two hours, then simply added to the lemon jam, which has been prepared using the classic method. For 1 kg of the main product, you'll need the same amount of berries. The amount of sugar is doubled accordingly.

How to make lemon jam without peeling

This jam will be incredibly tender, without any bitterness. You'll need:

• 1 kg lemons;
• 0.4 kg sugar;
• cream 15 percent 100 ml;
• vanilla sugar packet.

Peel the lemons and cut them into small pieces. Boil them for 10 minutes with sugar, then whisk in a thin stream of cream. Cook until thickened.

Recipe with pectin and sweetener

There aren't any particular difficulties. Boil the mixture in the same manner, and add the amount of pectin or sugar substitute indicated on the package.

Storage terms and conditions

Lemon jam, sealed in jars for the winter, will keep for up to two years. Opened in the refrigerator, it will keep for no more than a month.It is better to store fresh and uncooked fruits for no more than 2 weeks.