Lemon is a very healthy source of vitamin C, in addition to a fruit that helps reduce blood pressure. It combines very well with other foods and a delicious jam can be made with it. The problem of lemon is that it is composed of a lot of water, and it is always difficult to make jams with fruits that have a high water content because they are usually liquid. It does not happen to the apple, for example, that it has a lot of pectin and will make us thickener. However, in recipes, we give you the keys to make a thick lemon jam, creating the pectin with its own seeds and All easily and naturally. And as a result, we will obtain a homemade jam that will last many months, made only with sugar and lemon. We are going for this interesting recipe to discover how to make lemon jam.
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| Ingredients to make homemade lemon jam: |
| 1 kilogram of lemons 650 grams of sugar (3¼ cups) 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make homemade lemon jam:
1. We are going to do our lemon jam three days before to try to take away some bitterness from the lemons. To do this, wash the lemons well, cut them in half and remove the seeds to deposit them on a clean gauze.
2. Attack the gauze with the seeds, put it in a cup with water, cover it with film paper and reserve the cup for three days in the fridge so that the seeds release the pectin and act thickening for homemade jam.
3. part, in turn, the media lemons in half, place them in a pot covered with water and let them rest for three days. Go changing the water twice a day, one in the morning and another at night.
4. After three days, remove the pulp pulp from the bark. As they will be very soft, it will easily remove with your hands. It also collects the juice they are releasing when peeling the lemons.
5. Take several lemon and rackets with a knife so that there are no white skins, which are the most bitter. Cut the bark into fine strips to add them to lemon jam.
6. It is very important that all the pulp and juice obtained, since that will be the amount of sugar you will need to make the lemon jam. As my pulp has weighed 650 g, it is the amount of sugar I have put. So deposit the lemon pulp, the juice that has released, the sugar, the skins in strips and a pinch of salt. It also takes the cup of water where you have the seed reserved and add them, both the water and the seeds. Cover over low heat for an hour and fourth stirring from time to time. You will see that it is liquid, but do not worry, as it cool will be thickened.
7. At the end, remove the seeds and if you see any release, take it too. You can crush the jam with the blender, I leave that to your choice, in case you like more with stumble or less. Fill the boats chosen with the jam and cover them well. Let them cool and guide them in the fridge until their consumption is preserved in perfect condition for up to six months without opening. I hope you liked the lemon jam recipe and I invite you to visit my blog target = _blank re = NOFOLW class = outboundcakes for you.
