Lemon jam through a meat grinder

Step-by-step cooking

1. Step 1:

   

   How to make lemon jam? Prepare the necessary ingredients. Take thick-skinned lemons. They need to be pre-rinsed well under a stream of warm water and rub the peel with the hard side of the sponge. This way we will remove more dirt and fruit wax, which is often used to cover fruits to extend their shelf life.

2. Step 2:

   

   Cut the lemons into slices and remove the visible pits.

3. Step 3:

   

   Chop the fruit with a meat grinder with a grate with small holes. I suggest collecting lemon mass immediately in a saucepan or a saucepan in which it is planned to cook jam. Instead of a meat grinder, you can, of course, use a blender. But I like the meat grinder more, because it provides the same fraction of jam.

4. Step 4:

   

   Add warm filtered water to the lemons and check the puree for the presence of pits. Be sure to delete them. If bones or parts of them get into the jam, it will be bitter.

5. Step 5:

   

   Add granulated sugar. In principle, sugar can be replaced with any heat-resistant sweetener, the taste of which you like.

6. Step 6:

   

   Mix the future jam and leave for at least 1 hour at room temperature, covering the saucepan with a lid. During this time, the lemon peel will be soaked with sugar and become softer.

8. Step 7:

   

   Put a saucepan on a slow fire and bring the puree to a boil. Cook the jam under a closed lid for 30-40 minutes.

9. Step 8:

   

   Sterilize the jars in any convenient way. I usually do this. I pour a centimeter of ordinary tap water into each and warm it in the microwave for 3 minutes at a power of 800 watts. The water should boil. Just pour boiling water over the lids.

10. Step 9:

    

    Focus on the color change and on the density: the jam should not last very long, but confidently keep the groove from the shoulder blade. Plus, keep in mind that the jam will still thicken after cooling down. Therefore, I recommend removing the jam from the fire as soon as it changes color. Cool it down and evaluate the consistency. If necessary, the jam can still be boiled. According to this scheme, you will definitely not get lemon caramel, which will freeze solid in the jar, like concrete :)

11. Step 10:

    

    We put only hot jam in the jars! Therefore, if you have cooled it, be sure to bring it to a boil again! Seal the jars with lids. Turn it upside down and wrap it with a warm towel. Allow the jam to cool completely, then put it in the pantry for storage.

12. Step 11:

    

    It's a pleasure to treat yourself to such sweet and sour jam! Lemon crusts are soft, but elastic and pleasant to chew. The consistency of the peel in the finished jam reminds me of marmalade.