Lemon Jam: 3 Recipes

Ginger and Lemon Jam


lemon 1 kg

ginger root 0.5 kg

sugar 1.5 kg

Ginger I advise you to take a younger one, the smaller one. A large root can be fibrous and tough: this is not suitable for jam.

Ginger and lemon should be thoroughly rinsed. Lemons cut off the ass, and the ginger gently peel the skin – this can be done with a vegetable peeler or simply scrape the ginger with a teaspoon. We cut the lemons into thin crescents, and the ginger slices (the thinner you get it, the better). We put everything in a saucepan, add sugar, mix the mixture and set on a very small fire. Sugar will immediately begin to melt, ginger and lemons will give juice. As soon as the jam starts to gurgle softly, we let it boil for about 5 minutes, stir constantly. Then remove from heat, let cool in a saucepan. Spoon in jars and store in the refrigerator.

Lemon Mint Jam


mint 150 g

water 300 ml

lemon 1 pc

sugar 300 g

Mint carefully wash, dry leaves, chop fine stalks. Cut lemon into slices. Instead of lemon, you can take lime, but then the jam will be sour and have a pronounced bitterness. Fill the pot with mint and lemon, stir, add water. Boil the mixture for 15 minutes and close the lid. After it cools down, put in the refrigerator for 12 hours. We take out from a refrigerator and we filter mint and lemon broth. Pour into a saucepan, add sugar to it, stir it, boil 10 minutes over low heat. Then pour the jam over the cans and close the lids. Keep it in the fridge.

Carrot and lemon jam


carrots 1 kg

lemon 1 kg

sugar 2 kg

vanilla sugar 1 sachet

Wash and clean the carrots. Wash the lemons, pour in boiling water, cut into thin crescents, pull out the bones (do not remove the peel). You pass carrots and lemons through a meat grinder, add to them 2 kg of sugar, mix. Boil on low heat, stirring constantly, for 40 minutes. At the very end of cooking, add vanillin. Then lay out in sterilized jars and roll.

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