Lemon jam

Everyone is well aware of the beneficial properties and exceptional taste, as well as the aroma of lemon, a plant that belongs to natural hybrids and is classified as a citrus genus. India and China are considered the birthplace of lemon, from where the lemon tree spread throughout all tropical territories. The chemical composition of lemon is replete with useful natural compounds. For example, lemon contains a huge amount of amino acids of organic origin.

In addition to citric and malic acid, lemon includes pectin substances, carotene, thiamine, phytoncides, riboflavin, rutin and ascorbic acid. It has been found that lemon contains a large amount of vitamin C in comparison with other fruits. Lemon essential oil is extracted from the leaves and seeds of the plant. Lemon zest or lemon crusts also contain a sufficient amount of biologically active natural substances. Lemon extract and citric acid are actively used in the food industry in the manufacture of food, drinks, including alcoholic ones.

Lemons are used to produce bakery and confectionery products. Famous for the whole world lemon cake or pie. Lemon is considered an excellent preventive and therapeutic agent for vitamin deficiency, colds and viral diseases, as well as scurvy, rheumatism, atherosclerosis and hypertension. Not surprisingly, people, having learned about the unique beneficial properties of the plant, decided to find various ways to harvest lemon for future use. One such surefire method is lemon jam.

Lemon jam is not only a tasty and sweet treat, it is an excellent vitamin product that can support your body's immunity during the cold season. Judge for yourself, which may be better than lemon jam. On a rainy autumn evening, lemon jam will give a feeling of summer and warmth, and along the way will saturate the body with all the necessary vitamins, macro- and microelements. In order to make lemon jam, you will need about
1. 5 kg of lemons, which you need to thoroughly rinse under a stream of running water.

Often, fruit sellers treat citrus peels with special chemicals so that fruits retain their consumer qualities longer. Such substances are harmful to the human body, so it is worth thoroughly washing citrus before making jam from lemons. On the grater, we wash the lemon zest, which can be previously cut off the fruit, and then squeeze the lemon juice out of the fruits. Put lemon zest and juice in a small bowler.

Then add the sugar, vanilla and anise to the lemon jam. Melt the butter and combine it with the lemon mass. Beat the eggs until smooth and pour into the lemon mixture. Then we put the bowler on a low heat and cook lemon jam for about 35 minutes, stirring constantly. Lemon jam will gradually change its consistency during the cooking process. You need to make sure that the lemon jam does not thicken much.

Ready lemon jam is laid out in pre-sterilised jars and covered with a lid. Lemon jam is a rather whimsical product and retains its vitamin and consumer qualities for a short time. Lemon jam can be stored in the refrigerator for up to two months, the older product, unfortunately, will no longer be so tasty and healthy.