Traditional and original recipes for preserving lemons for the winter

Tips for cooks

Regardless of the recipe you choose (compote, jam, or pickled meat), you still need to prepare the main ingredient. It's recommended to follow these tips:

1. Before you begin, rinse the lemons thoroughly with water using a brush or sponge. For long-term storage, citrus fruits are treated with wax, so remove the wax.
2. It is also important to remove the pits, as few people would like to have pieces of ground pits in their jam.
3. Preserved foods are divided into two types: raw and cooked. If the gastrointestinal tract is healthy, the latter type of snack can be consumed in unlimited quantities.
4. Raw preparations are used only for preventive purposes in winter.

Video: "Lemon Jam for the Winter"

This video will show you how to make healthy lemon jam for the winter.

Step-by-step recipes

Below are simple recipes suitable for both beginners and experienced cooks. Choose the right method for preserving lemons to pamper yourself and your loved ones this winter. Each recipe is presented in great detail, so you'll know exactly how to preserve lemons for the winter.

Five-Minute

Stock up on 2 kg of lemons, 4 glasses of purified water and 2.4 kg of granulated sugar.

1. Cut the citrus fruits into half rings, leaving the peel on. Sprinkle with half of the granulated sugar.
2. Leave for 2–2.5 hours, stirring occasionally.
3. Place the container with the lemon mixture over medium heat. Pour in the syrup, previously prepared from the second portion of sugar and water.
4. Bring to a boil, cook for 15 minutes, removing the film.
5. Remove from heat and leave to marinate for 5 hours.
6. Then bring to a boil again and cook for 15 minutes.
7. Leave for 5 hours.
8. After the third boiling procedure, pour the jam into jars.

Jelly

You will need 1 liter of water, 9 large lemons, 1 kg of granulated sugar per 1 liter of lemon juice.

1. Wash citrus fruits thoroughly and scald with boiling water.
2. Cut into thin slices with the skin, remove the seeds.
3. Place in a deep container and fill with water.
4. Simmer for half an hour over low heat.
5. Strain the mixture and cook again until the liquid has reduced by half.
6. Add sugar, cook until done, stirring frequently.
7. Place the finished jelly into dry jars and close.

Jam

Prepare 1 kg of ripe lemons, 2 teaspoons of citric acid, 2.5 liters of water and 2.5 kg of granulated sugar.

1. Wash citrus fruits and place in an enamel bowl.
2. Fill with water and leave for three days.
3. Change the liquid twice a day.
4. Remove the lemons, dry them, cut them into slices and then into thin strips.
5. Place in a container and add the amount of water specified in the recipe.
6. Place in a cool place for 24 hours.
7. Cook the mixture for 40 minutes with the lid on, then for 60 minutes with the lid off.
8. Increase the heat, bring the jam to a boil and add sugar.
9. Stir and cook until the granulated sugar dissolves.
10. 2-3 minutes before turning off, add citric acid, which has been previously dissolved in 2 tablespoons of water.
11. Pour the hot jam into clean jars and close.

In a multicooker

Modern technology is a real help to home cooks. If you also make your life easier by using high-quality appliances, you'll surely love the taste of lemon jam made in a slow cooker.

For this you need 1 kg of lemons, 1.3 kg of sugar and 1.2 l of water.

1. Prepare the fruit, place it in a bowl and cover with water.
2. Cook for an hour at 120°C.
3. Add sugar and cook for another 45 minutes.
4. Place the aromatic ready-made snack into sterilized jars and roll up.
5. Store upside down until completely cool.

Dry processing

A unique substance obtained through "dry" processing ranks first in terms of vitamins and nutrients. This jam boosts immunity, strengthens the cardiovascular system, and maintains vitality. It's very easy to prepare. There's no need to preserve, cool, or boil anything. You'll need 4 medium lemons, 100 g of butter, 200 g of honey, 300 g each of nuts and dark raisins.

1. Prepare citrus fruits as described above (remove the wax layer).
2. Pass them through a meat grinder together with raisins and walnuts.
3. Pour in honey and add butter, mix the mixture.
4. Place the mixture into jars and store in the refrigerator.

Take 1 tablespoon of the dry jam on an empty stomach. The effect will be noticeable within two weeks of use.

Spicy preserves

Every homemaker dreams of not only preserving lemons fresh for the winter but also surprising her family with her culinary skills. In that case, we recommend checking out the following recipes, which incorporate citrus fruits and various spices.

With garlic

Prepare 6 large lemons, half a cup of sea salt, 3 cloves of garlic and 16 sprigs of thyme.

1. Wash the yellow fruits, boil over moderate heat for 1 minute, and cool.
2. Cut the tops of the lemons crosswise, insert the sprigs and sprinkle with 1 teaspoon of salt.
3. Add a pinch of salt to the bottom of the sterilized jars.
4. Add spice sprigs and crushed garlic.
5. Press the lemons down, sprinkling them with salt, garlic and thyme.
6. Pour in the water in which the fruits were boiled.
7. Scald the lid with boiling water, close the container and put it in a cool, dark place for a month.
8. It is necessary to shake the jars from time to time so that the fruits are evenly salted.

With coriander

To prepare this piquant preparation, you need to prepare 1.6 kg of medium lemons, 120 g of salt, 8 g of coriander seeds, 120 g of lemon juice, 600 ml of boiled warm water and a pinch of black peppercorns.

1. Rinse lemons with warm water and dry.
2. Squeeze the juice from 1 fruit, make shallow cuts on four sides of the others.
3. Divide the salt into equal parts, multiples of the number of citrus fruits.
4. Fill the cuts.
5. Place the fruits in sterilized jars, add coriander seeds and peppercorns.
6. Pour in fresh lemon juice and fill the contents with warm water.
7. Seal the containers with citrus fruits and put them in a dark place for 30 days.

If desired, preserved lemons can be added to dishes. Rinse with clean water before adding to other ingredients. This preserved lemon snack pairs very well with meat dishes.

Pickles for meat

The quantity of ingredients is determined individually for each specific case. You'll need citrus fruits, salt, lemon juice, bay leaf, and, optionally, a hot pepper pod.

1. Select undamaged and ripe fruits. Wash them thoroughly, scald them with boiling water, and dry them.
2. Make cross-shaped vertical cuts, leaving a third of the fruit uncut.
3. Press down lightly on the yellow fruits to open the cuts.
4. Add salt and bay leaf.
5. Add a pinch of salt to the bottom of clean, dry jars and layer the lemons on top.
6. Sprinkle each layer with salt, sometimes adding bay leaf and pieces of hot pepper.
7. Fill the container to the brim with lemon juice and close the lid.
8. The dish will be ready in 14 days.

Many people also prefer bright and aromatic citrus drinks. Lemons are a wonderful base for such recipes. The fruit can energize the body.

For example, lemon compote is very quick to make. It also requires only a few ingredients: water, lemons, and sugar. Choose the perfect preserves, can them, and treat your guests and family to a vibrant summer dish during the colder months.