Lemon Jam Without Peel
Description
Perfect for winter pantry stocks. I love lemons and add them to almost every dish, but the first time I made jam from them, the taste disappointed me—the jam turned out slightly bitter. I ate it without much pleasure, and the children flat-out refused to try it. As I found out later, the bitterness came from the peel, so I asked around and learned how to can lemon jam without the rind. The recipe is very simple and doesn’t take much time, and the result is so outstanding that words can’t do it justice—you’d better try it right away. This is the tenderest jam with a mild lemon flavor; the whole family enjoys it gladly and asks for more. So I highly recommend this simple peel-free lemon jam recipe to all citrus lovers and anyone who preserves them. 1) First, wash the lemons thoroughly and carefully remove the peel with a vegetable peeler or a fine grater. Place the peeled lemons in a bowl, cover them with water, and let stand for 15 minutes. Then drain the water and slice the lemons into thin rounds. 2) Next, prepare the sugar syrup. Pour the sugar into a saucepan, add water, set the pan over heat, and warm the mixture until the sugar crystals dissolve completely. 3) Add the lemons to the boiling syrup and cook for 10 minutes after it returns to a boil, then turn off the heat. Let the jam cool; after 6–8 hours, put it back on the heat and cook for another 10 minutes. 4) Now you can ladle the finished jam into sterilized jars and seal them. Leave the jars upside down under a blanket for 24 hours, then move them to a cool place. As you can see, canning peel-free lemon jam isn’t that hard, so be sure to make it soon—you won’t regret the time spent. Serve at the table or keep it in the pantry.