Homemade lemon jam

Mermelada casera de limón
The lemon is a citrus that has a high content in vitamin C and acid citrus, as well as being widely used in pastry (for cakes of lemon, for rice pudding...) and in the kitchen in general, for example, to irrigate the grilled chicken or fish.
However, many times when you go to buy a lemon it turns out they only sell them in bags or trays and have to bring home 6 lemons. Of those you use 2 as much and the rest get damaged. Well, a great way to take advantage of lemons you remaining is with homemade lemon, jam delicious to take breakfast with toast or put on a cake.

Option 1: homemade lemon jam


  • 6 lemons
  • 2 glasses and 1/2 white sugar
  • 1 stick of cinnamon
  • 2 star anise
  • A lemon peel
  • 1 teaspoon of sweetener
  • 1 stick of licorice



  • Peel the lemons and reserve the shell of one of them. Remove all the white part.
  • In a pot put it (sliced) lemons, the sugar, the branch of cinnamon, anise and licorice. Cook at medium for 50 minutes and stir occasionally.
  • When it begins to be liquid, add the bark of lemon and 10 minutes before end of cooking, add the sweetener.
  • Turn off the heat and remove jam lemon skin, seeds and branches of cinnamon and licorice.
  • Allow to cool and enter into a clean, sterilized glass jar.

Option 2: lemon Marmalade


  • Brown sugar
  • 1 kg of peeled lemons
  • 1 stick of cinnamon


  • Clean and peel the lemons and book skin.
  • Remove all the whites of the lemons well because it is very bitter and can spoil the jam.
  • Although the meat of the peeled lemons to know the proportion of sugar. The proportion of sugar to the homemade lemon Marmalade (and all the homemade jams in general) is ½ kg of sugar per kg of lemon (or fruit).
  • In a saucepan pour the flesh of lemons, sugar, and cinnamon branch. If you want to jam with, now is the time take the shell of one of the lemons well chopped.
  • Cook for 45 minutes , stirring occasionally. When the texture is similar to the one of a syrup and the mixture is homogeneous, the jam is ready. Remove from heat and let cool.
  • The appearance of this jam is toasted by the brown sugar. If you prefer a yellow jam, refined sugar may be used.
  • When cool, place in a clean, sanitized glass jar.
  • If they leave several jars, or if you do not plan to consume it moderately soon, can be vacuum pack. Therefore fill pots of jam, seal them and warm them to the bath maria for 25 minutes. They are then removed and put mouth down for a few hours until the vacuum is made.

Option 3: homemade lemon jam



  • 500 g of lemon
  • 350 g sugar


  • Peel, chop and remove the pips from the lemons.
  • Put the lemons sliced in a pan along with sugar.
  • Cook for 40 minutes, stirring occasionally.
  • Once well cooked jam, pour into a mixer Bowl and beat until they will not be stumbled.
  • Put the jam in glass jars previously sterilized.
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