It is known that lemons have lots of vitamins, so the jam of them is a real find! In this recipe, the fruit stay fresh and do not lose their natural taste, which makes it even tastier and healthier.
Preparation:
First 2kg lemon swill and will cut, pull out all the seeds and mince. I do not cut off the rind, as it has useful properties and gives a pleasant bitterness delicacy. The citric add weight 4kg sugar reserve, stirring occasionally until then, until the sugar has melted.
By evening, we put a lot of lemon on a slow fire to sugar is completely dissolved. Not boiling, remove the pot and we are giving it the contents cool, then poured into jars, which are pre-processed. Then the banks put in the refrigerator, so that the jam will be thick. By the way, it can also be stored in the refrigerator. Our lemon jam is ready! It is good to eat, washed down with tea on cold winter evenings, as well as add to the diversified pastries. Bon Appetit!
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