Lemon jam recipe. Lemon jam - a quick recipe. Lemon and pear jam

15.12.2021Heading: masonry

Lemon jam will appeal to everyone, without exception. Delicate, with a pleasant sourness, invigorating aroma and fantastically beautiful in appearance. After a spoonful of lemon jam, a migraine will go away and a cold will be cured faster. But, it would be a mistake to think that lemon jam is prepared solely for treatment. This is a wonderful independent dessert, or a filling for a delicate biscuit roll.

Some are repelled by the bitter skin of a lemon. They do not like candied fruits and for such fussy people there is a recipe for tender jam.

1 kg of lemons;
0.5 kg of sugar;
250 gr of water.

Wash the lemons in warm water with a brush. If you plan to continue using, or simply, pour boiling water over them.

Pat the lemons dry with a paper towel, remove the skin and cut into small pieces. Be sure to get rid of the seeds, they are very bitter and completely ruin the dessert.

Pour water into a stainless steel saucepan and add sugar. Put on the stove and boil the syrup. As soon as the sugar dissolves, pour the chopped lemon wedges into the syrup.

Bring the jam to a boil, stir it very gently with a wooden spoon and remove the pan from the stove.

Let the jam rest and cool.

Place the pot back on the stove, bring to a boil, and simmer for 5 minutes. Such approaches with boiling and cooling should be done 3-5, depending on how thick jam you want to receive.

Lemon itself is an excellent preservative, and paired with sugar, the shelf life of such jam completely exceeds all reasonable limits. And yet, follow the rules of hygiene: pour the jam only into sterilized jars and store it in a cool place.

Recipe for lemon zest jam

The zest can be somewhat bitter if not pretreated, but if that doesn't scare you, you can just chop the lemons, along with the rind.

But, I offer an alternative option that everyone will like.

1 kg of lemons;
700 gr sugar.

So, wash the lemons and remove the peel with a sharp knife. Cut the fruits themselves, sprinkle with sugar and leave them to let the juice flow.

Cut the peel into thin strips. You can take not the whole zest, but from one or two lemons. Leave the rest for candied fruits, or dry.

Pour the chopped peel into boiling water and boil it for 10 minutes.

Drain the water and add the boiled zest to the lemons. If the lemons have given little juice, add water and put the pan on the stove. Cover the pan with a lid and boil the lemon jam for 20-30 minutes. After that, pour the hot jam into jars and close them with lids.

Lemon jam is quite stable and no special conditions are needed for its storage. The main thing is the absence of direct sunlight and normal room temperature.

Watch the video recipe - how to make lemonade jam for the winter:

Lemon is a real storehouse of vitamin C, A, B5, potassium and calcium. It is good in classic and raw jams and goes well with other ingredients: zucchini, pumpkin, oranges and spices. If you're worried about vitamins being lost during the cooking process, you can make raw jam with one of our top picks.

Easy Lemon Jam

Ingredients: 1 kg of lemons, 1.5 kg of sugar, 500 ml of water (for syrup), vanillin or ground cinnamon (at the tip of a knife)

Volume of finished jam: 2.5 l

Time spent: 3-4 hours

How to make easy lemonade jam. First of all, you need to carefully peel the lemons, otherwise the jam will be very bitter later. You can rub the peel on a grater or remove it with a special paring knife. Do not forget to remove not only the lemon zest, but also the white loose layer under it, it can also give bitterness.

Cut the lemons into pieces, put in a deep container and pour a kilogram of sugar. Prepare sugar syrup in a large saucepan, into which you will then need to dip the lemon slices. To do this, pour half a kilogram of sugar into the bottom of the pan and fill it with half a liter of water, put the pan on a very low heat and stir the sugar until dissolved.

When the sugar-covered lemons release their juices, stir well to remove sugar lumps and carefully add the lemon slices to the sauce pan. Mix thoroughly and wait until the jam boils.

After boiling, do not remove it from the heat for another half hour, while not forgetting to stir. At the end of cooking, we recommend that you add vanillin or ground cinnamon to the jam.

Raw Lemon Jam

Wash a kilogram of lemons and mince, mix in a deep bowl with a kilogram of sugar, let the sugar dissolve. Stir the jam so that there are no lumps of undissolved sugar left in it. Important: store jam only in the refrigerator.

Lemon jam with honey

So that honey does not lose its beneficial properties when heated, make raw jam with it. Skip a kilo of lemons in a meat grinder, and then add a kilo of honey and 2-3 tbsp. l. chopped mint. Important: store jam only in the refrigerator.

Zucchini and lemon jam

Peel a kilo of zucchini and cut into cubes, cut two lemons. Put everything in a deep saucepan and pour a kilogram of sugar into it, leave for an hour. Then stir and cook. When the jam boils, let it stand and cool, then boil again, repeat this twice.

Pumpkin and Lemon Jam

Peel and cut a kilogram of pumpkin, put it in a saucepan, pour a kilogram of sugar into it, leave for an hour. Peel a kilo of lemons and chop finely. When the pumpkin starts up the juice and the sugar dissolves, put the pan on the smallest fire, stir. After boiling, add chopped lemons to the pumpkin, cook for 10 minutes.

Lemon and orange jam

Take 500 g of oranges and lemons, remove the peel, cut them into pieces. Boil the syrup (put 500 g of sugar in 0.5 l of water), and when all the sugar has dissolved, carefully dip the pieces of fruit into the syrup. After boiling, cook for half an hour, stirring.

Lemon jam with butter (cream for desserts)

How to make amazingly delicious lemon curd for desserts that can keep up to two months. Wash a kilogram of lemons, grate the zest, squeeze the juice. Mix 250 grams of soft butter with six raw chicken eggs and one and a half kilograms of sugar, add zest and squeezed juice, as well as cinnamon, cook for half an hour, stirring constantly. Store in the refrigerator in a sterilized container.

Lemon jam - quick recipe, according to which at any time of the year, in about an hour or so, you can cook beautiful, fragrant and thick lemon jam or jam for tea. You will need a blender, which is simply indispensable for lemon jam, since the lemons, along with the peel, must be thoroughly crushed to a puree state. If this is not done, then the peel will be sugared in syrup and turn into unpleasant, very hard pieces that will even be difficult to chew.

Citrus fruits grown on an industrial scale are processed. In order not to rot, they are treated with diphenyl (a tasteless food additive), and covered with a thin layer of paraffin or wax to increase their shelf life. Unfortunately, this coating cannot be washed off with cold water; it is necessary to wash the citruses with a brush or an abrasive sponge in hot water.

Cooking time: 60 minutes
Quantity: 1 l

Ingredients for Lemon Jam

500 g of lemons;
750 g of sugar;
100 ml filtered water.

How to make lemonade jam

We start by thoroughly washing the lemons. It’s a good idea to first put the lemons in a pot of boiling water for 1-2 minutes, then transfer them to a bowl of warm water and then wash thoroughly.

Washed fruits are rinsed again with boiling water, after such water procedures all harmfulness from the peel, hopefully, will disappear.

We cut the fruit coarsely, put it in a blender. Do not forget to separate the lemon seeds, they are bitter!

Adding cold filtered water will make the blender's work easier and slightly dilute the concentrated fruit puree.

We grind the fruit to the state of a smooth puree, small grains of the peel will still remain, but they will boil during the cooking process.

Now we mix sugar with lemon mass, if the fruit is not juicy, you can add a little more water, but not more than 50-100 ml.

A stainless steel saucepan or deep frying pan with a thick bottom, high sides and a tight-fitting lid is suitable for cooking lemon jam. Do not cook citrus fruits in cast iron cookware; cookware with a non-stick coating is also not suitable. We shift the lemon puree with sugar into a container, mix, put on the stove.

Close the container with a lid, gradually bring to a boil. Sometimes we remove the lid, mix until the sugar is completely dissolved and the mass boils. Cook for 45 minutes, 10 minutes before the end of cooking, remove the lid.

This jam will keep well if you just put it in clean jars, but for better preservation, I advise you to wash the jars with soda and steam.

We pour the mass into jars. I didn’t make a reservation, just spill it! At this stage, the jam is quite liquid, like compote, it will thicken as soon as it cools to room temperature, and it will thicken to such a state that a spoon stands in it, like in a high-quality borscht.

After cooling the lemon jam, close the jars with clean lids or tie with parchment. We store lemon jam in a regular kitchen cabinet.

By the way, I advise you to choose the thickest-skinned lemons for lemon jam so that the ratio of peel to pulp is 1 to 2. Usually such fruits are not in demand and are sold cheaper.

On long winter evenings, a fragrant cup of tea with lemon will come in handy. But if you are already tired of the usual tea, you can get a jar of fragrant jam from the refrigerator and enjoy the taste of summer. And what if you combine these two pleasant and useful procedures? Today we will try to make lemon peel jam. But first, let's stock up on groceries.

The easiest recipe

1 kilo of lemons
1 kilogram of granulated sugar.

Such jam will become an indispensable assistant in the prevention of colds, as well as at the first manifestations of flu symptoms. Raw lemon peel jam is prepared like this. thoroughly washed and doused with boiling water. Now you need to remove the remnants of the stalk and tail, and also cut each fruit into four parts. It is better to remove the seeds, and pass the lemon quarters through a meat grinder. It remains to add sugar to the resulting vitamin mass and mix the jam with a wooden spoon. Lemon mass is laid out in sterilized jars and corked with nylon lids. This lemon peel jam is stored in the refrigerator.

Citrus mixed

For true connoisseurs and gourmets of citrus fruits, we present our next recipe. Take two varieties of citrus fruits: oranges (or tangerines) and lemons. You can experiment with three types of fruits, just reduce the proportions. For one kilogram you will need 1 kilogram of citrus fruits. Here is the detailed dosage:

Oranges (tangerines) - 0.5 kilograms.
Lemons - 0.5 kilograms.
Sugar - 1 kilogram.
Pure drinking water - 1 glass.

Cooking process

To make lemons with a peel, the fruits must be prepared in advance. It is advisable to lower the lemons entirely in cold water and leave to soak for two days. Water will draw out excess bitterness from the fruit. Immediately before cooking the jam, all citrus fruits are blanched in boiling water for 15 minutes. Then the fruit is transferred to a container with cold water and left for another 8 hours. And only after that, each fruit is listened to and cut into slices. All bones that come across when cutting must be removed.

The syrup is prepared separately: sugar in a saucepan is mixed with water, heated and the composition is brought to a boil. Slices of citrus fruits are put into a separate pan or an enameled basin, then they are poured with hot syrup. The fruit-sugar mixture is left to stand for 4 hours. After that, boil in three doses of 10 minutes with two-hour intervals between boils. This recipe is not as difficult or tedious as it is time consuming. However, the result will exceed all your expectations. It is not a shame to put such a beautiful jam on the table in front of guests during the New Year holidays.

Lemon Peel Jam: Ginger Root Recipe

To prepare a spicy and you will need the following ingredients:

One big lemon.
Ginger root - 1 piece.
Sugar - 450 grams.

Rinse the ginger root and lemon under cool running water. Peel the skin from the ginger, then cut the jam component into thin slices. Wipe or dry the lemon well, also cut into thin rings. It remains to combine the components and add granulated sugar to them. Let the sugar soak into the mass before putting the lemon peel jam on the fire. When you notice that they have already dissolved, you can put the pan on the fire.

Don't be afraid to cook a savory dessert over high heat, just arm yourself with a wooden spatula and stir constantly so that the brew does not burn. You can stop stirring vigorously if you notice that the ginger has become translucent and soft. After boiling, cook for another 5 minutes. When hot, spread the jam in sterilized jars, close them and wrap them with a terry towel until they cool completely. Then put the jars in the refrigerator.

Recipe for those who do not like bitterness

If you do not like the characteristic bitter taste in dessert, then make jam from lemons without peel. The zest can be peeled off with a special tool, you can remove it with a knife, or you can grate it. Now we have only sour and healthy pulp left in front of us. Here is a list of required ingredients:

Lemons of medium size - 9 pieces.
Sugar - 1.3 -1.5 kg.

If you want a sweeter dessert, increase the amount of sugar a little. In any case, such a jam will turn out tender, soft and uniform. First, the remaining bitterness should be removed from the peeled lemons. To do this, soak the prepared fruits in cold water for 15 minutes. After that, cut the fruit into thin slices.

The syrup should also be prepared separately. Take a wide saucepan, pour sugar into it, and then add water in the amount of 1.5-2 cups. Watch the syrup carefully: the sugar crystals should dissolve, but not caramelize. After the syrup becomes homogeneous, you can put lemon slices in it. Cook this jam for 10 minutes in 2 doses. The interval between brews is 8 hours. Ready lemon jam is laid out hot in prepared jars.

The use of zest

Do not throw away the zest, it is better to make lemon peel jam in a slow cooker. To do this, take the following ingredients:

Zest from 6 lemons (without white pulp).
Sugar - 1.5 cups.
Anise - 2 stars.
Water - 250 ml.

Soak lemon zest in cold water for 1 hour. Add sugar and water to the bowl and turn on the "Multi-cook" mode at 160 degrees. As soon as the syrup reaches a boil, put the remaining ingredients and reduce the temperature to 130 degrees. After 50 minutes, the lemon peel jam will be ready.

Lemon - useful fruit containing a huge percentage of vitamin C, indispensable for human body. Such a fruit is great for colds in the winter, and is also an excellent tonic in the summer heat. Various healthy drinks are often prepared from lemons to strengthen immunity. Lemon jam has become no less popular at the present time. In finished form, such a wonderful delicacy has an amazing aroma and taste.

Lemon jam is not only an independent dessert for tea. It is also suitable for various pastries, as a filling for pies, puddings, and also as a component of a refreshing lemonade or fruit drink. A pronounced citrus taste will appeal to fans of sour, fragrant sweets.

In this article, we will describe some amazing recipes for lemon jam, as well as consider the calorie content, all the ingredients included, and a few basic rules that must be followed when preparing such a delicacy. Preparing jam is easy, every housewife can handle it in her home kitchen.

Composition and calories

The chemical composition of yellow citrus fruits is diverse. As already described above, they are rich in vitamin C (ascorbic acid). In addition, lemons contain a large percentage of vitamin D, PP and several B groups. Of the minerals, there are potassium, calcium, phosphorus and others. This fruit differs from the rest in a huge percentage of carotene, bioflavonoids, pectins and citrine. And also the fruit is rich in some amino acids, such as malic and citric. From all this we can conclude that lemon jam is the most useful of all the delicacies of the winter cellar.

In the old days, only honey was used to make lemon jam, which gave great benefits to the dessert and made it less high-calorie. But now, at the present time, this ingredient has begun to be replaced by ordinary sugar, which has made the jam more budgetary and high-calorie. 100 g of the product contains:

proteins: 0;
fats: 0;
carbohydrates: 60;
calories: 240.

The table below shows that lemon jam is a high-calorie product. Therefore, dieters need to be especially careful when using it and eat it only in small quantities and exclusively for medicinal purposes.

Benefits of Lemon Jam

As already described above, lemon jam is a source of ascorbic acid. It has an antiseptic effect. It is thanks to ascorbic acid that jam has restorative properties, helps to get rid of various types of puffiness. Such sweetness perfectly restores strength after prolonged colds, strengthens the immune system.

This delicacy is especially useful for young children, pregnant women, breastfeeding women and the elderly.

Harm of lemon jam
Like any other jam, lemon can also harm the body, especially for people with the following problems:

increased acidity of the stomach:
diseases of the kidneys and the genitourinary system.

Lemon is not a capricious fruit, but still, before cooking, you need to take into account a few rules so that the jam turns out to be rich, fragrant and tasty. Here are some of them.

Lemon jam is best made exclusively from fresh, ripe citrus fruits. To find out their degree of maturity, you can simply rub your finger on the skin: if you feel a strong aroma, then the fruit is ripe and fresh, if the smell is almost imperceptible, then the fruits are stale.

When preparing jam from lemons, it is necessary to mix it only with a wooden spoon. Also, a saucepan for cooking such jam must necessarily be only made of stainless steel, in no case aluminum, since the entire mass can oxidize and acquire an unpleasant dark orange color. For exactly the same reason, a glass container with jam cannot be turned upside down so that the mass does not touch the metal lid.

How to cook lemon jam: recipes

Some housewives make some mistakes while cooking any jam, after which the dessert turns out to be tasteless, unappetizing, with an ugly shade. The presented options for making lemon jam will help not only choose the right one, but also teach you how to cook dessert correctly so that the delicacy comes out truly fragrant.

Classic recipe

According to tradition, only yellow citrus, sugar and a small amount of water are added to lemon jam. It turns out such a jam of bright yellow color, with a pronounced aroma and appetizing texture.

Ingredients:

lemons - 8 pcs.;
3 kg of sugar;
850 ml of water.

Step by step preparation:

Lemons are well washed with soapy water, as their peel is tender and quickly absorbs substances harmful to the body.
After drying the lemons with a paper towel, they are cut into small slices together with the peel, put in an enameled container.
Pour in water, pour in half the norm of sugar.
Place on a medium flame of fire, with frequent stirring, bring to a boil, removing the foam as it forms.
Cook on the same fire for a quarter of an hour.
The fire is turned off, the container with jam is removed on a special stand and left at room temperature for 6 hours with the lid closed.
After the specified time, the remaining sugar is poured into the container, boiled after boiling for another quarter of an hour.
Again, the fire is turned off, the jam is left for 6 hours to infuse.
Lemon jam is ready, it is laid out in jars, closed with lids.

Lemons can be washed not only in soapy water, but simply with a soft sponge and any dish detergent, after which they should be thoroughly rinsed under running water.

Recipe "Five Minute"

The next recipe is from the quick list. It only takes 50 minutes to prepare. It differs from the classic one in that lemons are not cut into slices, but are crushed with peel in a blender. Water is not added to the composition, the jam is cooked exclusively on the juice released from the lemons. The dessert turns out fragrant, tasty, with an appetizing gelling texture.

Ingredients:

6 lemons;
1.6 kg of sugar.

Step by step preparation:

Carefully washed citruses are cut into small pieces, the existing bones are removed, and ground in a blender into a fine mass.
The mass is completely covered with sugar, mixed and left for a quarter of an hour.
Place the container on medium heat and boil for 5 minutes from the moment of boiling.
Pour into clean jars, close with plastic lids.
After complete cooling, place in the refrigerator.

Instead of regular sugar you can use a special, gelling, in this case, boil the jam for just 1 minute.

This original version lemon jam. The zucchini included in the composition with its neutral taste emphasizes the light shade of citrus delicacy, making it even more tender, with a beautiful, thick consistency. When using such sweetness, the presence of a vegetable is not even felt.

Ingredients:

zucchini - 4 pcs.;
lemons - 3 pcs.;
2 kg of granulated sugar.

Step by step preparation:

Zucchini is washed, dried, cut with peel into small cubes.
Washed lemons are cut in the same pieces along with the zest.
Put everything in an enameled container, sprinkle with sugar, mix well, set aside for two hours.
Place on a stove with a medium flame, boil for 10 minutes after boiling. Turn off the fire, the jam is insisted for 6 hours.
The second time boil after boiling for 10 minutes.
Infuse again for 6 hours and lay out in clean containers, close with lids.

Zucchini is desirable to take only young, fresh.

Recipe for Lemon and Orange Jam

The perfect combination of lemons and oranges makes the jam especially fragrant, with an attractive amber hue. The process of preparing such citrus jam involves the preliminary cleaning of fruits from white films, which gives the delicacy tenderness and a mild taste.

Ingredients:

oranges - 7 pcs.;
lemons - 7 pcs.;
2 kg of sugar.

Step by step preparation:

All washed citrus fruits are freed from the skin.
The skin is cut into thin strips.
The pulp of lemons and oranges is cut into slices, freed from a white film and existing seeds.
The pulp is cut into small cubes, put in a container, covered with sugar, set aside for a couple of hours.
Add chopped peel to the mixture, put on a stove with medium heat, after boiling, cook for 6 minutes, stirring constantly.
Adjust the heat to the very minimum, cook for another 40 minutes, constantly stirring the jam.
Hot jam is laid out in glass containers, covered with lids, cooled and put in the refrigerator for storage.

Oranges for such jam must be chosen only with a thin peel.

Recipe for Lemon Jam with Lavender Flowers and Vanilla

Lavender goes well with citrus fruits, it emphasizes their aroma and sourness. This jam is prepared quickly, most of the time is spent on infusing lemons with sugar. It turns out such a jam is incredibly fragrant, healthy, with a slightly tart taste.

Ingredients:

4 lemons;
1 kg of granulated sugar;
dry lavender flowers - 45 g;
vanillin - 7 g;
235 ml of water.

Step by step preparation:

Citrus is well washed, dried, cut into cubes.
Put the lemons in a container, leave for two hours, falling asleep completely with sugar.
Placed on a stove with medium heat, pour in dry lavender, vanillin, boil after boiling for a quarter of an hour.
The fire is regulated to the smallest, boiled for half an hour.
Hot finished jam is laid out in glass containers, closed with lids, cooled, sent to the refrigerator for storage.

Lemons for this jam can be cut not only into cubes, but also into slices. It is important not to overdo it with the addition of vanillin, otherwise the jam will acquire an unpleasant, sugary aftertaste.

Recipe for Lemon Ginger Jam

And this recipe for lemon jam is even more useful than the previous ones. Thanks to the ginger beneficial features lemon jam increase several times. Such a delicacy will cope with any cold in the winter. In finished form, it turns out tasty, with pronounced sweetness and a jelly-like consistency that is pleasant to the taste.

Ingredients:

lemons - 3 pcs.;
1 small ginger root;
sugar - 450 g.

Step by step preparation:

Washed lemons are cut into small cubes, poured into a container with sugar, set aside for a couple of hours.
After this time, the container with the mixture is placed on the stove, pour the ginger root crushed in a blender, regulate the medium flame of the fire, boil for 10 minutes from the moment of boiling.
Turn off the fire, insist the jam for 6 hours.
Again they are sent to the stove with the same fire, boiled after boiling for another 10 minutes and left for 6 hours.
The finished jam laid out in jars is closed with lids. Stored in the refrigerator.

If you want to cook such a jam quickly, then the lemons can be ground through a meat grinder, in which case they no longer need to be infused with sugar for two hours. And for a variety of taste and aroma, in addition to ginger, it is permissible to take ground cinnamon or cloves.

The next version of lemon jam also contains ginger, but it is prepared without heat treatment. Instead of sugar, honey is added here, which makes it less nutritious and more useful. In finished form, it has a natural taste of citrus, a beautiful appetizing shade. This jam is perfect as a prophylaxis against colds in the winter, it is used 1 teaspoon on an empty stomach.

Ingredients:

5 lemons;
ginger root - 1 pc.;
honey - 300 g.

Step by step preparation:

Ginger root is cleaned, washed, dried on a paper towel, chopped in a blender (you can use a regular grater).
Lemons are washed, cut into strips along with the peel.
Transfer lemons and ginger to an enameled container, add honey, mix well.
Lay out the mass in sterile small jars, close with plastic lids, put in the refrigerator for storage.

If desired, lemons, like ginger, can also be ground in a blender.

Jam storage rules

Lemon jam is a rather capricious product, so you can’t store it in the cellar or at room temperature. It is perfectly stored only in the refrigerator under simple iron or plastic lids for no longer than two months. So a large supply of such a wonderful delicacy will not work. This is a maximum of 2-3 jars to enjoy in the winter cold delicious dessert and protect your body from colds.

Thanks to the acid present in lemons, jam jars and lids do not need to be sterilized, just scald them with boiling water and dry them on a towel.

In the case of raw jam prepared without heat treatment, the dessert should also be stored only in the refrigerator under plastic lids.

Over the past tens and hundreds of years, lemons have become so popular in consumption that they have practically entered the general human diet. However, most people do not know or even realize how many interesting facts about this wonderful, healthy citrus. Let's talk about a few:

Lemons were brought to us from India and China. Currently, such citrus fruits are grown in almost all the southern corners of the world. However, in the wild they can only be found in India and China, which means that the first fruits appeared in these countries.
Lemon is an antimicrobial agent. Back in the last century, people often used lemon water to wash their hands and face to rid themselves of different kind contagious infections. Lemon juice was diluted in water in a ratio of 1:2 and washed. And more acidic water, which was diluted 1: 1, was used for drinking as a remedy for cholera and various diseases intestines.
Lemons are gum medicine. Many dentists often advise patients to rub the gums with lemon peel, which helps to saturate them with beneficial substances, gives them strength, and prevents bleeding.
A fragrant essential oil is made from lemons. To prepare 1 kg of such a product, 3,000 citrus fruits are required to be peeled.
There are lemons with bitterness and without. It is known that well-ripe lemons have a pronounced acidity and a pleasant aroma, but unripe ones have a slight bitterness. Ripe lemons are the best.
Lemon is sweeter than strawberries. Of course, lemons are not sweeter than strawberries, as they contain only 3% sugar, while strawberries contain 6%. But still, if you look in more detail, then the lemon may turn out to be sweeter. The weight of one fruit is 100 g, which means that it contains 3 g of sugar, and one strawberry weighs 20 g, which means that it contains only 1.2 g of sugar.
Lemon is a beautiful plant. For several decades in Europe they were grown only for decorative purposes. And at about the same time in Asia, they were already the wealth of gardens. They were grown not only for the beauty of the site, but also used to prepare various dishes, juices, sweets, and also used for medicinal purposes.
Lemon - a gift from Alexander the Great. During a campaign against India, Alexander the Great brought several lemons to Europe, which the inhabitants gave the name "Indian apples". The taste of those fruits strongly resembled a real apple.
Lemon award. The famous James Cook was given a gold medal by the British Admiralty for saving sailors from such a terrible disease as scurvy. In order to avoid a lack of vitamin C, James suggested that everyone take lemons with them on a hike. From that time on, all British sailors began to be called "lemons".
Lemon is a delicacy. Back in the 18th century, many Russians ordered pickled lemons from Holland, then they were a real delicacy that was difficult to get in Russian stores. Now, in our time, their taste is almost forgotten, but in India, this method of harvesting lemons is still the most effective way to preserve all the beneficial vitamins.
Lemon is a sign of love. In Spain, an orange was a symbol of mutual love, and a lemon was a symbol of unrequited love. In the old days in this country, a lady had the right to give her boyfriend a lemon to make it clear that his love does not cause any reciprocal feelings.
Lemon Kafelnikov. The famous Frenchman Yevgeny Kafelnikov was called a lemon in ancient times, because he was a very reserved, serious and almost taciturn person. However, it is known that at home he was completely different.
Lemon with blueberries. In ancient times, during a festive feast, it was customary to serve blueberries with lemon, since when eating this berry, the teeth were stained in a dark shade. It was not exactly beautiful in high society. Lemon was the savior of the situation, he whitened his teeth, gave them a pristine shine.
Lemon and salt. In the case of oversalting a dish, many housewives immediately add an additional amount of water. However, the added water spoils the whole taste of the dish. To give it a pleasant, moderately salty taste, just add a little lemon juice.

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