Easy Homemade Lemon Jam Recipe | Kosher Pastry Chef

Lemon Jam is a cooking technique where lemons are simmered in a sugar syrup until they are soft and tender. This method is often used to preserve the lemons and add a touch of sweetness to the fruit. Lemon Jam can be used in a variety of dishes, including desserts, sauces, marinades, and cocktails. The syrup can also be saved and used as a sweetener for drinks or as a glaze for baked goods. Lemon Jam are a versatile ingredient that can add a touch of freshness and sweetness to many different types of dishes.
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[@ceilconstante640]

Just imagine how good the house smells while making lemon jam! I'd love to have it in a candle!

[@Morocco-usa1234]

thank you for sharing your recipes with us

[@CyberWorx]

The house smells very nice for 1-2 hours every time I make orange/lemon marmalade or jam

[@ryma_06]

Thank you for a recipe

[@Roshel-Patisserie]

Most welcome 😊

[@marialuciafarinha3549]

Boa noite🌻🇧🇷. Porque você adicionou glucose? Sua recrita me pareceu muito boa, controlar a temperatura penso que é importante.

[@Roshel-Patisserie]

Em primeiro lugar, torna a compota doce, o que é muito importante para o seu sabor. Em segundo lugar, ajuda a impedir o crescimento de bactérias e fungos na geléia, ligando-se às moléculas de água. Isso ajuda a geleia a durar mais e não estragar.
Em terceiro lugar, a glicose ajuda a engrossar a geléia misturando-a com a pectina, que é um espessante natural encontrado nas frutas. A glicose e a pectina formam uma substância semelhante a um gel que dá a textura da geleia.
Em suma, a glicose é realmente importante para fazer geléia. Faz com que tenha um sabor melhor, dura mais e tem a textura certa.

[@marialuciafarinha3549]

@@Roshel-Patisserie Obrigada por responder, de maneira tão detalhada. Vou usar seu método. 🌻🇧🇷

[@shcheok9658]

can we omit the glucose and use caster sugar instead?

[@Roshel-Patisserie]

(short answer yes) glucose can help inhibit the crystallization of sugars in the jam. Crystallization can lead to a gritty texture, so glucose can help prevent this and improve the jam's mouthfeel.

[@alimwestdz6676]

Why did you throw the water first? I think it would have been a better jam if you hadn't thrown it away

[@Roshel-Patisserie]

The reason I boil and pour the water is to extract all the bitter taste of the lemon, and by the way you have to do this operation at least twice if not three times, good luck

[@alimwestdz6676]

@@Roshel-Patisserie Thank you for clarifying

[@PearlofJesus747]

good stuff! 👍🏻

[@rixogtr]

Anybody can comment on how that changes if I remove the skin ?

[@misscatalina711]

You left the seeds in???

[@THEGOLDENEXSPERIENCE]

Will regular sugar work?

[@Roshel-Patisserie]

yes

[@shirigroben8652]

How long can this last in the fridge for?

[@Roshel-Patisserie]

Few months