Lemon jam is a delicious and healthy dessert that contains vitamin C, strengthens the immune system in the off-season and shortens the duration of illness. Making a sweet dessert is not at all difficult and a multicooker will become an assistant, which will shorten the cooking time.
Making lemon jam in a slow cooker makes the process neat and convenient. The jam turns out to be tasty, useful substances and vitamins are preserved. The resulting dessert retains its taste properties for a long time and is stored for a long time, practically not sugar-coated.
Ingredients:
- 8 lemons;
- Sugar 1.5 kg;
- Water 1, 5 l;
- Vanilla sugar 5 g.
Cooking process:
- Lemons are ripe and with thin skin. Wash thoroughly in running water with a brush. Poured over with boiling water. Wipe off with a towel. Cut into thin rings with a sharp knife. Remove the bones so that the jam does not taste bitter.
- Lemon rings are placed in a container from a multicooker and water is poured. To make jam, select the Multi Cook mode and set the temperature to 160 degrees. As soon as the mass boils, the temperature is lowered to 130. In this mode, the lemons are boiled for 30 minutes.
- Add two types of sugar to the container, stir well and continue to cook for 1 hour in the same mode.
- Banks are washed and sterilized, lids are boiled.
- At the end of cooking, the jam is poured into jars, hermetically rolled up, turned over and covered.
- Store in a cool and dark place.
