Lemon jam is a condiment with lemon as the main ingredient. The main production areas are now the United States, Italy, Spain, and Greece, and the origin is Southeast Asia. Lemon marmalade is rich in vitamin C.
How to make lemon marmalade
Ingredients
Lemon 1200g
Lemon juice 350g
Sugar 750g
Steps / Method
1. Rub the lemon skin surface with salt and then wash it well.
2. Peel the lemon and remove the white skin inside the peel.
3. Cut the peel into shreds.
4. Cut the lemon in half.
5. then squeeze the juice from the pulp
6. Fill the pot with the appropriate amount of water and pour the shredded lemon peel into the pot.
7. Cook the shredded lemon peel twice in boiling water.
8. Take a large bowl and mix the lemon peel with the juice.
9. Pour in the sugar and refrigerate to marinate overnight.
10. Pour the chilled lemon mixture into a saucepan.
11. Bring to a boil over high heat and remove any floating matter from the surface.
12. Turn down the heat and simmer, stirring occasionally to avoid sticking to the bottom of the pan.
13. Cook until the jam is thick, then turn off the heat. Put the simmered jam into a clean vessel and store it in the refrigerator until cool.
Nutritional Analysis
1. lemon contains niacin and rich organic acid, and its taste is extremely sour, and lemon juice has a strong bactericidal effect, which is good for food hygiene, experiments show that lemon juice with very strong acidity can kill all the bacteria in the sea shells within 15 minutes.
2. lemon is rich in aroma, which can dispel the fishy smell of meat and aquatic products and make the meat more tender, lemon can also promote the secretion of proteolytic enzymes in the stomach and increase gastrointestinal peristalsis, lemon is often used to make cold dishes and pickled food in the daily life of westerners
3. lemon juice contains a large amount of citrate, which can inhibit the crystallization of calcium salts, thus preventing the formation of kidney stones, and even the stones that have become can be dissolved away, so eating lemon can prevent and control kidney stones, and make the stones of some patients with chronic kidney stones reduced and smaller.
4. eating lemon can also prevent cardiovascular diseases, can relieve the role of calcium ions to promote blood coagulation, can prevent and treat hypertension and myocardial infarction, citric acid contraction, solidification of capillaries, reduce permeability, improve the coagulation function and the number of platelets, can shorten the clotting time and bleeding time 31% to 71%, has a hemostatic effect.
5. fresh lemon is extremely rich in vitamin content and is a natural beauty product, which can prevent and eliminate skin pigmentation and thus lighten spots.
6. lemon raw also has a good effect of antifetus and anti-vomiting, so lemon is a suitable fruit for women.
