Lemon confiture

French cuisine

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Description Products Steps

Lemon confiture - a sweet and sour filling for pies and pastries - can be made at home. Since the ingredients for the lemon confiture recipe are on sale all year round, this dessert is not prepared for long-term storage for the winter. Confiture is rich in vitamin C, which is so necessary to strengthen the immune system, especially in the cold season. For confiture, use ripe, juicy fruit without damage.

1. Calories
   187,64 kcal
2. Protein
   0,45 gram
3. Fat
   0,1 gram
4. Carbohydrates
   49,84 gram
5. ~ Time
   45 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Lemon

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   600 g
2. Orange

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   700 g
3. Sugar

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   1.5 kg = 1500 g
4. Ginger root

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   150 g
5. Water

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   250 ml = 250 g
6. Mint

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   1 sprig = 1 g
7. Black tea

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   optional

Steps:

1. 
   Wash the lemons and oranges, peel the ginger root and rinse. Prepare jars with lids for preservation. Rinse the mint sprig and separate it into leaves. Brew some tea.
2. 
   Process fruit for jam. Cut the citrus fruits into slices and remove the seeds. Grind the slices into puree with a meat grinder or blender.
3. 
   Boil the resulting mass. Transfer the puree into a saucepan, pour in water, add sugar, and put on fire. Stir until the sugar dissolves. Let the fruit boil. After this, cook the puree for 15 minutes. Turn off the heat.
4. 
   Add ginger. Cut the ginger root into pieces and puree them in a blender. Add the ginger puree to the pan with the marmalade. Stir, cool. After this, distribute the treat into jars, close the lids and place in the refrigerator.
5. 
   Serve lemon jam in a transparent rosette for tea, garnishing it with fresh mint leaves.

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