4 Simple and Delicious Ways to Make Tasty Lemon Jam for Enjoying During Tet

Prepare and clean the lemon peel

Wash the yellow lemons thoroughly, soak them in warm water for 3 – 5 minutes to remove the outer wax layer, then take them out to drain.

Use 15g of salt to scrub the lemon peel to remove pesticides or dirt, then rinse with clean water.

Continue to clean the lemon peel with 15g of baking soda and rinse again with clean water. Dry the lemon peel.

Peel the lemon

Use a knife to cut the yellow lemon into quarters, gently peel the skin away from the lemon segments.

Slice the lemon peel lengthwise, with each strip about 1cm thick.

Boil lemon peel

Boil 1 liter of water in an pot. When the water starts to boil, add the julienned lemon peel and boil for 3 – 5 minutes, then remove and place into a bowl of cold water.

Repeat this step 1 – 2 times to remove the bitterness from the lemon peel.

Soak in sugar

Soak the lemon peel in cold water, then drain and place it in a clean bowl with 160g of granulated sugar and 20g of honey, mixing well.

Cover the bowl tightly and let it sit for 5 – 6 hours for the sugar to dissolve and absorb into the lemon peel.

Cooking lemon peel

After 5 – 6 hours, add 1 teaspoon of lemon juice to the bowl and mix well.

Place a pot on the stove and turn on medium heat, add the lemon peel and syrup to the pot and cook for 30 minutes. Stir occasionally to prevent burning at the bottom.

When the syrup has started to reduce and become sticky, lower the heat and continuously stir the jam for about 15 minutes until it becomes chewy and transparent, then turn off the stove.

Coating with sugar

Arrange the cooked jam on a tray with gaps to dry the jam.

Wait until the jam has dried from the syrup, then coat it with a layer of 50g of fine sugar on the outside and put it in an airtight jar, which can be used for 10 – 15 days.

Final Product

The lemon peel jam after completion has a light yellow color and is darker than fresh lemon peel. The outside is coated with a layer of white sugar, making it very attractive.

When eaten, one can smell the characteristic aroma of lemon, the sweetness of sugar and honey blending together, creating an incredibly appealing dish.

Prepare the lemons

Wash 6 lemons thoroughly under running water, then use a paper towel to dry the lemons.

Next, slice the lemons horizontally into pieces, about 0.5 cm thick.

While slicing, use a knife to remove the lemon seeds, being careful to keep the essential oils in the lemon peel.

Place the sliced lemons into a container for soaking.

Prepare the ginger

Wash the ginger thoroughly, removing any spoiled or dirty parts.

Next, slice the ginger into small pieces and then pound it in a mortar until it’s finely crushed. After that, add the crushed ginger into the container with the lemons for soaking.

Soak lemon with honey and ginger

Add 200g of honey into a container with lemon and ginger. Use a spoon to spread evenly so that the lemon absorbs the flavor of ginger and honey.

Soak the mixture of lemon, ginger, and honey for 10 days.

Dry the jam

After 10 days, pour the soaked lemon, honey, and ginger into a mesh basket, and let it drain for about 1 hour.

Then, arrange the lemon slices on a dehydrator and dry at a temperature of 45 degrees Celsius for 5 hours. If you don’t have a dehydrator, you can sun-dry them for 6 – 8 hours.

Keep the remaining soaking liquid and you can use it as tea in the morning, or you can gargle with it when your throat is sore, which helps relieve the pain very effectively.

Finished Product

The candied lemon after completion retains a very beautiful bright yellow color, not only with the characteristic aroma of lemon but also blended with the fragrance of ginger and honey.

The lemon has a sour, sweet taste with a slight spiciness from the ginger, making it very suitable to enjoy with tea made from lemon, ginger, and honey infusion during the Tet holidays.

You should store the lemons in a plastic bag to prevent them from leaking water and spoiling.

Blend lemon and sugar

Put 200g of sugar into a blender. Next, peel the zest from 2 yellow lemons, which is about 2 teaspoons of lemon zest, and add it to the blender with the sugar to mix well.

Squeeze the lemon juice

Squeeze the lemons to obtain 100ml of yellow lemon juice (equivalent to about 3 lemons).

You should use a juicer or a hand press to extract as much lemon juice as possible.

Mix the egg and sugar mixture

Separate the yolks from 6 eggs and place them in a pot. Next, add the sugar and grated lemon zest into the separated egg yolks. Mix well until you have a smooth, fluffy mixture.

Slowly pour in 100ml of lemon juice into the egg and sugar mixture and mix until well combined.

Make lemon ice cream

Place the pot containing the egg and sugar mixture on the stove and cook over low heat. Continue stirring until you see the mixture thickening and starting to bubble.

To be sure about the thickness of the mixture, you can try lifting the spoon and drawing a line on the back of the wooden spoon with your finger. If the mixture does not run down, it means it has reached the right consistency.

After turning off the heat, add 113g of unsalted butter while the mixture is still hot and stir until fully melted.

Strain the mixture through a sieve into a bowl, then pour the mixture into a jar and store it in the refrigerator.

Final product

The lemon jam egg cream after completion will have a bright yellow color that is very eye-catching, with a distinctive lemon fragrance, a rich buttery and eggy flavor, delicious to eat without being greasy.

Prepare the limes

Prepare a bowl of water. Add 100gr of salt to the bowl. Then, soak 800gr of limes in the salt water for 8 – 10 hours, or overnight to remove the bitterness and tartness of the lime peel.

After soaking, take the limes out and rinse them several times with clean water, then let them drain.

Shaping the lemon

Use a knife to make lengthwise cuts from one end to the other of the lemon, ensuring that the cut parts remain attached to each other to shape the lemon.

Squeeze the lemon to release some juice and completely remove the seeds.

Then, place the shaped lemon in a basin and pour 300ml of lime water to soak for 7 – 8 hours. During the soaking process, use a heavy object with a similar area to weigh down the lemon so it does not float on the surface of the water, ensuring it is not fully submerged in the lime water.

Boiling the lemon

After soaking in lime water for 7 – 8 hours, remove the lemon. Put 150ml of water into a pot, place it on the stove and bring to a boil.

Next, add the lemon to boil along with 150gr of salt and boil for about 5 minutes. Remove it to a basin of cold water to maintain the crispness of the lemon.

After removing the lemon, continue to soak it in clean water for 1 day to eliminate all the salty taste from the salt absorbed during boiling.

Soak in sugar

After soaking the lemons for 1 day, remove them to drain.

Pour the lemons into a bowl, then add 200g of granulated sugar and mix well, soaking for 15 – 20 minutes.

Cook the jam

Heat a pan on the stove, pour the soaked lemons into the pan and cook over medium heat. Occasionally stir or flip the lemons to ensure they soak up the sugar evenly.

After the liquid in the pan reduces by about half, add the remaining sugar along with 50ml of lemon juice and stir evenly.

Continue to add 2 vanilla pods to enhance the fragrance for the jam.

Use a bowl of filtered water to check; if you drop the liquid from the pan into the bowl and it forms droplets in the water, you can turn off the heat.

Use a spoon to drizzle the sugar syrup that has settled at the bottom of the pan over the lemons, then let them dry to enjoy.

Final Product

The finished candied whole lime has a dark green color, with a shiny layer of sugar on the outside.

When eaten, it has a sweet and sour taste, with a slight menthol flavor, blended with the distinct aroma of lime, which is very appealing.