4 recipes for aromatic mint jam

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Unusual treats can be enjoyed in winter or eaten right away.

Rinse in cool water and dry the mint before making the jam. Do not separate the leaves from the stems.

If you want the treat to take on a rich emerald color, use food coloring.

You can also color the jam with spinach or parsley. To do this, grind about 150-200 g of herbs with a blender. Squeeze out all the juice through cheesecloth and heat over low heat, but do not bring to a boil. Turn off as soon as steam starts to appear. Put a few ice cubes in a bowl, and put several layers of cheesecloth or a towel on top. Strain the warmed juice. Squeeze out the remaining thick and add to the jam.

Pour the finished jam into sterilized jars and keep in the refrigerator. With a thickener in the composition, it will be stored until the end of winter, and without it - 2-3 months.

Use as an additive to cocktails and tea, when preparing desserts and other dishes.

1. Simple mint jam

Ingredients

• 350 g mint;
• 300 g sugar;
• 100 ml of water.

Preparation

Put the mint in a saucepan, cover with sugar and cover with water. Leave it at room temperature for a couple of hours until the sand is completely dissolved. Then bring to a boil and simmer for about 10 minutes.

Remove the pan from heat, cover with a napkin or cheesecloth and leave for 10-12 hours or overnight. Bring to a boil again and let it brew for the same time. Pass through a sieve so that the leaves do not get into the jam. Pour into a jar, cover and store in the refrigerator.

2. Jam from mint with lemon

Ingredients

• 300 g mint;
• 2 lemons;
• 600 ml of water;
• 600 g of sugar.

Preparation

Chop the mint, cut the lemon into slices.

Place half the mint, citrus, and remaining mint in a saucepan. Fill with water. Place on the stove, bring to a boil and simmer for 15–20 minutes over low heat. Cool, cover and refrigerate overnight or 12-14 hours.

Then pass through a sieve and squeeze out all the resulting liquid well. Boil, add sugar and cook for 15 minutes. Stir constantly. Pour the jam into a jar and close the lid.

3. Mint jam with a thickener

Ingredients

• 800 g fresh mint;
• 800 g sugar;
• 400 ml of water;
• 40 g agar agar (pectin can be used);
• 2-3 tablespoons of lemon juice;
• 3 drops of green food coloring - optional.

Preparation

Coarsely chop the mint, sprinkle with sugar, cover with water and knead with your hands. Cover and leave for 3-4 hours at room temperature.

Then strain through a fine sieve and mix with agar-agar, lemon juice and color if using. Bring to a boil over medium heat and simmer for 4-5 minutes.

Pour the jam into jars, cover and place in a saucepan on a napkin or towel. Fill with water until it reaches the shoulders, boil and sterilize over low heat for 10-15 minutes. After that, close the jars with lids, wrap them with a towel and do not touch until they cool completely.

4. Jam from mint with apples

Ingredients

• 1 kg of apples;
• 200-300 g of mint;
• 1 liter of water;
• 120 ml lemon juice;
• 600 g of sugar.

Preparation

Cut the apples into slices, chop a few mint leaves.

Place the fruit wedges in a saucepan along with whole mint sprigs, cover with water and lemon juice. Bring to a boil over medium heat and simmer for 10-15 minutes, until apples are tender. Strain through a fine sieve, cover with a napkin and leave overnight at room temperature.

Measure how much liquid you make and add 200 g of sugar for every 240 ml. Bring to a boil and simmer over medium heat for about 15 minutes. Stir constantly. Then add chopped mint leaves. Leave the jam for 10-15 minutes, and then pour into the jars.