Mint jam for the winter - simple, quick and tasty

Benefit

This aromatic plant is an excellent sedative and promotes health. It is enough to drink a cup of mint tea in the morning, you will definitely forget about your ailments, you will feel fresh and cheerful throughout the day.

Therefore, the plant transfers many of its beneficial properties to this dessert:

1. Jam helps fight depression, apathy, restores vitality, eliminates headaches, and calms the nervous system.

2. Will normalize blood pressure.

3. Eating dessert before bed can combat insomnia and help you relax after a hard day.

4. For women, such a delicacy will help stop premature aging, prolong youth, and make the skin soft and silky.

When to collect mint for jam

To make the delicacy thick, tasty and healthy, it is better to collect the plant in the morning, cover the leaves with sugar, and in the evening you can start cooking. During this time, the leaves will release juice well.

Leaves for jam are only suitable for fresh leaves, picked for no more than three days, since the plant does not retain its beneficial properties longer. Moreover, a delicacy made from fresh leaves will be more fragrant.

For jam, mint can be collected in late June early July. Moreover, roadside grass, of course, is not suitable for making dessert. During the cooking process, it boils down greatly, so you won’t get a huge portion.

Video - recipe for making jam with mint in jars

If you prefer to watch rather than read text, then this video recipe will definitely come in handy. Here is a unique option, healthy, tasty and aromatic. Therefore, you should not neglect them either.

But it turns out that this is not a complete list of recipes for this amazing emerald jam. There is another useful option - with spruce branches. Often this option is offered for purchase as something exotic in online stores. But it turns out that you can do it yourself.

Culinary secrets

1. Before cooking, the leaves should be washed and dried, preferably on a towel or any fabric that absorbs moisture well.

2. It is not necessary to add the leaves themselves to the dessert; our task is to obtain mint extract; for this, the plant is poured with boiling water and left for 6 hours.

3. Mint leaves are not as juicy as berries or fruits and do not contain pectin at all, so making jam in the traditional way will not work.

Many housewives add some additional berries to this dessert, for example, strawberries, raspberries or currants, or thickeners gelatin, agar-agar, or “zhelfix”.

4. A beautiful emerald color can be given to the dessert using food coloring, since in fact the jam turns out to be a brownish tint.

5. Everyone knows that mint is a good antiseptic, but dessert jars still need to be thoroughly washed and sterilized in a way convenient for you.

6. This dessert can be stored very well even in an ordinary apartment for two years, but I think it won’t last that long.

Video

Several more ways to prepare mint delicacy are presented in video recipes:

About the author:

Anastasia Doroshenko Formerly a business analyst, now a freelancer, cook and experienced traveler. While traveling around the world, I became acquainted with the peculiarities of the national cuisines of different countries. She loves culinary experiments and is open to everything new. A fan of Oriental, Mexican and Mediterranean cuisines. Lives in a warm climate zone, grows olives, citrus fruits and grapes in the garden. I am happy to share my accumulated experience and knowledge with readers.

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Did you know that: Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

A new product from American developers is the Tertill robot, which weeds weeds in the garden. The device was invented under the leadership of John Downes (creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving over uneven surfaces on wheels. At the same time, it cuts off all plants below 3 cm with the built-in trimmer.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

Classic mint jam recipe

This is the simplest and most traditional recipe, only mint, sugar and water, and citric acid will add a pleasant sourness to the delicacy.

You will need:

500 gr. – fresh mint
1.1 kg. – granulated sugar
1 glass – clean water
20 gr. – citric acid

How to cook:

1. Remove the leaves from the branches and rinse well to remove dust and dirt. Let the water drain, you can lay it out on a towel so that the leaves dry well.

2. Place the leaves in a suitable cooking container, alternating layers with sugar. There is no need to pour out all the sugar; it is enough to take half of the specified amount.

3. In a separate bowl, dilute citric acid in a small amount of water, then pour it into a saucepan with mint. Cover the container with a lid and leave for 6-7 hours to infuse and release the juice.

4. Prepare the syrup. Pour the remaining sugar into a glass of water, bring to a boil and, stirring constantly, boil for about 5 minutes until slightly thickened.

5. Let the syrup cool slightly, pour it into a pan with mint, and leave for another 6-7 hours.

6. Now you can put the container on the stove, bring the mixture to a boil over low heat, and cook for 6-7 minutes.

7. The finished delicacy is immediately poured into prepared sterile jars, wrapped in a fur coat, and allowed to cool completely.

Enjoy your meal!

Classic mint jam recipe

Components (1.25 l):

mint – 0.4 kg;
water – 0.5 l;
sugar – 1 kg;
citric acid - teaspoon.

Cooking algorithm:

Chop the washed and dried mint with a knife and place in a saucepan.
Fill the herb with half the recipe amount of sugar, add citric acid diluted with a small amount of water. Stir and leave for 6 hours.
Boil syrup from half a liter of water and half a kilogram of sugar and pour it over the mint. Leave it for another 6 hours.
Bring the mint infusion to a boil, boil for 5 minutes and cool.
Strain the cooled jam and return to the stove.
After boiling, cook the mint jam for 10 minutes.
Pour the aromatic liquid into sterilized jars and seal them tightly.

Classic mint jam can not only be drunk with tea, but also used to soak cakes and prepare other desserts.

Mint jam with lemons

In this recipe, I recommend replacing citric acid with fresh lemons. The result is a real jelly of a beautiful light green hue.

You will need:

400 gr. – fresh mint
2-3 pcs. – lemons
1.5 kg. – granulated sugar
600 ml. – clean water

How to cook:

1. Fresh leaves should be thoroughly rinsed from dust in a colander, dried on towels, and finely chopped.

2. Wash the lemons thoroughly and cut into small pieces along with the peel.

3. Place the mint and lemons in a suitable container for cooking the dessert, add water, bring to a boil and simmer over low heat for another 15 minutes.

4. Next, cover the pan with a lid, remove from the stove, and leave at room temperature to infuse for 24 hours.

5. Now all the lemon and mint pulp must be strained and squeezed through cheesecloth. Add sugar to the resulting liquid, bring to a boil, cook over low heat for about two hours, stirring constantly.

6. Pour the finished hot dessert into sterile jars and roll up.

Bon appetit!

Second: potato salad with lemon balm

This warm dish is quite simple to prepare. It can be dressed with mustard and vinegar sauce or poured with melted butter. The salad goes well with regular salted herring.

We will need the following products:

3 young potatoes;
50 g green onions;
a bunch of lemon balm;
2-3 tbsp. l. sour cream;
caviar of any fish;
salt pepper.

Boil the potatoes and mash or cut into cubes, as you prefer. Add chopped onion to the still hot mixture. Chop the lemon balm and mix it with sour cream and potatoes. Salt and pepper the salad, sprinkle with caviar and serve.

An interesting recipe for mint jam with cucumbers

This is an unexpected option for making jam for many housewives. Cucumbers will highlight the green color of the dessert and give it a more expressive, refreshing taste.

You will need:

5 pieces. – small young cucumbers (0.5 kg needed)
250 gr. – sugar
Half a small lemon
200 gr. – mint leaves
120 ml. - water
10 gr. – gelatin or any thickener

How to cook:

1. Wash the cucumbers thoroughly and cut into halves or quarters, add half the amount of sugar.

2. Place the leaves in a saucepan, add the other half of the sugar, pour boiling water (120 ml). Mint leaves and cucumbers should be infused for at least 3 hours.

3. Drain the mint infusion, dilute the gelatin in it, and grind the leaves themselves in a blender.

4. Place the container with cucumber slices on the stove, boil after boiling over low heat for about 20 minutes.

5. Then pour in the mint mass, continue to boil for another 5 minutes, now you can add gelatin, the juice of half a lemon, boil after boiling for literally five minutes until thickened

6. Pour the hot dessert into prepared jars and roll up. You should have about half a liter of treats.

Bon appetit!

Recipe for mint jam with gooseberries and lemon

You will need:

800 gr. – gooseberries
2 pcs. – lemon
100 gr. – mint
800 gr. – sugar

How to cook:

1. Wash the gooseberries, cut off the stems with scissors, dry on towels. Then put it in a saucepan, add sugar, lemon juice, and leave to steep for 2-3 hours.

2. Pour boiling water over mint sprigs and wrap in gauze.

3. Bring the pan with berries to a boil, add mint wrapped in cheesecloth, and simmer the dessert for 15-20 minutes.

4. Now you can remove the mint and pour the dessert into jars. You should have about a liter of treats.

Bon appetit!

With cherry

Recipe for berry jam with mint

For this dessert, you can take any berries - raspberries, cherries, currants or strawberries. Everything is to your taste!

You will need:

1 kg. – any berries
1 kg. – granulated sugar
3-4 sprigs – mint

How to cook:

1. Wash the berries, dry them, add sugar, leave for 1-2 hours so that the berries release juice. If you took cherries, it is better to remove the pits.

2. Boil the berries for 15-20 minutes, leave until completely cool.

3. At the next stage, cook the dessert with the branches over low heat for 20 minutes after boiling. Stir all the time, skim off the foam. By the way, it is also very tasty. Especially with tea and fresh buns.

4. Let the treat cool completely, remove the branches, and boil the treat again after boiling for 10-15 minutes.

5. Pour the hot treat into containers and roll up. You should have about a liter of treats.

Bon appetit!

With apples and basil

Recipe for mint jam with apples and basil

In this recipe you can use both apples and pears or combine them in any proportion.

You will need:

1.3 kg. – apples
700 gr. – sugar
120 ml. - water
50 ml. – fresh lemon juice
100 gr. – mint leaves
50 gr. – basil leaves

How to cook:

1. Wash the apples, cut into thin slices, add sugar, and leave for 10-12 hours.

2. Now you can start cooking, to do this, add water, boil after boiling for 10-15 minutes. Leave for 5-6 hours until cool.

3. Wash the mint and basil, dry, finely chop with a knife, and add to the apples.

4. Mix everything, boil after boiling for 20 minutes. 5 minutes before the end of cooking, add lemon juice.

5. Now pour the delicacy into jars and roll up. You should get 1.5 liters. Can be stored at room temperature.

Bon appetit and good luck with your preparations!

Cooking process

In order to properly cook a delicious, healthy delicacy of mint and lemon, you should strictly adhere to the step-by-step preparation technology:

Step 1. 250 grams of mint, cut into small pieces. 2 large unpeeled lemons, cut into small cubes.
Step 2. Place both components into an enamel pan and add 0.5 liters of water. The mixture is placed on the fire, brought to a boil, and simmered over low heat for 10 minutes.

Step 3. After the time has elapsed, remove the pan from the heat, cool the aromatic liquid, cover with a lid, and place in the refrigerator for 24 hours.

Step 4. After a day, the future jam is filtered through several layers of gauze. Mint and lemon are squeezed into a filtered decoction and thrown away. 1 kilogram of granulated sugar is added to the liquid, the ingredients are mixed until the bulk substance dissolves and boiled over low heat for 1.5-2 hours.
Step 5. The finished jam is poured hot into jars, rolled up and stored.