Mint Lemon Jam

Mint Lemon Jam

Category: Blanks

Ingredients
freshly cut mint (leaves and stems)	250 gr.
lemon	2-3 pcs.
sugar	1 kg.
water	0.5 l.

Cooking method

• We wash the mint leaves with the stems, dry them slightly and grind them, chop the lemons finely together with the peel (I take the "bald" ones after removing the zest).
• We put everything in a saucepan and cook for 10 minutes after boiling water, leave for a day. After that, squeeze the mixture, filter the infusion, add sugar to it and cook for 15-30 minutes. Pour boiling jam into sterilized jars and roll up.

The dish is designed for

2 b. 0.5 liters each.

[Tina]

Tina, bookmark, I will definitely do it. Even the photo is very beautiful. Thanks for the simple and delicious recipe.

[Natalia]

Natalia, try it - a very interesting taste, just great for tea

True, it is very tasty, even to me, although I do not like mint. I still put coarsely chopped walnuts in such jam, my husband likes it.

[Tanyusha]

Tanyusha, and walnuts are simply indecent in our country, because with them - only in dreams

[Tina]

Tina, Tatyana, yes, what doubts there can be is VERY DELICIOUS / I will also try with nuts, thanks for the advice /

Come to visit for nuts, we have them growing darkness right in the yard !!! I distribute it to everyone, I still don't know what to do with it. I'll put it in the jam, then in the pie ...

our darkness grows right in the yard !!!

There are happy people.

[Tanyusha]

Tanyusha, thank you this year - definitely not, but next year - if you call, I will definitely try to come

[about]

Very happy ... While they ripen, the worms fall, they lie on the path, every morning, go clean ...aboutm another attack - to make my husband prick ... sweataboutm - I can't stand them in anything, they get stuck in my teeth so nasty ...

Tinochka, come by all means! There is even a direct train.

While they ripen, the worms fall, just roll around on the path, go clean every morning ... then another attack - make my husband prick ... then - I can't stand them in anything, they get stuck in my teeth so disgustingly ...

Tanya, I am ready to come and I love walnuts to sweep paths

Until they ripen, the worms fall, they lie on the path, go clean every morning ...

Girls, who cooked, tell me the consistency, closer to jam or syrup?

To syrup, of course, if no nuts. To thick syrup. And with nuts - well, for jam, yes.

[Svetlana]

Svetlana, Tanyusha, for me it does not last like syrup, but it looks like a not very thick jam, slightly jellied

Thanks, I will try)

[Svetlana]

Svetlana, I hope - I will like it I almost forgot - the jam is just liquid, and when it cools down, it thickens and acquires such a gelatinous structure

Valya! leafing through my bookmarks and stumbled upon a recipe. mint is now fresh and the prices for lemons are humane. and there is time (preparations will not start soon) I only have a question: will the mint in the infusion not taste bitter?

[Elena]

Elena, we eat such jam with pleasure, nothing tastes bitter, but mint can be different, I don't know which one I have

I have melissa. I'll try to unsubscribe

[aprelinka]

aprelinka, my mother cooked from lemon balm, there was no bitterness

And here is the morning seaming jam

It turned out two jars of syrup. Sugar 650 g per serving. I was not aiming for thick jam. I needed syrup before soaking the cakes. Doesn't taste bitter! I'll also try to roll up some syrup

[aprelinka]

aprelinka, Lena, I'm glad that you liked it. It will stand, it can get a little gelatinous, then for impregnation you need to warm it up a little. We like to add this jam to yogurt and to pancakes too

Valya! Exactly! Yogurt in the morning and try!

Lena, how is it?

[V-tina]

V-tina, but how? excellent, very good syrup. I also want to try it instead of maple syrup.
I'm waiting for the weekend, I'm going to mow some more mint

[Lena]

Lena, and under my house it grows like a weed, but my hands do not reach yet (

Valya! I have a house in the village. that's where she also grows where she pleases)))))))

and we ourselves are in a house in the village))

[V-tina]

V-tina, thanks for the recipe! Melissa has grown in my garden. And I constantly make limoncella for my husband from citrus peel, an orange still back and forth, you can just eat it, but with lemons it’s an ambush, you constantly need to figure out where to put them this time ... Now I will know where to dispose of bald lemons!
Tina, does not mint give color or what? Everything is yellow in the photo ..

[Sveta]

Sveta, for some reason it turns out yellow, although in the photo, where I originally took the recipe, it is straight emerald .. but I thought that the photo there was edited in terms of color, because the kiwi jam in the pictures is emerald, but I have at least and green, but not that much

either an editor or a dye. not a fig it is not green. mine is also yellow

mine is also yellow

Girls, tell me, and if to do with nuts, when to lay them down? When do we cook with sugar?
By the way, Tina, what does the cooking time affect? The recipe says 15-30 minutes. The longer you cook, the thicker it will be? Or is it not particularly important - as I remembered, and turned it off?

[Sveta]

Sveta, I don’t know about nuts, but about the time - it depends on whether the ready-made jam is gelatinous or not

Do you need to cook longer to get gelatinous?

[Sveta]

Sveta, yes, but it does not just become jelly, but jelly-like it comes out

raise temka
I'm making jam again, or rather mint syrup.
as luck would have it, this year there is not as much of it as we wanted (((will have to beg for neighbors
and I also cook tarragon according to Tumanchik's recipe !!!!

who is with us?

[aprelinka]

aprelinka, I started. True, a friend found the recipe on another forum. I have gained almost 1 kg of leaves. Yesterday I cooked for 10 minutes, today it is 2 hours. I hope to close the banks tomorrow. I can smell and taste lemon, my daughter can smell lemon balm. I think everyone will like this jam.

[Belka13]

Belka13, Olga! I was imbued with this recipe, the smell around the house is simply impossible
ate today with cottage cheese - delicious

tarragon while it smells like hay tomorrow we'll see what happens



Yesterday I put 2 pans on the fire - one with mint-lemon syrup, the other with tarragon
I cooked at the rate of 600 g of sugar per 1 liter of water, maybe I need syrup, not jam
I cook, I eat I eat, I cook, I still squeeze a lemon
in short, mint syrup lacks expressiveness, in tarragon, on the contrary, a slightly spicy taste with bitterness

well, it's not hard to guess what I did in the end - I poured everything into a common pan, added lemon juice
that's what happened


summary: the golden mean! complex rich syrup taste with a bright taste and color.
it turned out 2 liters
I think it will be just a bomb in the cake !!!!!!!!!

p. from. thanks to Valya, girls and separately Irishka Tumanchik for ideas and recipes

[Olga]

raise temka
I'm making jam again, or rather mint syrup.

Len, and in vk a girl recently unsubscribed to me that she has emerald-colored jam, but she doesn't know her mint variety

I have gained almost 1 kg of leaves. Yesterday I cooked 10 minutes, today 2 hours

Olga, and cook without twigs? and why 2 hours? this is a thick viscous syrup .. or not?

[Tina]

Tina, I cooked with the twigs, as it was written in the recipe I was given. But the author advised to pour more water, which I did. It looks like jelly, not a very thick mass yet. The color looks like honey, but it doesn't annoy me.

so it was written in the recipe I was given.

in mine, too, with twigs

It looks like jelly, not a very thick mass yet.

yes, that's how I get it, a weak gelatinous mass, but I don't cook for a long time

Maybe lime would be more suitable for getting an emerald color?

[Olga]

Olga, the girl said that she had an emerald color according to the recipe. And the lime will change the taste too .. although the idea is interesting

Probably yes. Maybe it depends on the type of mint. The aroma in the apartment, of course, is stunning

The aroma in the apartment, of course, is stunning

but how great it is to add to tea in winter, beyond words

Oh thank you for reminding the jam. The mint has just grown, but I don't use the pit.

[Lena]

but I don't use the pit.

Lena, and I dry and cook such jam, in winter I so mentally drink tea

And I even add a little mint to the meat.