Mint jam with lemon

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make mint and lemon jam for the winter? Prepare all ingredients. Unlike regular mint jam, it turns out liquid, similar to syrup, so some housewives add thickeners to it. The color of mint jam in its finished form is also not very beautiful, not bright green, so in some recipes food coloring is used to obtain a beautiful delicacy. But you can do without artificial additives.

2. STEP 2

   

   Wash fresh mint (it is better to use greens from your own garden) and dry thoroughly. Chop the leaves along with the twigs not very finely with a knife or scissors. Place the mint in a saucepan or other deep metal container. You will learn how to choose a pan for jam by reading the article, the link to which you will find at the end of this recipe.

3. STEP 3

   

   Wash the lemon with food grade soap to remove harmful substances from the surface of the fruit. Cut the lemon pulp together with the peel into halves of circles, about 0.5 centimeters thick, but in principle, the size of the lemon pieces does not play a special role. Place the lemon in a container with mint.

4. STEP 4

   

   Fill with clean cold water and put on fire.

5. STEP 5

   

   When the mixture boils, reduce the heat to medium and simmer the mint and lemon for about 20 minutes. Don't forget to prepare the jars. Wash the jars of baking soda and, while still damp, place them in a cold oven upside down. Turn on the oven to 150 degrees and sterilize 0.5 liter jars for 10 minutes. Wash the lids and boil.

6. STEP 6

   

   Turn off the heat, let the mixture cool and put it in the refrigerator, covering the pan with a lid, for 12 hours. After the specified time, strain the broth through a sieve, squeeze the liquid out of the greens well, we no longer need the pulp. Strain the broth again through cheesecloth folded several times so that the smallest particles of greenery do not get into the jam.

7. STEP 7

   

   Pour the liquid back into the pan, add sugar, stir, bring to a boil and cook for 20 minutes. Add pectin, which is sold in the store as a natural thickener, to the mixture, let the mixture boil and cook for a couple of minutes.

8. STEP 8

   

   Turn off the heat. Place the jam in sterilized jars, roll them up immediately, let them cool at room temperature and store them in the refrigerator. You will learn useful tips for storing homemade preparations from the article, the link is at the end of this recipe. Bon appetit!

Comments on the recipe

Amalia-mama

27.07.2023

4.8

An unusually aromatic jam with a refreshing, pleasant taste. Watch the video recipe for mint-lemon preparation.

Natalia M

27.07.2023

5

Even though it’s already November, mint is still growing in my garden. I collected the leftovers and made some fragrant jam. I had peppermint and lemon mint. The decoction was infused all night and what a surprise I was when I saw a pink decoction) Some of the lemon balm leaves turned purple on the bottom, apparently this gave such an effect. For the first time I saw it, but whatever, I made pink mint jam myself) It seemed to me that there was too much lemon, its acid slightly interrupted the mint taste. I'll use less of it next time. Thanks to the pectin, the jam thickened a little, and on the second day it became even thicker. It is good to use for soaking cakes or just in tea. The tea turns out mint-lemon, very fragrant! I liked the recipe, I was especially surprised by the resulting color)