Mint has long been considered a unique plant, which stood out among others by its inherent bright aroma of menthol, of which there is a considerable amount in mint. Also, mint plants differ in the content of different amounts of essential oils, which makes their smell individual.

Even in Ancient Russia, mint was considered an exquisite snack, it was an integral ingredient in many dishes. And now it is often used in many food products, and is also used in cosmetology, pharmacology, aroma and phytotherapy. The soothing effect of mint is not a secret either.

Have you ever heard what a unique taste mint jam has? Maybe yes, but it is unlikely that they decided to try it, and this, by the way, is an unusually tasty dessert. We will now describe the recipe for its preparation below.

Mint jam

Mint jam has a rather spicy taste, therefore, as a rule, it is consumed in small quantities. It will perfectly complement the taste of baking (it will be enough just to apply it in a thin layer), it will become a highlight of any other dish. It can also be used as an ingredient in sauces that go well with many meat dishes. This makes a very interesting combination.

Classic mint jam

Especially well complements lamb dishes, giving them a special taste. And as an independent dish, it will not leave you indifferent! The recipe for making mint jam is extremely simple and straightforward.

Ingredients for making jam:

• 750 grams of sugar;
• 200 ml of water;
• 500 ml of apple cider vinegar;
• 1 cup fresh mint leaves
• 75 grams of liquid pectin;
• a few drops of green food coloring (optional)

Chop the mint leaves, place them in a jam pot, add sugar, water and apple cider vinegar. Put the resulting mixture to simmer over medium heat, bring to a boil. Remember to stir all the time. As soon as the future jam boils, remove it from heat and add liquid pectin and 5-6 drops of food coloring. Then put it on the fire again and wait until it boils. Hold for 30 seconds and remove from heat. It remains only to strain and preserve in banks! Here is a photo of the beauty that you should get!

And one little trick. When rolling up jars of jam, put parchment in the lid. Due to condensation, mold can appear after a certain period of time, and parchment will help to avoid this.

Of course, mint jam has more than one recipe. Others are slightly different from the one described above. Therefore, here are some more great recipes. The ingredients barely change, and the jam is just as good.

Jam with lemon

To make your own mint lemon jam, you need to take the following ingredients:

• 500 ml of cold water;
• 1 kilogram of regular sugar;
• 2 large lemons;
• 250 grams of fresh mint (take only mint leaves).

We begin to prepare the jam. First, rinse the mint leaves thoroughly with cold water, drain them in a colander, then blot them with a clean towel (you can use paper towels). Chop them finely and place in a saucepan in an even layer.

Now take the lemons, wash them well, and wipe them dry. They should also be finely chopped (along with the peel, it does not need to be peeled) and put in a saucepan. Pour water and cook the resulting mixture for 10-12 minutes, no more. Covering with a lid, leave the infusion for 24 hours.

After a day, take your infusion and strain it through a triple layer of mint, then squeeze out (the cake needs to be thrown away), add sugar there, and then cook until thickened.

Pour the mint jam you have made into sterilized jars, preserve. Here is your ready-made delicacy!

Citric acid jam

You will need the following ingredients:

• 200 ml of cold water;
• 1 kilogram of regular sugar;
• 1 teaspoon citric acid
• 400 grams of fresh mint leaves.

Rinse the mint leaves thoroughly (do not forget - with cold water) and dry (everything, as in the first recipe). After that, put them evenly in a saucepan, add 0.5 kg of sugar (i.e. half of the amount indicated in our recipe). Citric acid must first be diluted in a tablespoon of water, and then added to the mint. Close the lid, shake well.

Now let's start preparing the sugar syrup. Take the remaining half of the sugar (i.e. 500 g), pour in 1 tbsp. water and begin to cook until tender. Then skim off the foam and pour the contents into a pot of mint leaves. Leave the mixture for 5-6 hours.

As soon as time passes, put the pan on low heat and boil the jam for 5-6 minutes. Roll the resulting hot mint jam into jars. Done! You can watch a video of making jam below.

A small note. Before pouring the syrup, it is advisable to leave the mint leaves covered with sugar for 5-7 hours. This will add flavor and flavor to the jam.

Jam with mint and strawberries

An amazingly aromatic and refreshing dessert! And how useful! Let's cook it soon.

We take the following ingredients:

• a small bunch of mint leaves;
• 600 grams of sugar;
• lemon (one will be enough);
• 1 kilogram of fresh strawberries.

Take strawberries, cover them well with sugar, add freshly squeezed lemon juice. Leave the strawberries in this form overnight.

The next day, put the berries on the fire, bring to a boil. Remove from heat and cool, leave to infuse for another 10 hours. During this time, the strawberries will release the juice, and also absorb the sugar, which will add great sweetness to the jam.

As soon as time passes, the strawberry syrup, which you get by filtering strawberries and mint through a sieve, must be put on fire and boiled for 10 minutes. Then put the strawberries and mint there again and cook for the same amount of time. Preserve in jars and enjoy the unique taste of the jam! Great recipe, isn't it ?!

Pouring mint jam is good in small jars (the less the better), because you don't use it a lot at a time. If you roll it up in beautiful jars, then you can give it as a small gift or souvenir. Many will be delighted with such a present - not only possessing amazing taste, but also incredibly useful for our body.

Mint jam will become an irreplaceable preparation for the winter for you. It will always help you fight off colds, especially on frosty winter days, when it is so easy to get sick. You will always remember that you have at your fingertips not only effective, but also “sweet” medicine. Take the time to make this awesome jam at home! It will take quite a bit of your time and patience, and in return you will get just a storehouse of nutrients and vitamins! Believe me, all your family and friends will be delighted with this jam!

Our readers' stories

Calorie content: Not specified
Time for preparing: Not indicated

I have a few favorite treats that I make in small quantities - literally one or two jars and keep them in the refrigerator. This is more of a pampering than a jam, because it is special both in taste and preparation. But cook and, but according to a slightly different recipe.

When I first tried it, it didn't even occur to me to call this delicacy a jam, I would say that it is rather a syrup with a mint-lemon flavor that can be served both with tea and used to make a sweet sauce or cream. And you can also make a wonderful mojito drink from it, both for children and with the addition of alcohol - for adults.

The jam itself is quite simple to cook, because the main ingredients - mint sprigs and lemon fruit - you don't need to cook especially for it. Of course, I sort out the mint: if the greens are slightly wilted (because they bought a couple of days ago and did not store them properly), I do not use it in jam, but just dry it for future tea, and for a treat I go to the market and buy juicy freshly picked mint. By the way, there are several types of mint that you can use (buy or cut at your summer cottage) - peppermint, lemon, apple, etc., so it is best to take different varieties of this plant for a flavor bouquet.

In principle, there are no difficulties with lemon, but if you want a special taste, then sometimes I buy lime instead - it, as for me, is more aromatic and has a more subtle taste.
After the mint and lemon are boiled, I leave this infusion for 6-8 hours so that it completely cools down and is saturated with aromas, and then filter through cheesecloth, add sugar into it and boil for 5-6 minutes to thicken a little. Then I pour it into a jar and put it in the refrigerator.
From the specified recipe, 1 jar with a capacity of about 400 ml is obtained.



Ingredients:
- water - 400 ml.,
- fresh mint - 150 g,
- granulated sugar - 300 g,
- lemon fruit (lime is possible) - 1 pc.

Recipe with photo step by step:

We sort out the mint greens. For jam, choose only fresh, aromatic, rinse it in cool water and dry it a little on a napkin, then finely chop it with a knife.




We wash the lemon fruit with soap, as we will use it completely, with the peel. You can also pour boiling water over it, then the lemon will be even more fragrant. Next, cut the citrus into slices of any thickness.




Put chopped mint and lemon slices in a saucepan, pour in water.




And boil the mass for 15 minutes with a slight boil. Then we cover the pan with a lid and let it brew for 12 hours. We insist in the refrigerator so that the mass does not sour.






After a while, we filter the liquid from the lemon and mint through a two-layer gauze.
Then pour the base for the jam back into the pan, add sugar, mix the mass and cook for another 5 minutes.




Next, pour the finished product into a dry clean jar and as soon as it cools down, put it in a cool place.




Have you tried a refreshing drink

Mint leaves are a versatile product for culinary experiments. If you like mint-flavored desserts and drinks, always keep a few jars of soft green jam in the refrigerator. Soap jam can be served in bowls when making pancakes or curd casserole. Ice cream is poured with mint jam, biscuit cakes are soaked. Since the jam has a uniform consistency, it is mixed with any butter cream, whipping with a mixer into an airy mass. Now we will tell you a recipe for a delicious mint jam with lemon, which can be prepared as a preparation for the winter.

Taste Info Preserves and jam

Jam ingredients

• mint - 150 grams,
• water - 300 milliliters,
• lemon - 1 piece,
• sugar - 300 grams.

How to make lemon mint jam

1. Mint is thoroughly washed in running water. The leaves and tender stems are crushed.


2. Cut the lemon into slices. If you want to achieve an expressive sour note, take lime instead of lemon.


3. Fill a small saucepan with mint and lemon.


4. Add water.

5. The mixture is boiled for 15 minutes, set aside to cool. Cover the pan with a lid and refrigerate for 12 hours. During this time, the composition will infuse, become tart and pleasantly sour.


6. Prepare two layers of cheesecloth and filter the mint-lemon broth.


7. Pour the liquid into a saucepan, add sugar, stir. Then boil for 5 minutes.


8. The jam is poured into jars, closed with screw caps. Store the jam in the refrigerator.
How to use mint jam
Before a romantic dinner, make sure you have enough jam left in the jar. On its basis, you will prepare an amazing light version of the famous Mojito cocktail. This will require 100 milliliters of vodka, 100 milliliters of mint jam, and 200 milliliters of Sprite sparkling water. Mix, pour into tall glasses and toss in a few ice cubes.
Lovers of semolina puddings can use green jam to decorate the snow-white surface of the frozen milk layer. Then the children will be more interested in such dishes. With the help of gelatin, mint jam easily turns into a beautiful top layer of the cake.

Mint leaves are a versatile product for culinary experiments. If you like mint-flavored desserts and drinks, always keep a few jars of soft green jam in the refrigerator. Soap jam can be served in bowls when making pancakes or curd casserole. Ice cream is poured with mint jam, biscuit cakes are soaked. Since the jam has a uniform consistency, it is mixed with any butter cream, whipping with a mixer into an airy mass. Now we will tell you a recipe for a delicious mint jam with lemon, which can be prepared as a preparation for the winter.

Jam ingredients

• mint - 150 grams,
• water - 300 milliliters,
• lemon - 1 piece,
• sugar - 300 grams.

How to make lemon mint jam

1. Mint is thoroughly washed in running water. The leaves and tender stems are crushed.

2. Cut the lemon into slices. If you want to achieve an expressive sour note, take lime instead of lemon.

3. Fill a small saucepan with mint and lemon.

4. Add water.

5. The mixture is boiled for 15 minutes, set aside to cool. Cover the pan with a lid and refrigerate for 12 hours. During this time, the composition will infuse, become tart and pleasantly sour.

6. Prepare two layers of gauze and filter the mint-lemon broth.

7. Pour the liquid into a saucepan, add sugar, stir. Then boil for 5 minutes.

8. The jam is poured into jars, closed with screw caps. Store the jam in the refrigerator.

How to use mint jam
Before a romantic dinner, make sure you have enough jam left in the jar. On its basis, you will prepare an amazing light version of the famous Mojito cocktail. This will require 100 milliliters of vodka, 100 milliliters of mint jam and 200 milliliters of Sprite sparkling water. Mix, pour into tall glasses and toss in a few ice cubes.
Lovers of semolina puddings can use green jam to decorate the snow-white surface of the frozen milk layer. Then the children will be more interested in such dishes. With the help of gelatin, mint jam is easily transformed into a beautiful top layer of the cake.

A jar of mint and lemon jam can be a refreshing reminder of summer. Mint can be put as an addition to any berry jam, or used as an independent base for steamed with lemon.

Lemon mint jam - recipe

You should not expect the consistency of the usual jam from the product, because, unlike berries, mint does not contain pectin, and therefore the jam thickens reluctantly. If you wish, you can add the pectin yourself, or replace it with starch.

Cooking the mint lemon jam begins with preparing the mint leaves. The washed mint is roughly cut and placed in an enamel bowl. Lemon slices are added to the mint. Citrus fruits can be changed to your taste: lime will help to make the jam more sour, and orange will add sweets. When the ingredients are in the pan, they are poured with water and left to simmer on the stove for about 15 minutes. The resulting broth is removed from the stove, left for 12 hours and only then filtered through a double layer of gauze. The resulting liquid is then mixed with sugar and set to simmer for 10 minutes. You can achieve a thicker consistency of mint jam with lemon if you extend the cooking up to an hour.

Strawberry jam with lemon and mint

Mint is an excellent addition to jam based on any fruit, including the favorite strawberry jam.

Pour the washed mint twigs with one and a half cups of boiling water and leave to brew for about half an hour. Pour the resulting broth into the pan in which you plan to cook the jam, add sugar next and put lemon pieces. Wait until the sugar crystals dissolve, then add the prepared strawberries to the syrup and leave everything to infuse under the lid for a quarter of the day. Strain the syrup again into another container, bring it to a boil, and cook for about 15 minutes to thicken it. Put the strawberries in the syrup and let the contents of the dishes boil again. Strawberry Lemon-Mint Jam can now be placed in sterile jars using a ladle and rolled up immediately.

Recipe added. 23.07.2016

Mint jam is still a curiosity on the tables of many people. It tastes very good, not quite ordinary. In addition, jam also helps to get rid of many diseases (stomach and colds). It is simple to cook it, any hostess can handle it, both with experience in cooking and without it. A little advice: so that mold does not appear on the lid in the jars (blackening, you probably saw this), when rolling the jam, put a piece of parchment on the lid. If you add more sugar, add water.

Mint jam turns out to be honey, rich in color, not green, as in the photo. The last two photos show jam without adding food coloring. In the penultimate case, I strictly followed the recipe, and I cooked the jam from the last photo not for 15 minutes (leaves with water), but for an hour. And immediately added sugar, i.e. cooked for the first time with sugar. And the second time I kept it on fire for 2 hours, stirring constantly. In order for it to become so unrealistically beautiful, add food coloring (green) to the finished product. This is optional, but if you really want to get the same result, then experiment.

Also, not everyone has a thick jam - it all depends on the amount of sugar and the time for boiling. Instant gelatin can be added if desired. Decide for yourself what is more important to you - a beautiful jam with a beautiful green color, or a product without dye, but with a slight honey tint.

Ingredients

• fresh mint 300 g
• regular drinking water 0.6 l
• fresh lemon 2 pcs
• granulated sugar 1 kg
• soluble gelatin (optional) 15 g
• green food coloring (optional)

How to cook

1. Rinse the collected mint under running water and cut it. You can take it directly with twigs and flowers.
2. Wash the lemons and cut them together with the peel as fine as possible.
3. Pour mint and lemons into a saucepan, cover with water and boil for 15 minutes.
4. Then remove from heat and set aside for a day.
5. After the specified time, strain the infusion and pour all the sugar into the liquid. Stir.
6. Cook over low heat, stirring occasionally, for about 3-4 hours.
7. Pour hot jam into sterilized jars and roll up.
8. Put the jars on the barrel, wrap them with a warm towel until they cool completely. As soon as they cool down, send the jam to the basement.

Recipe "Jam from mint with lemon" photo

Mint Lemon Mint with lemon Making mint jam Strain mint Mint jam recipe without dye Mint jam recipe without dye, but the leaves were cooked not for 15 minutes, but for 1 hour.

0:1

Mint jam is not only unusual and pleasant to the taste, but also helps with colds and stomach diseases. This jam will have a beautiful color and a distinct mint flavor. The consistency is reminiscent of liquid spring honey.

When stocks are prepared for the winter from herbs and flowers, the process itself is a great pleasure. Mint has been traditionally in demand in folk medicine; it relieves headaches, strengthens the immune system after a cold. Mint jam is added to alcoholic and milkshakes. It can be served with evening tea, so that fatigue from daytime worries quickly disappears.

2:4

Ingredients:

• fresh mint - 200 g
• sugar - 200 g
• water - 1 l
• lemon - ½ pc.

Recipe:

The mint is sorted out and washed, and the flabby and insect-damaged leaves are immediately removed. Mint varieties with glossy leaves shake off dust easily. If you come across a variety with fleecy "velvet" leaves, then you will have to touch each petal with your hands, holding the plant under running water.

4:4

Mint leaves and stems are finely chopped with a knife.

Then the mint is poured over with water.

Add lemon slices.

A small lemon can be used whole, and only a half can be taken from a large one.

7:4

The liquid is boiled for 15 minutes, removed from the heat, and left until the next morning. When mint jam is cooked like this, in two steps, the color is always dark yellow. Green tints are retained with accelerated jam methods.

In the morning, filter the mint syrup, add sugar.

The mint jam is boiled again until a third of the liquid has evaporated.

Hot mint jam is poured into sterile jars, sealed with sterile lids.

Usually, small cans are taken for such blanks.

Mint jam also has non-standard uses and makes excellent sweet ice. The fashion for freezing food has also reached winter preparations. Fruit and berry ice often competes with traditional ice cream, but ice from any flower jam is especially appreciated. After opening the jar, its contents are poured into small silicone molds, which are placed in the freezer. An alternative serving option is to bring the mint jam to a boil and pour it hot into portioned cups. It will be a warming dish for a gloomy winter day.

10:4

And a few more ways to make mint-lemon jam

The first way

250 g mint leaves, 1 kg sugar, 2 lemons, 0.5 liters of water.

Rinse mint leaves with stems, dry slightly and chop. Finely chop the lemons together with the peel. Put everything in a saucepan and boil for 10 minutes. Leave for a day.
After that, squeeze the mixture, filter the infusion, add sugar to it and cook until tender. Pour hot jam into boiled jars and roll up immediately.

Second way

400 g mint leaves, 1 kg sugar, 1 tsp. A spoonful of citric acid, 1 glass of water.

11:4

Wash the mint in cold water, put it in a colander, gently pat dry with a towel. Pouring into a saucepan, alternate with sugar, taken in an amount of half the recipe norm. Top with citric acid mixed in a tablespoon of water. Shake, cover and leave for 6 hours. Meanwhile, from the remaining sugar and one glass of water, boil the syrup, remove the foam and pour the mint that has let the juice over it. After the set 6 hours, put the mint on the fire and boil over low heat for 5 minutes. Pour the jam hot into sterile jars and roll up.

Third way

200-300 gr. mint, 0.5 l. water, 1-2 lemons (taste and smell better) 1 kg. Sahara

So ... the collected mint leaves together with twigs and stems (and I and with flowers), lemons, cut together with the "skin", pour water and cook for 10 minutes. Insist this witchcraft brew for one day. After a day, squeeze the mass, and strain the infusion. Add sugar and cook until tender. The word readiness frightened me, but ... I cooked it for two hours on low heat, removing the foam. Then later ... after three more hours I boiled it and poured it into jars. It is better to put parchment in the lid so that mold does not appear due to condensation after a while.

11:4

That's all ... In winter you will have a medicine or just a sweet "summer" in the jar!