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Mint jam with lemon for winter

Mint and Lemon Jam for Winter

A tasty and healthy sweet preserve for winter! Most people know mint, the fragrant herb used to make tea and other drinks and to garnish desserts with its pleasant scent. Beyond its lovely aroma, mint has medicinal properties — it works as a calming, relaxing, and sleep-inducing remedy. There are many kinds of mint: peppermint, pepper mint, lemon mint, field mint, menthol mint, and more. Mint is used to make jam in lots of different recipes, with all sorts of add-ins. The simplest of all is mint jam with lemon.

Snezhana

Recipe author

Composition / ingredients

Servings:

Mint

200

Water

0.7

Sugar

1.5

Lemon

100

Pectin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 1 g

Fats 0 % 0 g

Carbohydrates 96 % 25 g

102 kcal

GI: 8 / 0 / 92

Cooking method

Step 1:

Let's gather the ingredients. This treat needs only a few. Unlike regular jam, mint jam comes out thin and syrupy, so some cooks add a thickener. The finished color isn't especially pretty either — not a bright green — which is why some recipes use food coloring for a nicer-looking treat. But you can skip the artificial additives altogether.
Step 2:

Rinse the fresh mint thoroughly (homegrown is best), then coarsely chop the leaves and stems with a knife or scissors. Put the mint in a saucepan or another deep metal container.
Step 3:

Wash the lemon with soap to remove anything harmful from the peel. Cut the lemon, flesh and peel together, into half-moons about 1/4 inch (0.5 cm) thick — though the exact size of the pieces doesn't really matter. Add the lemon to the container with the mint.
Step 4:

Cover with clean cold water and set over heat.
Step 5:

When the mixture comes to a boil, lower the heat to medium and simmer the mint and lemon for about 20 minutes.
Step 6:

Turn off the heat, let the mixture cool, then cover the pot and refrigerate it for 12 hours. After that time, strain the liquid through a sieve, pressing the greens well to extract all the liquid — you won't need the pulp anymore. Strain the liquid once more through cheesecloth so the tiniest bits of greenery don't end up in the jam.
Step 7:

Pour the liquid back into the pot, add the sugar, stir, bring to a boil, and cook for 20 minutes. Stir in the pectin (sold in stores as a natural thickener), let the mixture return to a boil, and cook for a couple more minutes.
Step 8:

Turn off the heat. Ladle the jam into sterilized jars, seal them right away, let them cool to room temperature, and store them in the refrigerator. Enjoy!