Mint jam with lemon for winter

Delicious and healthy sweet preparation for the winter! Many people know such a fragrant plant as mint, it is used for making tea and other drinks, added as a decoration with a pleasant smell of desserts. In addition to its pleasant aroma, mint has medicinal properties, it acts as a calming, relaxing and hypnotic agent on the human body. There are many varieties of mint: peppermint, pepper, lemon, field, menthol and others. Mint is used to make jam, there are many different jam recipes, with different additives. The simplest recipe is mint jam with lemon.

Snezhana

Recipe author

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Composition / ingredients

servings:

Mint

200

Water

0.7

Sugar

1.5

Lemons

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

Step-by-step cooking

Cooking time: 1 h

Step 1:
Let's prepare the ingredients for the recipe. Products for the preparation of such a delicacy require little. Unlike ordinary jam, mint turns out to be liquid, similar to syrup, so some housewives add thickeners to it. The color of mint jam also turns out to be not very beautiful, not bright green, so in some recipes food dyes are used to get a beautiful treat. But you can do without artificial additives.
Step 2:
Fresh mint (it is better to use greens from your site) is thoroughly washed, the leaves together with the twigs are not very finely cut with a knife or scissors. Put the mint in a saucepan or other metal deep container.
Step 3:
Wash lemon with soap to remove harmful substances from the surface of the fruit. The lemon pulp together with the peel is cut into halves of circles, about 0.5 centimeters thick, but in principle, the size of the lemon slices does not play a special role. Lemon is sent to a container with mint.
Step 4:
Fill with clean cold water, put on fire.
Step 5:
When the mixture boils, reduce the heat to medium and boil the mint with lemon for about 20 minutes.
Step 6:
Turn off the heat, let the mixture cool down and put it in the refrigerator, covering the pan with a lid, for 12 hours. After the specified time, we filter the broth through a sieve, squeeze the liquid out of the greens well, we no longer need the cake. The broth is filtered through cheesecloth again so that the smallest particles of greenery do not pass into the jam.
Step 7:
Pour the liquid back into the pan, add sugar, stir, bring to a boil and cook for 20 minutes. Add pectin to the mixture, which is sold in the store as a natural thickener, let the mixture boil and cook for a couple more minutes.
Step 8:
Turn off the fire. Jam is laid out in sterilized jars, immediately rolled up, let them cool at room temperature and put away for storage in the refrigerator. Bon appetit!