Refreshing summer mint and lemon jam, and most importantly, healthy
Mint and lemon jam is completely different from berry or fruit jam. Rather, it is a thick syrup that can be served with pancakes, syrniki, poured over casseroles, or used to soak biscuits and cakes, added to tea, or used to make refreshing lemonade.
The jam has a very pleasant taste—sweet and sour with a distinct minty flavor and aroma. Any type of mint will work, but a mix of several varieties is best. To add a tart note, lemon or lime is added—not the juice, but the slices and rind.
Making the jam is very simple: just chop the mint and lemon, cover with cold water, and simmer for 15-20 minutes. Then let it steep for 10-12 hours, strain, add sugar, and reduce slightly. Mint-lemon jam will keep at room temperature for one to two years, but choose a shaded location; exposure to light will cause it to lose its color.
Ingredients:
- mint leaves and thin sprigs – 150 g;
- brown or white sugar – 250-300 g (to taste);
- small lemon – 1 pc. or 2-3 limes;
- water – 2 glasses.
How to make mint and lemon jam
Pour cold water over the mint leaves and thin shoots and let them sit for about five minutes. Then change the water several times and finally rinse under running water. Gather them into a bunch and chop finely.
Wash the lemon or limes thoroughly with a stiff sponge or brush and cut them into segments, peel included. Discard the seeds, as they will impart bitterness when cooked.
Place the mint and lemon in a saucepan and add two glasses of cold water.
Bring the water to a boil over high heat, then reduce the heat to low and simmer for 15-20 minutes, covered. Turn off the heat and let the infusion sit overnight or for 10-12 hours.
Strain the mint-lemon infusion through a fine sieve or colander lined with two or three layers of cheesecloth. Squeeze out the pulp well and discard.
Pour 250 grams of sugar into the saucepan or bowl where you will cook the jam.
Pour the strained broth into a saucepan. Meanwhile, prepare the small jars (sterilize them, boil the lids). The jars should be ready by the time the syrup starts to boil.
Place the broth over low heat and simmer, stirring in the sugar, for five minutes. Taste it; if it's not sweet enough, add more sugar. Bring to a boil and pour into hot jars.
Seal the mint jam tightly and let it cool to room temperature. Store in a shaded area (pantry, kitchen cabinet, or basement). Happy and delicious preserves!
