How to cook mint jam: 9 recipes

It is considered that traditionally jam is prepared on the basis of fruits and berries. However, experienced housewives have adapted to cook a delicacy of vegetables and even mint. We are interested in the last option, the treat turns out beautiful and fragrant. Mint is mixed with strawberries, pear, apple, lemon, gooseberry. Each person selects components based on individual preferences. Let's talk about the most delicious recipes.

Peppermint jam: classics of the genre

• mint leaves (fresh, collected recently) - 120 gr.
• granulated sugar - 570 gr.
• pectin (in liquid form) - 70 ml.
• Apple vinegar (concentration - 6%) - 0.5 l.
• drinking water - 245 ml.
• green dye (food grade) - 2-3 drops

1. Rinse the mint leaves, leave to dry on the sieve. Slightly remember the raw materials in your hands, cut not very finely. Put the mint in a saucepan, sprinkle with sugar. Stir, wait half an hour.
2. After a specified period, pour in vinegar and water. Set the tank to the minimum fire, wait for the boiling. When the first bubbles appear, add a dye and pectin.
3. Note the time, after 1 minute, turn off the burner. Filter the jam, immediately pour it into sterile jars. Place a parchment under the cover, roll up the key.

Peppermint Jam with Citric Acid

• Mint leaves - 380 gr.
• table water - 240 ml.
• citric acid powder - 15 gr.
• granulated sugar - 0.95 kg.

1. Measure out ½ part of the total amount of granulated sugar, pour it into the cooking pan. Add the washed and dried mint leaves. Separately dissolve powdered lemon 30 ml. water, send to the bulk.
2. Cover the dish, shake, soak for 5-7 hours at room temperature. During this period, mint will give the aroma and aftertaste necessary to the finished product.
3. Combine the second part of the sugar with drinking water, mix, set on low heat.Tom until the grains dissolve. Remove the foam, it spoils the look of jam.
4. When the sweet base is ready, pour the mint syrup. Shake the dishes with the main ingredients, wait 6 hours. This time is set aside to evenly soak the leaves.
5. Now bring the treat to the first bubbles, then simmer another 8 minutes. Turn off the heat, immediately pour the jam on sterile jars. Close the capron and top cover.

Mint and strawberry jam

• granulated sugar - 1.15 kg.
• strawberry - 900 gr.
• mint leaves - 200 gr.
• lemon juice - 40 ml.

1. Make a selection of strawberries, remove damaged and dried specimens. Rinse a healthy berry in a basin with cold water and leave in a liquid for a quarter of an hour. Then wash again, dry.
2. If strawberries are too large, cut them into several sections of relatively equal size. Pick up the cooking pot without enamelled coating.
3. Send in a container of berries, lemon juice, granulated sugar. Rinse the mint, do not cut it, dry on towels. Send the leaves to the strawberries, gently knead the contents.
4. Cover, leave for 12 hours to insist. After passing the specified interval, set the pot with raw materials on the fire, wait for the boil.
5. Turn on the burner at minimum, cook for another quarter of an hour. Then set aside the treat until cooling, repeat the heat treatment. Hot treat packaged, close.

Mint and Basil Jam

• Fresh leaves of mint - 220 gr.
• granulated sugar - 0.4 kg.
• basil - 90 gr.
• citric acid - 5 gr.
• drinking water - 0.3 l.

1. Rinse the mint leaves, let them dry on towels. Send in a saucepan, sprinkle with sugar (200 gr.). Stir, insist until the juice is extracted (about 6 hours).
2. During the time that the mass reaches, prepare a sweet base for pouring. Mix the remaining sugar with water, put the saucepan on low heat. Bring to homogeneity, the grains should melt.
3. Add syrup to the first composition, again wait 5-6 hours. Send the pan with the mass to the hob, boil it at low power for 8 minutes. After this period, add chopped basil.
4. Continue languishing for another 5 minutes. Next, set aside food aside, wait 3 hours.Filter, boil the resulting liquid and package.

Mint and Rhubarb Jam

• granulated sugar - 900 gr.
• strawberries - 0.8 kg.
• mint leaves (fresh) - 100 gr.
• rhubarb - 0.25 kg.

1. Rinse the strawberries, leave on a sieve to dry. Then turn it into mush with a blender. Free the rhubarb from coarse fibers, wash the fruit and chop into slices. Stir in strawberries.
2. Pour the sugar, stir the mass with a spatula until dissolved. Wait 4-5 hours, this time is allotted for the selection of juice. Wash mint leaves beforehand, let them dry.
3. When the base for the jam is infused, send the container with the contents to the fire. Wait for the boil, without stopping to interfere, simmer the treat for 5 minutes. Pour mint leaves (you can chop them).
4. Continue to boil the mixture over low heat. Remove the foam, wait for thickening. When the jam reaches the desired condition, remove it from the heat. Immediately pack and cork.

Mint and Pear Jam

• pear - 1.4 kg.
• mint leaves (fresh) - 200 gr.
• granulated sugar - 1.2 kg.
• Lime - 1 pc.

1. Crush a pear with cubes of the same size, pre-release the fruit from the hearts. Do not remove the peel, after boiling it will become hardly noticeable.
2. Put the fruit in a saucepan and sprinkle with sugar. Stir, leave until the juice appears for about 4-6 hours. Now put the pan on the fire, start cooking at medium power.
3. While the mass comes to a boil, scald with boiling water lime. Remove the seeds, the fruit itself, along with the peel, chop into slices. When the jam gives the first bubbles, add lime.
4. Reduce power to the minimum rate, continue languishing another 50-60 minutes. After a while, send in the treats the washed and chopped mint leaves.
5. Wait another third of the hour, turn off the burner. Cool the contents, remove from the raw mint leaves. Again boil the treat and pour into sterile jars.

Mint Lemon Jam

• granulated sugar - 950 gr.
• lemon - 2 pcs.
• drinking water - 475 ml.
• mint leaves - 0.25 kg.

1. Rinse the mint, leave it on paper towels to dry. Cut into thin strips. Dip the lemons in boiling water for 1 minute, rub and chop into slices (get rid of the bones).
2. Mix mint with citrus, add water, set the pan with the contents on the fire. Boil down a quarter of an hour from the moment of boiling. Then leave for 20 hours in the dark.
3. After a specified period of time, repeat the heat treatment. In hot condition, filter the jam through 4 layers of gauze. Again boil and pack.

Mint and Apple Jam

• granulated sugar - 680 gr.
• apple (sweet-sour) - 1.3 kg.
• drinking water - 130 ml.
• lemon juice - 60 ml.
• basil - 1 bunch
• mint - 1-2 bundles

1. Rinse the apples, peel them from the centers. Cut into slices of equal size, then send to the refractory container for boiling and pour sugar. Let the mass stand for 10 hours.
2. After passing the specified time, pour in water, send the dishes with the composition to the stove. Set the burner to an average, cook for 10 minutes.
3. Turn off the burner, cover the treat, leave for 6 hours. After this time, boil again, cool. Next, carry out the third heat treatment, at this stage mint and chopped basil are added.
4. After boiling cook a treat for another third of an hour, 5 minutes before the procedure is complete, add lemon juice. The delicacy is packaged in hot cans, the blockage is carried out immediately.

Peppermint jam with cucumber

• jelly (gelling mixture) - 20 gr.
• cucumber (average in size) - 0.5 kg.
• table water - 0.1 l.
• mint leaves - 90 gr.
• lemon juice - 50 ml.
• granulated sugar - 0.2 kg.

1. First rinse the cucumbers, wipe them off, chop them into slices or half-slices. Powder the contents of 0.15 kg. sugar and stir, wait 5 hours.
2. Wash the mint, cut it, excluding the stalks. Send the plant to the saucepan and add water. Boil, leave the broth for 3 hours.
3. After 5 hours, the cucumbers will give up the liquid, move the container with the vegetable on the stove. Bring until bubbles appear, then cook another third of the hour.
4. Squeeze the mint liquid, the leaves themselves, scroll the blender to the state of porridge. Mix the jelly with the remnants of sugar, mix it with cucumbers. Add lemon juice and mint here.
5. Cook another quarter of an hour, constantly tracking the consistency of the treat. It should be thick. Roll up a treat, cool the neck down.

Practical recommendations

1. Peppermint jam will not work saturated if the leaves of the plant are not previously insisted in sugar. Do not forget to withstand harvesting for at least 3 hours before extracting juice.
2. Mint, collected not earlier than 4 days ago, is suitable for cooking.Fresh leaves retain their beneficial properties to the full, they do not evaporate during the heat treatment process.
3. The ideal time to collect mint is the period from the end of June to the beginning of July. You can replace mint with melissa, but the latter is more whimsical, it needs less.

Look for recipes of mint jam with the addition of citric acid, juice of citrus fruits, strawberries, pears, sour-sweet apples, cucumbers. To create a healthy treat, provide a delicacy with raspberries or currants.

Video: Mint Jam Recipe