Mint jam: the best recipes. Mint jam: benefits and harms, reviews. Healthy and tasty mint jam How to cook mint jam with lemon

15.12.2021Heading: The buildings

Many of you know the healing herb mint, as well as its beneficial properties, but I will not talk about them today, so I will remind you in some photos. Everyone knows that tea is brewed from mint, most have heard and tried this tasty and healthy tea.

But not many have heard that you can stock up on mint for the winter, and make very tasty and fragrant jam, and most importantly, very healthy. Mint jam is just something and you should try it, I'm sure you won't be disappointed.

Today I will tell you two simple ways to make this jam, and you choose which one is more suitable for you. I will say right away that we have not yet decided which way the jam turns out to be tastier, so write to us in the comments after cooking, we will be grateful to you.

MINT JAM (method No. 1).

We will need:

Two hundred and fifty grams of mint leaves with stems.
One kilogram of sugar.
Two medium lemons
Half a liter of water.

Cooking process:

Mint leaves and stems, wash well, dry a little and chop finely.

Lemons also wash, dry, and finely chop with peel.

Then put chopped mint, chopped lemon into a saucepan, pour water, put on fire, bring to a boil, and boil for ten minutes.

Remove the mass from the heat, and leave to infuse for one day, at room temperature.

Then we pass the infused mixture through cheesecloth and squeeze, the resulting cake can be thrown away.

Then add sugar to the mint infusion, put on fire and stir occasionally, cook until thick.

Pour the finished mass into sterilized jars, roll up, and store in a dark, cool place.

The second method is slightly different from the first, and the jam is also very tasty.

MINT JAM (method No. 2).

We will need:

Four hundred grams of mint leaves.
One kilogram of sugar.
One teaspoon of citric acid.
One glass of water.

Cooking process:

Wash the mint leaves well, put them in a colander and let all the water drain, you can dry it a little more with a paper towel.

Then we take mint leaves and put them in a saucepan in layers, sprinkling with sugar (we should use half a kilogram of sugar for pouring).

When the time runs out, that is, 6 hours pass, we cook sugar syrup from a glass of water and half a kilogram of sugar. Pour the prepared sugar syrup, pour over the mint, and leave to infuse for another six hours.

After the specified time, put the mint on the fire, bring to a boil and cook for 5 minutes. Pour the jam into sterilized jars, roll up and store in a dark, cool place.

Fragrant and warming, soothing and sweet - our mint jam. A teaspoon of homemade mint jam before bedtime is guaranteed to have a sweet night.

Jam is prepared in a simple way and it turns out incomparable. At the output, we have a transparent with a yellowish tinge and a rather sweet base. I don’t know how some housewives manage to bring mint jam to an emerald color? Probably with dyes. My jam has no additives.

As part of my mint jam: mint stems with top leaves, sugar and a little water.

Fresh, freshly cut mint is doused with water from particles of earth and sent to an enamel basin. By the way, a very convenient option for cooking any jam.

Fall asleep with sugar.

It is poured with water and infused in a warm place until the sugar dissolves. After that, the basin is placed on the stove and brought to a boil. Mint is boiled in syrup for 10 minutes with a light boil. Then it is removed from the fire and left for 12 hours at rest. In this case, the container must be covered with a cloth.

Then the mint syrup is brought back to a boil and immediately removed from the heat. It is infused to a state of jam for another 12 hours. Ready jam is drained through a fine sieve. There is an option when mint leaves go into jam in a twisted form. Too thick mint jam is not to my taste.

I settled on translucent and delicate. Meet homemade mint jam with tea!

Mint jam is quite allergenic, so be careful with the dosage.

The use of various herbs in tinctures and canned stocks has a great effect on the properties of the blanks.

People have long noticed the benefits of mint, lemon balm, linden, which had a beneficial effect on the body and the human immune system.

Today we’ll talk about mint jam, its beneficial qualities and possible harmful effects, and also consider recipes for its preparation.

Benefit and harm

Mint is one of the few plants that are used for many diseases. If now it is better known as a sedative, then people used to consider the use of mint leaves as a way to achieve longevity and remarkable health.

In the modern world, it is used not only as a pharmacological concentrate, but also as one of the most effective essential oils.

Despite the fact that mint has more than 25 species, absolutely all plants have a strong aroma and almost the same properties.

When carrying out cosmetic procedures, it is used as the basis for many masks.

Brewed mint helped to rid the body of bacteria and all kinds of infections, so it was often used in the bath.

Psychologists use the calming effect of mint leaves, which helps to cope with depression and apathy.

This plant will not interfere with the fight against nausea or dizziness.

The impact of mint normalizes blood pressure, significantly expanding blood vessels. It helps to get rid of headaches and calm the nerves. Many people use the essential oils of this herb to get rid of insomnia.

Jam from this plant retains all the properties of mint for a long time, allowing you to experience their effects all year round.

Of course, there are also disadvantages of using mint. For male attraction, it does some harm, as it reduces desire due to the curbing of any sexual desires. But for women, mint is an excellent way to prolong their own youth and beauty.

It is also worth considering the fact that a mint delicacy helps to cope with hard work and an overabundance of information.

Jars with such jam must be in the pantry of any woman, especially since it is not so difficult to cook them. And on a hot day, it will perfectly help quench your thirst.

Popular Mint Jam Recipes

A simple recipe with step by step photos

Ingredients:

400 g mint leaves;
1 kg of granulated sugar;
1 teaspoon of citric acid;
1 glass of water.

Mint jam is prepared as follows:

With lemon

Ingredients:

2 fresh medium sized lemons;
250 - 300 g mint leaves;
1 kg of sugar;
0.5 l of water.

Recipe for Lemon Mint Jam:

Rinse the mint leaves under running water, finely chop them. Lemons cut into cubes of medium size, mix in a saucepan with mint and pour water;
Put the dishes on medium heat and cook for 10 - 15 minutes;
After removing from the flame, put in a warm place for 24 hours;
Filter the broth, then squeeze the pulp of lemons and chopped mint leaves;
Pour granulated sugar into the resulting solution and put on low heat for 2 hours;
Sterilize jars in advance and pour ready-made mint and lemon jam into them. Roll it up according to all the rules and put it in a warm place.

Cucumber jam with mint

Ingredients:

500 g of medium cucumbers;
200 g of granulated sugar;
2 teaspoons of lemon juice;
1 teaspoon of gelling mixture (regular jelly);
1 medium bunch of mint leaves;
100 ml of water.

Stages of cooking cucumber jam with mint:

Cucumbers cut into medium slices so that they can fit safely in a jar;
Add 150 g of granulated sugar to the chopped cucumbers, then leave the workpiece for 3-4 hours, after covering it with something;
Chop the mint leaves, boil 100 ml of water and pour it over the mint. Leave the solution to infuse;
After 3 hours, the cucumber preparation will give juice. Put it on fire and boil for 20 minutes (vegetables should change color);
Grind mint leaves in a blender along with water. (Some housewives express water);
Mix the gelling mixture and 50 g of granulated sugar thoroughly with each other;
After the cucumber billet is cooked, you can add mint, mixture and lemon juice to it;
Cook for 10 minutes, watching the consistency of the jam;
Cool and pour mint and cucumber jam into pre-prepared jars.

We cook a delicacy with the addition of raspberries

Ingredients:

1 kg fresh raspberries;
500 g of granulated sugar;
2 - 3 sprigs of mint.

Raspberry jam with mint is prepared as follows according to the recipe:

Put the berries in a bowl so that there is still room in it. Sprinkle granulated sugar on top and leave aside for a while;
When the raspberries give juice (sometimes the bowl is left even overnight for this), it is either left as it is, or kneaded in a blender until a homogeneous mass is obtained;
Mint leaves are added to the resulting consistency and all this is transferred to the pan;
Next, on a low flame, bring the jam to a boil. We must not forget to stir and remove the foam, if any;
Mint is caught from the resulting puree, and the jam is poured into sterilized jars. A container with mint and raspberry jam is rolled up and placed in a warm place.

It is better to start making jam from mint leaves in the evening, as it is necessary for the plant to give juice. This is possible only after several hours of infusion, so the workpiece is usually left overnight;
It is advisable to use fresh mint, harvested within the last three to five days. The fact is that this plant does not retain all its beneficial properties for a very long time, although they can be preserved for a long period as part of the jam. Therefore, it is recommended to prepare jam almost immediately after collecting herbs. Then the aroma will be real, and all useful substances will remain safe and sound until the jar is opened;
It is best to collect mint in late June - early July, so all preparations should be postponed until this period. Due to the fact that almost no one makes large stocks of this plant, there will be quite a few spins. Therefore, you should not tune in to the fact that soon stocks of jam will be replenished by several dozen jars;
When using raspberries, the berries do not need to be washed, although they should still be sorted out. You can get rid of the soil and extra branches with the help of cold water, in which raspberries are placed for 10 - 15 minutes;
Infusion occurs at room temperature, no need to hide the dish in the refrigerator or oven;
If you want to cook a thick jam, you do not need to evaporate the syrup when the workpiece is on fire. All excess syrup is drained into the sink just before rolling up for the winter. Sometimes syrup is used to soak biscuits, cookies, pies;
During storage, raspberry jam with mint does not need special conditions at all, since it is very unpretentious. Therefore, you can not think about thorough sterilization of cans. Nevertheless, they should be washed with hot water with soda diluted in it, and also heated by steam or in the oven, if the size of the container allows. All lids, despite the fact that they are new, must be doused with boiling water.

In addition to mint, lemon balm leaves are also used in the preparation of these refreshing desserts. True, you need to be careful with them, calculating in advance how many branches you need to put in a jar in order to achieve the desired result.

Melissa is more capricious in terms of creating the final effect, so completely replacing mint leaves with lemon balm is not recommended.

Mint jam makes excellent cooling drinks and special syrups for tea. They will help quench your thirst, but you should not overdo it with them.

Still, given their medicinal effects, excessive consumption of such a treat can lead to a somewhat “chilled” mood.

It is generally accepted that traditionally jam is prepared on the basis of fruits and berries. However, experienced housewives have adapted to cook delicacy from vegetables and even mint. We are interested in the last option, the treat turns out to be beautiful and fragrant. Mint is mixed with strawberries, pears, apples, lemons, gooseberries. Each person chooses components based on individual preferences. Let's talk about the most delicious recipes.

Mint jam: a classic of the genre

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

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

Mint jam with citric acid

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

Measure ½ of the total volume of granulated sugar, pour into a saucepan for cooking treats. Add washed and dried mint leaves. Separately dilute powdered lemongrass 30 ml. water, send to the bulk.
Cover the dishes, shake, soak for 5-7 hours at room temperature. During this period, mint will give off the aroma and aftertaste necessary for the finished product.
Combine the second part of sugar with drinking water, mix, set on a small fire. Simmer until the grains dissolve. Remove the foam, it spoils the look of the jam.
When the sweet base is ready, pour the syrup over the mint. Shake the dishes with the main ingredients, wait 6 hours. This time is allotted for uniform impregnation of the leaves.
Now bring the treat to the first bubbles, then simmer for another 8 minutes. Turn off the heat, immediately pour the jam into sterile jars. Close with capron and top with a lid.

Mint and strawberry jam

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

Spend the selection of strawberries, remove spoiled and dried specimens. Rinse a healthy berry in a bowl of cold water and leave it in the liquid for a quarter of an hour. Then wash again and dry.
If the strawberries are too large, cut them into several relatively evenly sized sections. Pick up a pot for cooking treats without an enamel coating.
Send berries, lemon juice, granulated sugar to the container. Rinse the mint, do not cut it, dry it on towels. Send the leaves to the strawberries, gently mix the contents.
Cover, leave for 12 hours to infuse. After passing the specified interval, set the pot with raw materials on the fire, wait for the boil.
Turn on the burner to a minimum, cook for another quarter of an hour. Then set the treat aside until it cools, repeat the heat treatment. Hot treat pack, close.

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

Rinse the mint leaves, let them dry on towels. Send to the pan, sprinkle with sugar (200 gr.). Stir, infuse until juice is released (about 6 hours).
While the mass reaches, prepare a sweet base for pouring. Mix the remaining sugar with water, put the saucepan on a slow fire. Bring to homogeneity, the grains should melt.
Add syrup to the first composition, again wait 5-6 hours. Send the pan with the mass to the burner, boil at low power for 8 minutes. After this period, add the chopped basil.
Continue simmering for another 5 minutes. Next, set the treat aside, wait 3 hours. Filter, boil the resulting liquid and pack.

Mint and rhubarb jam

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

Rinse the strawberries, leave on a sieve to dry. Then turn into a pulp with a blender. Free the rhubarb from coarse fibers, wash the fruits and chop into circles. Stir in strawberries.
Pour in the granulated sugar, stir the mass with a spatula until dissolved. Wait 4-5 hours, this time is allotted for the release of juice. Wash the mint leaves in advance, let them dry.
When the jam base is infused, send the container with the contents to the fire. Wait until it boils, without ceasing to interfere, simmer the delicacy for 5 minutes. Add mint leaves (you can chop them).
Continue to boil the composition over low heat. Remove foam, wait for thickening. When the jam reaches the desired condition, remove it from the heat. Pack and seal immediately.

Mint and pear jam

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

Grind the pear into cubes of the same size, first free the fruits from the cores. Do not remove the peel, after cooking it will become inconspicuous.
Send the fruit to the pan and sprinkle with granulated sugar. Stir, leave until juice appears for about 4-6 hours. Now put the pan on the fire, start cooking at medium power.
While the mass comes to a boil, scald the lime with boiling water. Remove the seeds, chop the fruit itself, along with the zest, into slices. When the jam gives the first bubbles, add the lime.
Reduce the power to the minimum, continue languishing for another 50-60 minutes. After a while, send the washed and chopped mint leaves to the treat.
Wait another third of an hour, turn off the burner. Cool the contents, remove the mint leaves from the raw materials. Boil the delicacy again and pour into sterile jars.

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

Rinse the mint, leave it on paper towels to dry. Cut into thin strips. Dip the lemons in boiling water for 1 minute, wipe and chop into slices (get rid of the seeds).
Mix mint with citruses, add water, set the pot with the contents on the fire. Boil for a quarter of an hour from the moment of boiling. Then leave for 20 hours in the dark.
After a specified period of time, repeat the heat treatment. While hot, filter the jam through 4 layers of gauze. Boil again and pack.

Mint and apple jam

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

Rinse the apples, peel them from the middle. Cut into slices of equal size, then send to a refractory container for cooking and cover with sugar. Let the mass stand for 10 hours.
After the specified time has passed, pour in water, send the dishes with the composition to the stove. Set the burner to medium, cook for 10 minutes.
Turn off the burner, cover the treat, insist it 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.
After boiling, cook the treat for another third of an hour, 5 minutes before the end of the procedure, add lemon juice. The delicacy is packaged in hot jars, the blockage is carried out immediately.

Mint jam with cucumber

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

First, rinse the cucumbers, wipe them, chop them into slices or half slices. Sprinkle the contents of 0.15 kg. sugar and stir, wait 5 hours.
Wash the mint, cut it, excluding the stems. Send the plant to a saucepan and add water. Boil, leave the broth for 3 hours.
After 5 hours, the cucumbers will give up liquid, move the container with the vegetable to the stove. Bring to the appearance of bubbles, then cook for another third of an hour.
Drain the liquid from the mint, scroll the leaves themselves with a blender to a state of porridge. Mix the jelly with the rest of the granulated sugar, mix with the cucumbers. Also add lemon juice, mint.
Cook for another quarter of an hour, constantly monitoring the consistency of the treat. It should become thick. Roll up the treat, cool neck down.

Mint jam will not turn out saturated if the leaves of the plant are not first insisted in sugar. Do not forget to stand the workpiece for at least 3 hours before the juice is released.
Mint, collected no earlier than 4 days ago, is suitable for preparing treats. Fresh leaves retain their beneficial properties to the fullest, they do not volatilize during the heat treatment process.
The ideal time to pick mint is from late June to early July. You can replace mint with lemon balm, but the latter is more capricious and requires less.

Look at the recipes for mint jam with the addition of citric acid, citrus fruit juice, strawberries, pears, sweet and sour apples, cucumbers. To create a healthy treat, stock the treat with raspberries or currants.

Video: mint jam recipe

A special ingredient in many culinary recipes. It is often used to make desserts and sweets, salads, sauces, tinctures. Mint leaves are useful not only because of their taste - it is an effective antipyretic and analgesic. From spring to mid-autumn, you can enjoy the beneficial properties of fresh leaves and stems of the plant, but with the advent of winter, dried mint or mint jam usually comes into use.

Fragrant and fragrant, mint jam is used in cooking as a component of various dishes, and if desired, it can be used instead of dessert. Mint leaves are rich in essential oils. The sugar syrup that the dish is based on interacts with these substances and enhances them, which is what makes mint jam so rich.

The use of jam in cooking

Sweet and spicy mint jam can be eaten as an independent dessert, for example, with tea, or as an addition to ice cream. You can also add it to hot drinks or even make mojitos with it. Pouring semolina or oatmeal with a spoonful of jam can make it more satisfying. Sponge cakes are impregnated with mint jam, and with the help it will turn into a beautiful top layer of a cake or pie. Confectioners have found another use for it - for color and aroma, the product is mixed in small quantities with an oil cream, so that it becomes airy and soft.

The unusual taste of mint jam is the reason why it is often used in the cooking process of meat dishes as an ingredient in a sauce or marinade for,. A few drops of balsamic vinegar and jam are mixed and added to vegetable salads as a dressing, because the mint aftertaste goes well with herbs,.

Nutritional value, chemical composition of the product

The jam has a homogeneous jelly-like consistency. Pure, uncolored, mint jam is a thick golden yellow or brown substance. With the help of small culinary tricks, it can be given a rich green hue. For example, for a beautiful emerald hue, natural dye from and is used, or food coloring is added.

Vitamin composition (per 100 g)
4 mcg
0.3 mg
3 mg
0.01 mg
0.01 mg
0.06 mg
0.5 µg
Nutrient composition (per 100 g)

107 mg
15 mg
9 mg
1 mg
14 mg

0.5 mg
Benefits, harms and contraindications

In addition to traditional medicines, during colds, SARS, coughs and high temperatures, traditional medicine advises using mint or jam from it - the beneficial substances contained in the plant perfectly cope with the symptoms of colds and fever, and have an expectorant effect.

Jam helps to get rid of migraines, insomnia, neuroses and has a general strengthening effect on the nervous system, therefore, as an alternative to sedatives, you can use a tasty and sweet medicine. Mint contributes to the normalization of the cardiovascular system, reduces high blood pressure.

At the same time, we must not forget about the possible complications that the use of the product can cause.

Since jam is prepared on the basis of sugar syrup, you can’t get carried away with it - this can cause excess weight. Mint has a mild sedative effect - it can be expressed in distraction of attention, deterioration in concentration, and even dizziness.

Among the contraindications of mint jam:

low pressure;

pregnancy and lactation;

diseases of the gastrointestinal tract (gastritis, ulcer, reflux);

diabetes;

obesity.

Mint jam recipes - the nuances and secrets of cooking

The easiest option is a dish using a minimum of ingredients:

0.5 l;

300 g mint leaves;

agar-agar or a mixture for making jam;

1 kg .

Mint leaves are washed, cut, covered with sugar and poured with warm water. Next, they need to stand for three hours, after which the infusion is filtered and brought to a boil. 20 g of jam mixture is added to the dish, stirred until dissolved. On a weak gas under the lid, you need to hold it for 5-7 minutes. Hot broth is poured into sterile jars and rolled up.

Another popular recipe is mint jam with or.

For its preparation you need:

mint - 150 g;

water - 300 ml;

lemon or lime - 1 pc;

sugar - 300 g.

The mint is washed and finely chopped, the lemon or lime is washed and cut into slices, these two ingredients are poured into a shallow saucepan and, adding water, bring to a boil. The mixture is boiled for 15 minutes, after which it is set aside to cool. Next, the pan is covered with a lid and sent to the refrigerator for 12 hours. After two layers of gauze, the broth is filtered, poured into a saucepan, sugar is added and boiled for 5 minutes. The finished jam is poured into jars and stored in the refrigerator.

Among other types of jam, mint stands out for its relatively simple preparation process and pleasant fresh taste. It adds a piquant touch to meat dishes, salads, desserts, and as a single dessert is not inferior to other types of jams. A few jars in the pantry will brighten up the winter season and add summer colors and aromas to it.