4 prescription jam of mint flavored

Wash in cold water and dry mint before cooking jam. Do not separate the leaves from the stems.

If you want to treat acquired a rich emerald color, use food coloring.

Paint jam can also be spinach or parsley. For this purpose, approximately 150-200 g of green chop blender. Through gauze wring all the juice and heat over medium heat, but do not bring to a boil. Switch off as soon as the steam begins to emerge. In a bowl, place a few ice cubes and top throw with gauze in several layers or towel. Strain the juice is heated. The remaining thick press and add to the jam.

Ready-made jam pour in sterilized banks and keep in the refrigerator. With the thickener in the composition, it will be stored until the end of the winter, and without it - 2-3 months.

Use as an addition to cocktails and tea, in the preparation of desserts and other dishes.

1. Simple jam mint

Ingredients

• 350 g of peppermint;
• 300 g of sugar;
• 100 ml of water.

preparation

Mint fold in a saucepan, pour the sugar and cover with water. Leave for a few hours at room temperature until the sand is completely dissolved. After Bring to boil and simmer for about 10 minutes at low heat.

Remove the pan from the heat, cover with a cloth or gauze and leave for 10-12 hours, or overnight. Again bring to a boil and allow to stand for the same time. Pass through a sieve, in order to jam the leaves do not fall. Pour into a jar, cover and store in the refrigerator.

2. Jam with lemon mint

Ingredients

• 300 g of peppermint;
• 2 lemons;
• 600 ml of water;
• 600 g of sugar.

preparation

Chop the mint, lemon cut into slices.

Fold in half the pot of mint, citrus and remaining mint. Cover with water. Put on the stove and bring to a boil and simmer for 15-20 minutes on low heat. Cool, cover and leave in the refrigerator overnight or 12-14 hours.

After passed through a sieve and wring it out well all the resulting liquid. Boil, add the sugar and cook for 15 minutes. Constantly stir. Pour the jam into a jar and close the lid.

3. Jam mint thickened

Ingredients

• 800 g of fresh mint;
• 800 g of sugar;
• 400 ml of water;
• 40 g of agar-agar (pectin can be used);
• 2-3 tablespoons of lemon juice;
• 3 drops of green food coloring - optional.

preparation

Coarsely chop the mint, sprinkle with sugar, pour the water and knead by hand. Cover and let stand for 3-4 hours at room temperature.

After strain through a fine sieve and mix with the agar-agar, lemon juice and a dye, if you use it. Bring to a boil over medium heat and cook 4-5 minutes.

Ladle the jam by banks, cover with a lid and put in a pot on a napkin or towel. Cover with water, so that it reaches the hanger, and sterilize boil over medium heat for 10-15 minutes. After banks close lids wrap a towel or touch until cool.

4. Jam mint apple

Ingredients

• 1 kg of apples;
• 200-300 g of mint;
• 1 liter water;
• 120 ml of lemon juice;
• 600 g of sugar.

preparation

Apple slice, chop a few mint leaves.

Fold fruit slices in a pot together with whole sprigs mint, fill with water and lemon juice. At moderate heat to a boil and simmer for 10-15 minutes until the apples are soft. Strain through a fine sieve cover the cloth and leave overnight at room temperature.

Measure how much liquid has turned out, and add 200 g of sugar per 240 ml. Bring to boil and simmer over medium heat for about 15 minutes. Constantly stir. After add the chopped mint leaves. Leave the jam for 10-15 minutes, and then pour into banks.