How to make peppermint jam: 9 recipes

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

Peppermint jam: a classic of the genre

• mint leaves (fresh, recently collected) - 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

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

Peppermint jam with citric acid

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

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

Mint and strawberry jam

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

1. Select strawberries, remove spoiled 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 the strawberries are too large, chop them into several sections of relatively equal size. Choose a pot for cooking treats without enamel coating.
3. 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.
4. Cover, leave for 12 hours to insist. After passing the specified interval, set the pot of raw materials on the fire, wait for the boil.
5. Turn on the hotplate for a minimum, cook another quarter of an hour. Then set the treat aside until it cools, repeat the heat treatment. Prepack hot treat, close.

Mint and Basil Jam

• fresh mint leaves - 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 to the pan, sprinkle with granulated sugar (200 gr.). Stir, insist until juice is released (about 6 hours).
2. For the time until the mass reaches, prepare a sweet base for pouring. Mix the remaining sugar with water, put the stewpan on a slow fire. Bring to homogeneity, grains should melt.
3. Add syrup to the first composition, again wait 5-6 hours. Send the pan with the mass to the burner, cook at low power for 8 minutes. After this period, pour the chopped basil.
4. Continue languishing 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.

1. Rinse the strawberries, leave on a sieve to dry. Then turn into pulp using a blender. Free the rhubarb from the coarse fibers, wash the fruits and chop in circles. Stir in the strawberries.
2. Pour in granulated sugar, stir the mass with a spatula until dissolved. Wait 4-5 hours, this time is allotted for the allocation of juice. Wash the mint leaves in advance, let them dry.
3. When the base for jam has infused, send the container containing the contents to the fire. Wait for boiling, not ceasing to interfere, simmer a treat for 5 minutes. Pour the mint leaves (you can chop them).
4. 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.

1. 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.
2. 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.
3. While the mass reaches a boil, scald with boiling water lime. Remove the seeds, grind the fruit together with the zest with slices. When the jam gives the first bubbles, add lime.
4. Reduce power to a minimum, continue languishing for another 50-60 minutes. After a while, send washed and chopped mint leaves for refreshment.
5. Wait another third hour, turn off the burner. Cool contents, extract mint leaves from raw materials. Boil the treat again and pour into sterile jars.

Peppermint jam with lemon

• 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, wipe and chop into slices (get rid of the seeds).
2. Mix the mint with citruses, add water, set the pot with the contents on the fire. Boil 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 the hot state, 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

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

Peppermint jam with cucumber

• jelly (gelling mixture) - 20 gr.
• cucumber (medium 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, chop slices or half slices. Sprinkle with 0.15 kg. sugar and knead, wait 5 hours.
2. Wash the mint, cut it, excluding the stems. Send the plant to the stewpan and add water. Boil, leave the broth for 3 hours.
3. After 5 hours, the cucumbers will give the liquid, move the container with the vegetable on the stove. Bring to the appearance of bubbles, then cook another third of the hour.
4. Squeeze the liquid from the mint, scroll the leaves with a blender to a porridge. Mix jelly with the remains of granulated sugar, mix into cucumbers. Add lemon juice and mint here.
5. Cook another quarter hour, constantly monitoring the consistency of the treat. It should become thick. Roll up a treat, cool down the neck.

Practical recommendations

1. Peppermint jam will not turn out saturated if the leaves of the plant are not previously insisted in sugar. Do not forget to keep the workpiece for at least 3 hours until the juice is released.
2. For the preparation of treats, mint, collected no earlier than 4 days ago, is suitable. Fresh leaflets retain their beneficial properties to the full, they do not evaporate during the heat treatment.
3. The ideal time for picking mint is considered to be the period from late June to early July. You can replace mint with melissa, but the latter is more moody, less is required.

Take a look at the recipes of mint jam with the addition of citric acid, juice of citrus fruits, strawberries, pears, sweet and sour apples, cucumbers. To create a wholesome treat, supply the treat with raspberries or currants.

Video: peppermint jam recipe