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Cooking mint jam with a refreshing hint of lemon does not require special skills from the hostess, since below is a detailed description of the preparation of containers and products, the cooking process, conditions and shelf life of the aromatic delicacy. Before boiling the blank, it must be borne in mind that the taste of the finished product varies depending on the type of mint used.
Features of making mint jam from lemons for the winter
Experienced housewives harvest mint-lemon jam in late May or early June, since during this period a large amount of essential oils is concentrated in the greens, but at the same time it has not bloomed yet. It is recommended to choose dry, sunny weather for collecting grass so that there is no dew or raindrops on the stems and foliage.
Due to the fact that the beneficial properties of the plant are not long-term, the jam is cooked from fresh herbs, which are harvested no more than 5 days before cooking.
For cooking, any kind of mint is used: lemon, pepper, menthol, for mojito, forest, room and others. In choosing a variety, housewives are guided by the taste preferences of households.
It is better to choose lemons with an even, bright yellow skin, without visible signs of tuberosity and spoilage. Fruits should be fresh and heavy, as stale fruits that have lost some of the moisture are considered poor quality products. When choosing fruits, you should pay attention to the stalk - if the cut site has already dried, such raw materials should not be purchased.
Optionally, a thickener (Zhelfix or Zhelinka) is included in the recipe, if the liquid consistency of the workpiece is not satisfied. This ingredient is added to the pot a couple of minutes before the end of cooking.
If the color of the finished product, in the eyes of the hostess, did not live up to expectations and turned out to be rather pale, this will correct a pinch of green food coloring.
How do I prepare food?
Before cooking, the fragrant greens need to be sorted out, removing wilted leaves damaged by insects from the bunch. Then the mint is thoroughly washed under running water, reclined in a colander. After most of the liquid has drained off, the plants are laid out on a clean towel and lightly blotted with a paper towel.
Before use, organically grown lemons are rinsed well under running water and wiped dry with a paper towel.
If the hostess is not sure of the origin of the fruits, then to remove nitrates, they must be soaked in a soda solution for 50-60 minutes, having prepared a mixture of a liter of liquid and a teaspoon of baking soda.
For storing lemon-mint delicacies, glass jars with tin lids or twist lids are used.
Before sterilization, the container should be rinsed with hot water, with the addition of baking soda, from the inner and outer surfaces.
With good quality washing, you can hear a characteristic creak if you slide your finger over the jar. Before seaming, clean containers are steamed in an oven or microwave oven or undergo a steam sterilization process.
Before use, the caps should be boiled for 5 minutes, after removing the rubber ring.
In order to properly cook a tasty healthy mint and lemon delicacy, you should strictly adhere to the step-by-step cooking technology:
- Step 1. Cut 250 grams of mint into small pieces. 2 large lemons, unpeeled, cut into small cubes.
- Step 2. Both components are transferred into an enamel pan, 0.5 liters of water are poured. The mixture is put on fire, brought to a boil, cooked over low heat for 10 minutes.
- Step 3. After the time has elapsed, the pan is removed from the heat, the fragrant liquid is cooled, covered with a lid, and placed in the refrigerator for 24 hours.
- Step 4. A day later, the future jam is filtered through several layers of gauze. Mint with lemon is squeezed into a filtered broth and thrown away. 1 kilogram of granulated sugar is added to the liquid, the ingredients are mixed until the loose substance is dissolved and boiled over low heat for 1.5-2 hours.
- Step 5. Ready jam is poured hot into jars, rolled up and stored.
How and how long is the treat kept?
Mint and lemon jam must be stored in the refrigerator for no more than 3 months from the date of production.
Longer recommended shelf life can adversely affect the taste and health benefits of the treat.
If, during storage, the cans are exposed to temperature extremes or frost, the product will quickly become sugared or covered with a mold film due to condensation accumulated inside the container.
Enjoy your tea!