Handmade jam - Lemon Mint jam with summer flavor

Published Nov 11, 2023 at 18:15pm ET

Autumn is getting thicker and mint is withering at home. I think summer is over, so what should I leave behind? Just think of this jam. Open it, think of the sunset afternoon, we play the game of light and shadow, this year is about to end.

Food Material List

1 lemon 4 only
2 green apple 5 only
3 Mint 30g
4 Crystal sugar 250g

Operational steps

1 Five green apples and four lemons for fruit preparation. Rinse apples with water, lemons with salt water and then rinse them in water.
2 Apple is easy to oxidize, so lemon should be treated first.
3 There are two ways to take lemon peel, one is to take three lemons, scrape off the skin with a lemon scraper, about 30g, soak in boiling water to remove bitterness, and change boiling water twice in the middle to taste refreshing or not bitter. Drain and reserve. In this way, the skin is thin and can not be seen in the finished jam, but it can improve the overall refreshing degree of jam.
4 Another is to take two lemons, with a knife under the lemon peel, slightly thin, take 30g, put into a cold water pot, boil water for three times, then fish out, basically remove the bitterness. Drain and cut into thin strips or small pieces for later use. The lemon peel thus obtained is more textural, and it tastes more sour in the jam made, which is suitable for those who like sour. What method to choose varies from person to person.
5 The rest of the lemon meat with a knife cut white film, take the inside of the flesh, dislike the trouble can peel off the thick film and directly cut into pieces, the taste is good.
6 The processed lemon pulp is not good-looking. Cut it directly. 170 G-200 G.
7 Crushed ice sugar scale 250g. No sugar, but the taste is not as good as ice sugar.
8 Processing apples, peeling and coring, take 700g reserve.
9 Divide the apples into two parts, one into small pieces and one into large pieces.
10 Cut large pieces of apples and put them into the mixer to stir the mud.
11 Mix apple slices, apple puree, ice sugar and lemon pulp together and put them in the refrigerator. This kind of water is very easy. It can be refrigerated for 8-12 hours and taken out every 3 hours to mix well.
12 Clean bottles and cans, pay attention to screw lines.
13 The glass bottle is placed upside down on the oven rack, baked at 100 degrees for 10 minutes to disinfect, or boiled in boiling water for 10 minutes, then completely drained and used.
14 The lid cant go into the oven. Boil the water and blanch it. Drain it and use it.
15 Pick mint, Mint is a little old this season. If you want to add leaves to jam, you must take tender leaves. If you dont add jam, it doesnt matter. If there is no fresh mint, use 15 g of dried mint brewing tea directly, boil it in water less than 150 ml, filter out the tea and add it to the jam to boil.
16 Fresh Mint should be boiled down, broken, and then take the tender leaves shredded, drained and reserved. Older leaves should not be discarded. Tea bags should be filled and jam should be boiled together.
17 The jam is refrigerated. Remove and mix well.
18 Pour the jam into the pot, turn the fire to a small one, and you can see the astringent juice, that is, the foam floating.
19 Its okay to heat the juice while drying it. The Apple itself is sweet and has no bitterness, so its not as demanding as citrus.
20 When the jam is concentrated to 2/3, add mint leaf shreds and mix well. Mint leaves will be a little black after boiling, do not like or do not want to put so much, you can use the leaves into a tea bag, boiled in it, cooked after taking out. If its a dried mint leaf, tea can be filtered into the jam at this time.
21 Thick lemon peel (that is, the lemon peel under the blade in the second method) and mint are basically added at the same time, mix and continue to boil over low heat, continue to remove astringent juice, astringent juice removal will make the jam transparent.
22 When the jam is boiled to 1/2, the shape of the jam is basically set. At this time, lemon peel can be added (the first method is to scrape the peel with a lemon scraper). Cook well for 2 minutes, and see the outer ring of the apple pellet become transparent. This kind of jam pursues the texture of the pulp, so it does not need to boil the fruit grains to be completely transparent. If you like the feeling of glutinous, boil the apple grains transparently again, but pay attention to stirring, because the jam will be very sticky in the later period, and it is very easy to stick to the pot. If you cant keep up with your hands, you have to use the electric stirring. Mixer assisted, low-speed 1-3 can be Kazakhstan.
23 Taste the taste of jam, if slightly sweet, you can add fresh filtered lemon juice, then boil for 5 minutes, if slightly sour, add two spoons of honey, mix well and turn off the hot pot immediately.
24 Fill the jam bottle while it is hot. Cover it tightly and stand upside down. Cool it naturally. Do not move to prevent pectin from forming.
25 Clean the bottle after cold cutting, turn it over and put it in the shade for 5-7 days to let the jam ripen fully, so that it tastes richer.
26 Finished products, sour summer taste.

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