First method.
250 g of mint leaves, 1 kg of sugar, 2 lemons, 0.5 l of water.
Wash the mint leaves with stems, slightly dry and chop. Cut the lemons finely along with the peel. Put everything in a pot and boil for 10 minutes. Leave for a day.
After that, strain the mixture, filter the infusion, add sugar and cook until ready. Pour the hot jam into sterilized jars and seal immediately.
Second method.
400 g of mint leaves, 1 kg of sugar, 1 tsp of citric acid, 1 glass of water.
Wash the mint in cold water, drain in a colander, and gently pat dry with a towel. In a pot, alternate the mint with half the amount of sugar required by the recipe. Pour the citric acid mixed in a tablespoon of water on top. Shake, cover with a lid and leave for 6 hours.
Meanwhile, cook syrup from the remaining sugar and one glass of water, remove the foam and pour it over the juicing mint.
After the allotted 6 hours, put the mint on the stove and simmer over low heat for 5 minutes. Pour the hot jam into sterilized jars and seal.
Mint jam
Mint jam is not only unusual and very pleasant in taste, but also beneficial for health: it helps with colds and stomach diseases.
200-300 g of mint
0.5 l of water (I poured a bit more, just thought it would be better)
1-2 lemons (better for taste and aroma)
1 kg of sugar (if more water, then also more sugar)
So... collected mint leaves along with the twigs and stems (and I included flowers),
lemons, cut along with the "peel"
pour over with water and boil for 10 minutes.
Let this magical brew steep for one day.
After a day, strain the mixture, and filter the infusion.
Add sugar and cook until ready.
The word readiness scared me, but... I boiled it for about two hours on low heat, removing the foam. Then later... after about three more hours, I boiled it again and poured it into jars.
It's better to put parchment on the lid to prevent mold from forming due to condensation after a while.
That's it... In winter, God forbid you catch a cold, you will have medicine or just sweet "summer"
