Mint confiture with lime and lemon. Mint jam with lime and cardamom

Jam is a thick jelly-like product, which is obtained by gradually boiling down various berries and fruits with the addition of sugar. Scotland is considered the birthplace of an unusual dessert, where, according to legend, this product was first prepared in the 18th century. Lemon jam is the easiest way to permanently preserve the unique properties of citrus, which is popular all over the world. There are many different recipes for its preparation, each of which is worthy of attention.

The simplest option

Lemon jam is a delicacy that has a fairly wide range of applications. It can be served as a dessert for tea, spread on a piece of bread, and also used as a filling when baking buns and pies. The easiest way to prepare this product requires the presence of enamelware and a minimum set of initial components: lemon, water and sugar in a ratio of 1:2:3.

Making lemonade jam is not difficult. The whole process consists of five consecutive stages:

1. First, the citruses need to be thoroughly washed, and then carefully cut with a sharp knife into small slices. In this case, it is necessary to remove all the bones, otherwise the finished product will have a slightly bitter taste.
2. Pour lemon slices with water and leave in this position for 1 day.
3. The next day, the mass must be put on fire and boiled until the peel is completely soft.
4. After that, you need to add sugar and continue boiling for another 20 minutes.
5. Transfer the finished jam into sterilized glass jars.

For gradual cooling, it is better to immediately put them in a container with hot water. This way you can avoid the formation of unwanted lumps.

plastic mixture

Lemon jam can be prepared in the form of a soft fragrant mass that is easy to spread on bread. In this case, you will need an unusual set of products: 4 lemons, 100 grams of butter, 4 fresh eggs and 200 grams of powdered sugar.

This mixture is prepared in a special way:

1. First, as usual, the lemons must be washed.
2. After that, on a fine grater, remove the zest, and simply squeeze the juice out of the rest of the pulp.
3. Add beaten eggs to the resulting mass, mix and leave for 30 minutes.
4. After that, the mixture must be filtered, and then transferred to a saucepan and cook over low heat, adding oil, for 10-12 minutes. This time is enough for the contents to thicken well.
5. Now you can arrange in jars and store in the refrigerator.

The resulting mass has a rich taste and a pleasant refreshing aroma. It can be easily applied with an ordinary knife on top of a piece of loaf, and can also be used to lubricate cakes and other blanks during baking.

Vitamin blanks

It is difficult to find a person who has never tasted jam in his life. Today, this popular sweet dessert is made from almost any product: fruits, berries, exotic fruits, as well as cucumbers, pine cones and even watermelon peels. Similarly, you can do the recipe for each housewife for this. For example, it is worth considering a very interesting option, in which only two ingredients are involved: sugar and citrus in a 2: 1 ratio.

How do you make this lemon curd? The recipe provides for three stages of this simple process:

1. First of all, the fruits must be washed, and then arbitrarily cut them into pieces and, after removing the seeds, grind them with a meat grinder.
2. Add sugar to the resulting mass and leave it for a day. In this case, do not forget to stir it periodically. By the end of the day, the sugar should be completely dissolved.
3. Put the container with the fragrant mixture on the stove and warm it up a little over low heat, without bringing to a boil.

After that, the still hot mass must be decomposed into jars and sent to the refrigerator for final cooling. In this jam, lemons remain practically fresh and completely retain their vitamin C content. Such a dessert will be an excellent prophylactic against colds on cold winter days.

Amber dessert

How else can you make lemon jam? The recipe in most cases includes only three main ingredients. The difference lies only in the technology of preparation of a particular product. One option involves using the following ratio of ingredients: for every one and a half kilograms of lemons, 2 kilograms of sugar and 2 liters of water.

After all the products are on the table, you can start preparing lemon jam.

The recipe in this case is a little more complicated than the previous options:

1. Fresh ripe fruits must first be washed and then dried thoroughly.
2. With a sharp thin knife, carefully cut the zest and cut it into strips.
3. Divide the remaining pulp into two parts and squeeze all the juice out of it. Do not throw away leftover food.
4. Pour the zest into the pan, and also pour the measured amount of water and juice. Place the container on the stove and cook over low heat without a lid for one to three hours. Put the rest of the pulp together with the bones in a gauze bag and also place it with the pan. For the entire cooking time, the volume of the contents should be halved.
5. At the end, the bag with pulp must be taken out, cooled and squeezed well. The resulting product must be added to the pan, and the marc should be discarded.
6. After that, the pan must be put back on the stove and gradually add sugar to the mixture. After boiling, the product should be allowed to cook for 15 minutes. The resulting mass must be checked for ductility. A drop of this mixture should not spread on a plate.

Now the finished jam can be put into jars and sent to a cool place for storage.

lemon sugar

Understanding the benefits of the famous citrus, caring housewives try to make sure that this product is always at hand in the house. Therefore, they adapted simply to store sliced ​​\u200b\u200blemon with sugar in glass jars. But this method did not justify itself. The fragrant syrup was usually drunk first, and the slices withered over time and had to be thrown away. In fact, the most valuable product was sent to the trash can. To prevent this from happening, it is better to cook lemon with sugar in a different way. To do this, you will need an ordinary glass jar with a screw cap and an immersion blender. This recipe provides for the presence of the main components in the following quantity: lemon fruits and sugar in a ratio of 1:1.5 (for those who like sweets, you can take a ratio of 1:2).

Such a product is popularly called "lemon sugar". It is very easy to prepare it:

1. First, the fruits must be thoroughly washed with a brush under hot water.
2. After cutting off the back and front end parts, with a sharp knife, divide each lemon into slices.
3. Put the blanks in a jar and grind with a blender.
4. Pour sugar into the resulting puree and mix until the most homogeneous mass is obtained.

The finished composition is a good alternative to jam. It can be added to tea, summer cocktails, rolls and cakes. In addition, they are good to water ice cream or cottage cheese casseroles.

With apple flavor

For the preparation of jams, any berries are used, as well as fruits from the garden or from the garden. In some cases, mixtures are used, the composition of which depends on the availability of specific products or individual taste preferences. Take, for example, His preparation has its own characteristics. Firstly, it is better not to use overripe products for work, as they have weak gelling properties. Secondly, it is better to use sour varieties of apples, as they contain more pectin. For work you will need: 1.4 kilograms of apples, 3 glasses of water, 4 lemons, one and a half kilograms of sugar and 6 sprigs of fresh mint.

The cooking process must be carried out in stages:

1. Cut the washed lemons into thin slices, put them in a saucepan, add water and leave in this state overnight.
2. In the morning they need to be transferred to a basin, brought to a boil and boiled over low heat for 10 minutes until the skin becomes soft.
3. At this time, the apples must be peeled, cut into slices and, together with sugar, added to the boiling mass. With constant stirring, the products should cook for at least half an hour.
4. 5 minutes before the end, dip the mint sprigs into the mixture. They will give the jam a special piquancy.

The finished product will only have to be transferred to jars and, having closed them tightly with lids, sent for storage in a cool place.

Lemon with ginger

There are a lot of different desserts on the market these days. But most housewives prefer to do their own. Therefore, they need to know, for example, how to make lemon jam at home. To give the finished dessert an exquisite flavor, you can add a little vanilla, cinnamon or ginger to the recipe. This is easy to see if you try to make jam using the following basic ingredients: 6 large lemons, a bag of pectin, 400 milliliters of water, half a cup of grated peeled ginger root and 6.5 cups of sugar.

The technology of the process is relatively simple:

1. First, whole washed lemons should be poured with hot water for 10 minutes. This will make it possible to remove excess bitterness from the zest.
2. After that, the fruits must be arbitrarily cut into pieces, and then, after removing the seeds, chop in a food processor or blender.
3. Peel the ginger root and grate it on a fine grater.
4. Transfer the lemon puree to a bowl. Add water and grated ginger here and cook the mass for 6-8 minutes after boiling.
5. Add the remaining ingredients, mix and keep on fire for another 5 minutes.

After that, the finished fragrant jam must first be cooled, and then distributed into clean containers, tightly sealed and stored in a cool place.

For this confiture, you can even use mint that has begun to bloom, so we separate the soft leaves from the stems and leave the leaves for now. We twist the long stems and tie them with a thread, fill them with water, bring to a boil and simmer over low heat for 10-15 minutes. - they will give us a good decoction and a lot of flavor. Turn off and let it brew for about 40 minutes.

Mint leaves can be soaked separately in cold water for the time being - so they will not wither, and those that have begun to wither will "be saturated with moisture."

Decoction after 40 min. strain the infusions (discard the stems) and heat again. Remove the zest from the limes on a fine grater and set it aside for now. We cut the limes into slices and throw them into the broth. You can crush them with a crush.

Remove the lemon zest with a knife and cut into arbitrary strips for a change. Lemon slices are also cut and thrown into the broth.

Soaked mint leaves are slightly squeezed and finely cut into a decoction. We simmer everything on low heat for about 10 minutes, then filter the broth through 2 layers of gauze, squeeze, add sugar and gelfix. Mix thoroughly and to avoid the appearance of jelly lumps, filter again through a sieve. And only now we throw lime and lemon zest, or put a little of it in each jar (like spices when salting).

Calories: Not specified
Cooking time: 180 min

Refreshing mint is an essential ingredient for many summer meals, desserts and cold drinks. If you love the aroma of this wonderful plant and its extraordinary taste, then I propose to use this step-by-step recipe with a photo and prepare a delicious mint and lime jam with lemon balm, cardamom and the addition of lime zest and juice. This original jam can be used to make cold drinks, add to tea, make biscuit impregnation from it. It will not only delight you and your loved ones with its taste, but will also help you cope with colds and flu on cold winter days, as it contains many vitamins and useful trace elements. Cooking time : 180 minutes

Ingredients:
- mint - 250 g;
- Melissa - 250 g;
- lime - 1 pc.;
- sugar - 1 kg;
- cardamom - 3 buds.

Recipe with photo step by step:

Prepare all the ingredients for the jam.

Sort out freshly picked sprigs of mint and lemon balm, remove spoiled leaves and rinse the greens well in cold water to remove dust and small insects.

Soak the lime in ice water for an hour (this will remove excess bitterness from it), then remove the zest from the citrus and squeeze the juice.

Put sprigs of lemon balm and mint in a saucepan, greens should be approximately 500 g. Add lime zest and its juice, pour 500 ml of cold water into the saucepan.

Bring everything to a boil and simmer for 10 minutes. Leave this fragrant brew under a closed lid until it cools completely, then send the pan to the refrigerator for 12 hours.

When everything is infused, squeeze the mass well and discard. Strain the decoction.

Pour a kilogram of sugar into the mint broth and send everything to the stove. Bring to a boil, stirring all the time until the sugar is completely dissolved. Boil the jam for 2 hours over low heat.

Crush three cardamom buds and put in mint syrup. Boil for a few more minutes, and after the cardamom gives off its aroma with jam, you need to remove it. This spice is best combined with mint and perfectly sets off its taste and aroma.

Pour thick fragrant mint and lemon balm jam with subtle notes of lime and cardamom hot into dry sterilized jars and close tightly with lids. We have a recipe for another equally delicious

• Thai salad with beef
• Guryev porridge
• tuna steak

Most of our hostesses are familiar with ginger root. This stinging root gained popularity in antiquity. Some sources point to the use of ginger 3,000 years ago. Even then, the inhabitants of Ancient Asia paid attention to its taste and medicinal properties. Ginger has been used as a spice, medicine, and even in spiritual practices. The properties of ginger turned out to be so amazing that they began to use it to create love drinks and a wide variety of infusions. Not bypassed ginger with their attention and lovers of sweets. all sorts of ginger jam and "harem candies" were very popular with ancient healers.

"Harem lollipops" immediately gained great popularity and were exported to many countries.

They were made like this: very thinly (almost transparent) chopped ginger was poured with honey, and then dried. This delicacy acquired its name due to the fact that it was believed that ginger was able to arouse and enhance sexual desire, as well as liberate the mind.

We offer you several ginger jam recipes.

It must be said right away that everyone has their own perception of witticism. Therefore, you can easily adjust the recommended proportions next time - either in or in favor of the second component. Choose the desired degree of "burning" for yourself and enjoy. So, …

How to prepare ginger root for jam

For jam, fresh hard roots with a clean peel are suitable. Rinse the ginger thoroughly with a sponge before cooking. Some housewives rub the ginger root without a grater, some cut it into pieces. Choose any way.

Making ginger jam better in enameled dishes of small capacity. Some housewives advise not to use the middle fibrous part of the ginger root. But it is perfect for a decoction, in which jam will then be cooked.

Lemon Ginger Jam

Does not require cooking! Healing and healthy jam!

Ingredients:

• Ginger - 1000 gr
• Honey or sugar - 1000 gr
• Lemon - 8-10 pcs.

Rinse and cut the ginger into slices and free from the skin. Finely chop or grind the root.

Lemon also chop in any convenient way, after freeing from the seeds. You can not remove the zest.

Add honey to the prepared mixture and mix thoroughly. Divide everything into clean jars and refrigerate.

Jam with ginger can be cooked with any fruit. If syrup is present in the recipe, it can be made from the medium fibrous part of the root. This syrup is boiled for 15 to 30 minutes. At the end of cooking, it acquires a beautiful pink color, and also adds flavor to the jam.

Jam from oranges, lemons with ginger

Ingredients:

• Orange - 3 pcs.
• Lemon - 1 pc.
• Ginger - 100 gr.
• Sugar - 500 gr.
• Water - 1 glass

Sugar syrup can be prepared with or without the middle part of the root. If your roots are young, you can cut the whole root. The syrup is prepared as usual. Dissolve sugar in water or in prepared broth, and bring to a boil.

Finely chop the orange. Some housewives try to "tinker" and carefully free the orange from the white film. Some people like the peculiar bitterness that comes out of this film, so they don't waste time cleaning. Choose yourself.

Dip the sliced ​​orange into the boiling syrup and cook over low heat.

While the oranges are cooking, cut the lemon (as you like) and add it to the oranges. And we continue to cook.

Pour into jars and roll up.

Ginger jam with apples

Ingredients:

• 1 tbsp finely grated or chopped ginger
• 5-6 large hard and sweet apples
• 2 tbsp water
• 6 tbsp sugar

Peel and finely chop the ginger and apples.

Mix in a saucepan and add water. Cook, stirring over medium heat for 30-40 minutes.

The resulting mass can be whipped with a mixer or crushed with a potato masher.

Add sugar and stir.

Continue cooking for another 20-30 minutes. It turns out a kind of jam.

Can be poured into jars and stored in the refrigerator.

Ginger jam with oranges and apples

Ingredients:

• 1 kg apples and hard and sweet varieties
• 1 kg oranges
• 500 gr sugar
• 100 g water

Wash apples, peel and cut into slices.

Soak oranges for 20 minutes in hot water or boiling water.

Oranges to clear from a peel, a white film and to cut.

Pour water into a heavy bottomed saucepan and add the rest of the ingredients. Place over medium heat and bring to a boil. When the mass boils, reduce the heat and cook for about 30 minutes, stirring occasionally.

Pour into prepared jars and roll up.

If you like cinnamon, you can add a pinch of cinnamon at the end of cooking.

For a stronger orange flavor, add orange peels. To do this, orange peels are cut randomly and poured over with boiling water to get rid of bitterness. Then boil as usual with other ingredients.

Ginger Lime Jam

Ingredients:

• Lemon - 6 large pieces
• Lime - 8 pieces, not very large in size
• Peeled ginger root - 100 gr
• Lime leaves - 6 pieces
• Sugar - 5 cups

Pour lemons and limes with hot water or boiling water, and remove the zest.

Squeeze the juice from half the lemons, cut the remaining into small pieces.

In a saucepan, combine juice, lime leaves, zest and a teaspoon of minced ginger. The absence of lime leaves is not critical - you can cook without them. These ingredients must be cooked for 15-20 minutes over low heat.

Boil the ginger roots in another saucepan. Take 1 cup of the resulting broth, pour into a small saucepan, add juice squeezed from limes, zest and finely chopped ginger. Cook for 15 minutes.

ginger jam

Ingredients:

• Ginger root - 50 gr.
• Water - 1 tbsp.
• Sugar - 150 gr.
• Saffron - a pinch
• Nutmeg - a pinch

Combine peeled and chopped ginger root in a saucepan with sugar and water. Put on fire and boil for 15-20 minutes.

At the end of cooking, add spices, turn off and pour the jam into jars.

Great tasty and healthy jam! For its preparation you will need

Ingredients:

• 1 st. chopped ginger
• 2 tbsp. Sahara
• 2 tbsp. water
• 2 tbsp. peeled and chopped quince

Place quince, sugar and water in a saucepan. Bring to a boil, stirring, and cook until the quince softens.

Rub this mass through a sieve into another pan.

Add ginger and cook until jam.

Incredibly tasty and beautiful jam. The consistency contains - pear slices in a beautiful thick syrup. Hard pears are needed for cooking.

Ingredients:

• Pears - 1.2 kg
• Lemon - 1pc
• Sugar - 1 kg
• Ginger - 50-100 gr

Peel the pears and cut into small cubes. Squeeze the juice from the lemon and add it to the pears. Sprinkle the mixture with sugar and leave for 2 hours. When the juice stands out, put the container on medium heat and cook for about 20 minutes.

Peel the ginger root, remove tough fibers. Grate the ginger and add to the pears.

Boil the whole mixture for another 20 minutes over low heat, stirring constantly.

Arrange in pre-prepared jars and roll up the lids.

Plum jam with ginger

Plums should be strong and sweet, and they should also have a good pit. If you add pectin during the preparation of jam, you get an excellent jelly. Jam without pectin- also a real treat. Also great as a cake topper. You can add spices if you like.

Ingredients:

• Plums - 1 kg
• Sugar - 0.5 kg
• Water - 50 ml
• Ginger - 1 piece
• Pectin - optional

Prepare plums by cutting them in half.

Boil the syrup, and place the plums in it. It is advisable to lay the plums skin side up.

Peel the ginger and finely chop. You can do this with a paring knife. You can adjust the amount of ginger according to your taste preferences.

Add ginger to plums and bring to a boil. Boil for approximately 5 minutes.

Set aside the pot with jam for about 30-60 minutes and let it brew.

Then bring the plums back to a boil and simmer for another 10 minutes over low heat.

At the end of cooking, pectin can be added if desired. Arrange hot jam in prepared jars and cork with lids. When laying the jam in jars, it is advisable to first lay the plums, and then pour the remaining syrup.

Ginger, zucchini and orange jam

Delicious and savory jam.

Ingredients:

• Zucchini - 1 kg
• Orange - 1 pc.
• Sugar - 1 kg
• Ginger - 15 gr
• Lemon or lime - 0.5 pcs

Clean the zucchini and cut into small cubes. Peel the ginger root, finely chop or grate. Add to zucchini.

Cut the lime and orange into slices and add to the zucchini. Sprinkle everything with sugar and leave for about half an hour.

Place over medium heat, bring to a boil, reduce heat and simmer, stirring for 10-15 minutes.

Then let the jam cool down and boil again for 10 minutes. You can beat the whole mass with a blender.

This procedure can be repeated several more times.

Pour the hot jam into sterilized jars and seal.

Ginger, zucchini and apple jam

Ingredients:

• Zucchini - 1 kg
• Apples - 200 gr
• Sugar - 1 kg
• Lemon juice - 300 gr
• Water - 1 tbsp

Peel the zucchini and cut into small cubes or grate. Peel and chop ginger and apples.

Boil syrup for jam by adding 100 g of lemon juice.

In another saucepan, pour the chopped zucchini and ginger with the remaining lemon juice and put on fire. Heat over low heat, stirring all the time so that it does not burn for about 40 minutes.

Once the zucchini is soft and translucent, the jam is ready. When hot, lay it out in sterilized jars and roll up.

Delicious jam with a pleasant aroma.

Ingredients:

• Rhubarb stalks (chopped) - 4 tbsp
• Sugar - 3 tbsp
• Ginger chopped - 3 tbsp.
• Lemon juice - 2 tbsp.

Prepare rhubarb - peel and cut into small cubes.

Peel and mince the ginger. Put it all in a bowl and sprinkle with sugar. Add lemon juice and leave for 20 minutes.

Place over medium heat and cook for about 15 minutes, stirring all the time.

Arrange hot jam in sterilized jars, cover with lids and sterilize for 10 minutes. Then roll up the lids.

Ginger jam with pumpkin

Ingredients:

• Pumpkin - 1 kg
• Sugar - 1 kg
• Lemon - 1 pc.
• Ginger - 1 pc. (medium sized root)

Peel the pumpkin and cut into small cubes. Put in a saucepan, sprinkle with sugar and let it brew overnight. By morning, a lot of pumpkin juice should stand out.

Prepare the ginger root - peel and chop.

Add the fibrous part of the root to pumpkin juice (1 cup) and simmer for about half an hour. Then strain the broth and add to the jam.

Wash the lemon and remove the seeds. Then scroll it through a meat grinder and add to the jam.

Now you need to put the pumpkin to boil. Once the jam starts to boil, reduce the heat and simmer until the pumpkin is soft and translucent.

Jam must be periodically stirred and remove the foam.

Now you can put the jam in jars and roll up.

Ginger and melon jam

Depending on the duration of cooking, you can make it either as jam or as confiture.

Ingredients:

• Melon - 2 kg
• Sugar - 0.5 kg
• Apples - 2 pcs
• Lemon - 1 pc.
• Ginger - 1pc

Cut the melon and apples into cubes. Cut half of the lemon into half slices, squeeze the juice from the second half and add to the melon and apples.

Add chopped ginger to fruits. Change the quantity according to your taste. Add sugar to this and mix well.

Put the whole mass in the refrigerator for a day. When infused, drain the juice into a bowl in which the jam will be cooked. Warm it up on fire. Then add fruit.

Making ginger jam and melons need about 1 hour. The time can be adjusted depending on the consistency of the jam you want to get.

Bon appetit everyone!