Mint jam. Flower jam: the best selection of recipes - how to cook flower jam from the petals of various plants

Incredibly fragrant, with rich refreshing notes, bright green or golden color… It sounds very impressive, but if you try at least a spoon, and now mint jam becomes your favorite dessert. Make it don't amount special trouble, especially if there are several mint bushes in the garden. By the way, such jam can not only be spread on bread, but also put directly into tea or make a mojito out of it. Moreover, it acts as spicy seasoning during the preparation of lamb dishes.

Experienced chefs know all the subtleties of how to make mint jam at home so that it turns out transparent, and at the same time has beautiful colour, besides, it was also stored all winter.

What ingredients should be added to mint?

It is quite clear that you “do not blind” jam from one mint. As additional ingredients should be prepared:

• 400 g mint (together with petioles);
• 400 g of sugar;
• 200 ml of water;
• agar-agar or ready mix for making jam.

It is necessary to prepare in advance: rinse, cut, cover with sugar. Pour at the end warm water(so that the sugar dissolves faster) and leave to infuse for 3 hours.

How to cook green mint jam?

After three hours, the resulting mint infusion should be filtered and brought to a boil. Add 20 g of jam mixture to it and, constantly stirring with a whisk, let it dissolve completely. Simmer for 5-7 minutes.

Mint itself does not have a rich in green, and therefore the jam often turns brown. You can give it a beautiful color using greens:

1. Grind in a blender until a mushy state of 200 g of spinach and parsley.
2. Submit green puree into cheesecloth and carefully squeeze out all the juice from it.
3. Heat the squeezed juice until steam begins to rise above the saucepan.
4. Pour ice cubes into a separate bowl and cover with a waffle towel on top.
5. Pour hot vegetable juice on a towel and set aside for a while so that all the water is glassed. Chlorophyll will remain on the fabric, which will act coloring agent for jam.

For 250 g of mint infusion, put 3 g of green grounds (chlorophyll) and mix well. Beautiful green mint jam is ready. As it cools, the consistency will thicken.

How to make golden sour mint jam?

To give the dessert a golden hue and a slight sourness, you need to remove the foam from the hot mint infusion with a spoon. Squeeze the juice from the lemon into the remaining liquid and boil for 30 minutes.

Arrange the jam in sterilized jars and roll up.

Secrets of making mint jam, video

What can be welded Not regular jam? Recipes inherited from mothers and grandmothers are not always the most original, but you want something unexpected. Well, in fact, you won’t surprise anyone with a jar of currant or you will not be proud to put such a treat on the table.

And then what to prepare for the winter, so that it would be interesting to cook it yourself, and it’s not a shame to show guests? In this article, we have collected the most amazing recipes. To be honest, not all types of unusual jam are listed here: after some thought, I had to abandon the famous onion confiture - after all, it is better not to prepare this delicacy in the winter, but to cook in small portions, the famous sweet dish from unripe walnuts- it is difficult to cook due to lack of the right ingredients in most regions of Russia. Also removed from the list fruit jam assorted - unusual and surprisingly tasty, but inaccessible to most people because of the high cost required components even in season.

Oh jam

"Preserve" is an old Russian term for boiled food made from berries, nuts, fruits or flowers based on honey and molasses - there was no sugar then. Our ancestors were very good at stocking up for the winter, including sweets. In the absence of honey or molasses, the berries were simply boiled down heavily, and then used as a filling for pancakes and pies, or drinks were prepared - fruit drinks, broths and compotes. And when sugar appeared in Rus', they began to make jam from everything - carrots, radishes, pumpkins, green tomatoes, dandelions, etc. Candied fruits were served at the table only in rich houses, ordinary people such products were not available. Although noble gentlemen often used unusual jam - from cucumbers, nuts or hot red pepper. So those types of jam that seem original to us were actually well known to our ancestors.

What to roll in jars in spring

It is generally accepted that harvesting in the winter should be done in the fall, when stores and on their own plots are full of berries, fruits and vegetables. But in fact, you can cook a sweet delicacy in early spring, for example, from sorrel, mint or dandelions.

Unusual jam from mint and lemon

List of ingredients:

500 g fresh mint leaves without stems;

1 kg of sugar;

1.5 lemons;

1 liter of water.

Recipe. Chop the mint, cut the lemons along with the peel. Add water and boil for 10-15 minutes over low heat to avoid reducing the volume of the broth. Then cool, filter and add sugar. The resulting syrup should be simmered over low heat for about two hours.

The taste of this delicacy will turn out to be mint-lemon, while without cloying sweetness, since this recipe used half the recommended amount of sugar. The color will also be pale, so you can add a drop food coloring- green or yellow.

Assorted jam unusual

When hostesses reflect on the topic original blanks in winter, they most often come up with the idea of ​​​​making a platter. And not just an ordinary mixture, but something absolutely incredible. There are actually a lot of options: cherries stuffed pine nuts, eggplant with walnut and cinnamon, a mixture of peaches, apples and lemon, blackcurrant with rhubarb, etc. But the most original of all this is not a small list currant jam with almonds and hot peppers.

List of ingredients :

3 kg of ripe red currants;

400 g almonds;

1 kg of sugar;

2 large or 3-4 medium chili peppers

Recipe. We sort out and wash the berry. Grind through a sieve to get a homogeneous mass. Mix the berries and sugar and set to cook over low heat. Add peeled unroasted almonds and chopped dry or fresh hot pepper. Cook for 1.5 hours, after which the delicacy is ready.

List of ingredients:

1/2 kg of green tomatoes;

650 g of sugar;

1-2 grains of cardamom;

3-4 g cinnamon.

Recipe. Rinse small green tomatoes and boil for 12-15 minutes, then drain the water. cook sugar syrup and lower the vegetables into it, let it brew for at least 3 hours - the tomatoes should be saturated with sugar. Then cook on low heat for 20 minutes, cool and let it brew for another 2-3 hours. These steps must be repeated 3 more times: impregnation, boiling, cooling, impregnation again, etc. At the last stage, cook until cooked, and lower the bag of spices into the syrup (it is thrown out later).

How to surprise with ordinary strawberries

It seems that there is nothing more banal than But with this berry you can cook a lot original dishes with interesting flavor combinations. For example, you can weld sweet strawberries with vanilla and black pepper.

List of ingredients:

0.5 kg of strawberries;

0.5 kg of sugar;

1 st. l. lemon juice;

1.5 g vanillin (fresh vanilla is better, but this is a rather expensive component, so we use a substitute);

1/8 tsp ground black pepper.

Recipe. Sort the berries, wash and sprinkle with sugar and vanilla. Let it brew until the strawberries begin to release juice. Add the rest of the ingredients, while it is better to grind the pepper yourself from the peas or take it from a new pack (fragrant, not exhausted). Then cook as usual: either a “five-minute” for those who love liquid jam, or about an hour - for those who prefer a thick mass.

Unusual currant jam

Currant - best berry for the preparation of "raw" jam, that is, the product is obtained as natural as possible, fortified and very fragrant. But this recipe is too simple and obvious, so we will tell you how to make blackcurrant jam with ginger. And it is unusual because an unusually large amount of ginger is used here, about 1/5 of the weight of the berries.

List of ingredients:

500 g of blackcurrant;

100 g of ginger;

300 g sugar.

Recipe. Boil like regular jam, but add thin slices of ginger at the beginning of the process. This is a very unusual jam for the winter - sweet and tart, not for everyone. But such a delicacy is a wonderful tool for the prevention of colds and flu.

Flower jam

From flowers you can make unusual delicious jam. Here, no one limits the imagination: in the East, a sweet delicacy is prepared from rose petals, in Asian countries - from lotus and chrysanthemums, and in Russia - from spring dandelions. But in this list, we left a place for interesting and unusual, but at the same time available recipes. So let's get to know original jam from lilac and grapefruit flowers.

List of ingredients:

300 ml of lilac flowers;

350 ml of lilac for infusion;

250 ml of boiling water;

1 cup of sugar;

1 st. l. pectin;

Juice of one grapefruit.

Recipe. Collect lilac flowers - only buds, without green parts. Divide into two parts, pour one boiling water and let it brew for at least 7-10 hours. Then separate the liquid from the petals and, based on it, prepare a syrup with the addition of pectin. The syrup should be boiled for 15 minutes, after which grapefruit juice and the remaining lilac flowers are added to it.

It turns out amazingly flavorful. rose jam, sweet and sour and very tasty. This unusual jam for the winter will remind you of summer even in the most severe frosts.

delicious plum

According to most housewives, plum is very good on its own - in jams, compotes, salads, and adjika. In general, hundreds of delicious and useful blanks for the winter. But you can also make unusual plum jam.

List of ingredients:

0.5 kg plums;

5 g pectin;

1 st. Sahara;

1 st. l. Roma;

10 g fresh ginger;

- ½ bar of dark chocolate;

30 ml of water.

Recipe. Cook as usual, but when the mass boils, you need to add rum and grated ginger, and then stir in the melted dark chocolate. Boil over low heat until thickened.

This unusual taste and a light note of ginger will cheer up the whole family for a long time. winter evenings. Fans of chocolate and fruit combinations will be delighted with such a filling for pancakes or pancakes.

amazing apples

Unusual apple jam is very easy to prepare. It's just that these fruits are versatile, and they can be combined with anything, for example, with kiwi.

List of ingredients:

4 things. kiwi;

5 pieces. medium apples;

600 g of sugar;

Juice of one lemon;

15 ml of water.

Recipe. We clean the apples, cut them into cubes and pour over the lemon juice so that they do not darken. We remove the skin from the kiwi and cut the fruit into cubes, add to the apples. Add water and sugar and let it brew for 2 hours. Then bring to a boil and cook for another 40 minutes.

The finished product smells very good, and the taste is just delicious!

original pears

Unusual pear jam with ginger is becoming more and more popular - the delicacy has a sweet and spicy taste and goes well with both meat and desserts.

List of ingredients:

4 things. dense pears;

0.5 kg of dense grapes;

Juice of one lemon;

- ½ st. l. fresh ginger;

1 star anise;

3-4 carnation flowers;

250 ml of water.

Recipe. Pears wash, peel, cut into halves or 4 parts. Seeds and tails can not be removed - with them the jam will look more interesting. Half the pears lemon juice. Grapes and pears put in a container with thick walls, pour water and put on medium fire. After boiling, cook for 20 minutes, after which the fruit is removed from the water, and the liquid is filtered so that there are no seeds, fallen tails, etc.

On the basis of pure fruit water, make a syrup with the addition of all seasonings, pour fruit into it and add the second half of lemon juice. Cook on the lowest heat for 20 minutes, then put to rest for 6-7 hours. Repeat these procedures 3-4 times: it takes 2-3 days to prepare an unusual pear jam, then the pears will become glassy, ​​and the syrup will acquire a rich, beautiful color.

Pine cone jam

Although this is a healing delicacy, we still included it in the top of the most original recipes.

List of ingredients:

200 g young pine cone(collect in May);

1 liter of water;

0.5 kg of sugar.

Recipe. We boil the cones for 15-20 minutes. We prepare sugar syrup and dip the boiled cones into it. Then cook on low heat for half an hour, and the jam is ready. Sometimes this dish is prepared without cones, on the basis of one coniferous decoction.

The resulting delicacy is used for prevention colds, treatment of asthma, fatigue syndrome and a number of other diseases.

The most unusual jam

Who could have come up with the idea of ​​making garlic jam? After all, this vegetable has such a specific aroma and taste that it cannot be imagined as a dessert! But nevertheless, such jam exists, moreover, there are many recipes for its preparation and recommendations on what exactly to eat it with. Here we will not write about medicinal jam from garlic, which you need to eat a spoonful a day to prevent colds, but we will talk about a real sweet treat with original taste, which can be used as a sauce for meat dishes or how regular jam to sandwiches.

List of ingredients:

300 g of baked garlic;

- ¾ cup sugar;

300 ml of water;

ground nutmeg;

Recipe. Peel and cut the garlic in half, and then bake in the oven at 180-200 ° C. Cooking time - 18-20 min. Then make syrup from water and sugar, add spices to it and lower the baked pieces. You need to cook until the syrup begins to thicken, but not until caramelized.

Harm and benefit

Is it good to eat jam? Everything is not so clear here. On the one hand, in jam, even boiled many times, some vitamins (groups B and E) are preserved, there is fiber, so such food is useful for the body as a whole and for the stomach in particular. But in other way - extra calories, damage to teeth and in some cases acidification. So you can and should eat, but not liters.

But jam improves mood - this is noted by all doctors. And raspberry is the most useful: it treats colds, contains useful folic acid, cleans circulatory system, normalizes blood pressure, has a beneficial effect on the stomach and intestines after violent feasts, improves complexion and helps maintain skin elasticity. This is how it happened raspberry jam- unusual, although it seems that it does not happen easier.

Many field and garden herbs are known for their medicinal properties. Each plant contains substances that make it especially useful. Jam from such herbs will retain their properties, and therefore will have healing effect.

green jam

Before using such a drug, be sure to study the contraindications for each plant that will be included in the ingredients, as well as the dosages of use. This is very important, because healing herbs affect human organs in different ways, and can affect blood pressure.

Sorrel jam

This plant is one of the first to appear on the site, and has many useful qualities. It is very easy to make sorrel jam to use as a pie filling or to drink with tea.

Apples are often added as an addition to it, and lemon juice or zest can complement the taste. Most importantly, cook it in cast iron or enamelware, but not in copper, since oxalic acid oxidize it. This jam is especially useful in fresh, it is not recommended to store or preserve it for a long time.

mint syrup

For the preparation of a delicious and sweet syrup that perfectly complements the taste of ice cream or milk dessert, it is enough to have fresh water, mint and sugar. It can be prepared as a jam or as a tincture by pouring hot water but without boiling the mint.

The second method is much more useful, but does not allow you to store the syrup for more than a week. To make the color saturated, you can add a little food coloring to the tincture, it is also made alcoholic, replacing 40% of the liquid with alcohol.

flower jam

The most spring jam is floral, as many trees bloom only in spring, and for only three weeks. It is useful to make syrups and tinctures from cherry, apricot, apple and lime blossom.

Dandelion honey

This jam is very sweet, beautiful and viscous. It is very similar in taste and color to honey, which is why it is called so. Preparation of dandelion honey takes a lot of time, since you need to collect about 400 inflorescences, clean them of all excess, leaving only the yellow part.

violet jam

For this extraordinary delicacy only flowers of wild violets, not varietal, growing at home and in flower beds, are suitable. Jam turns out thick and very beautiful, purple.

Lilac jam

From the flowers of this tree, you can cook fragrant and thick jam or jam. The flowers should be cut off and crushed with sugar. It is important to let the mixture steep for several hours before starting cooking. To make the jam beautiful, it is better not to use white lilac.

chestnut honey

From chestnut flowers, honey will turn out to be very fragrant. Prepare it according to the principle triple fish soup: add to boiling water equal portions flowers in sequence. Keeping between them the digestion time of 15 minutes.

Acacia honey

Jam from acacia flowers is very fragrant and tasty. But, before you cook it, you need to collect quite a lot of color, and remove the pedicels, stamens and receptacle from it. So that only white flowers remain.

Cone jam

This delicacy turns out to be unusually tasty if it is cooked correctly. It is best to make jam from cones in late spring or early summer so that you can collect the cones while they are green and not hardened.

After all, if you figure it out, everything that grows, blooms and smells is really suitable for jam. In the Crimea and the Caucasus, it is boiled from cones of mountain pine, from sage, lavender, linden flowers.

After all, if you figure it out, everything that grows, blooms and smells is really suitable for jam. In the Crimea and the Caucasus, it is boiled from mountain pine cones, from sha lfeya, la vanda, linden flowers, sirens and horse chestnut , white acacia and black elderberry. Turks make it from jasmine flowers, Romanians from water lilies, Egyptians from hibiscus, Armenians from petals. r oz and from white flowers irie owls , and the French - from violets.

Greens and herbs jam

Hardly anyone doubts healing properties herbs called medicinal. As in the fact that every plant has substances that make it useful. Therefore, we can say that any "herbal" jam has a healing effect. So, from the category of delicacies goes into the category of potions. So it is better to use it without fanaticism and carefully studying the contraindications.

But the cooking process is pleasant and exciting. And if you connect children to it, you get a whole workshop on "potions".

However, not all the jam that is cooked with sugar: more often the words “jam”, “syrup”, “honey” or even “nectar” are more appropriate here. So the name is conditional - tradition is tradition.

1. Sorrel jam

For 500 g young sorrel we need the same amount of sugar. Wash the leaves in cold water(it is better to cut the stems, but some leave them) and dry. Then we crumble smaller and fall asleep with sugar. Stirring, cook over low heat until cooked (any hostess knows how to check it: if the drop does not spread on a plate, it's time to turn off the jam). Pour into jars and roll up.

Important: sorrel should not be boiled in a copper bowl! It is better to take aluminum, cast iron or enameled.

2. Jam and mint syrup

Long searched suitable recipe mint jam. One contains too much sugar and too little mint, the other needs vinegar for some reason, the third adds lemon balm, and this is a separate conversation. The option from Dr. Agapkin seemed relatively acceptable to me.

You will need:

• 250 g fresh mint
• 1 kg sugar
• 2 medium lemons
• 500 ml water

Mint and lemons (together with the peel), cut, pour water and bring to a boil. Remove after 10 minutes and leave overnight. The next morning we filter, add sugar and simmer for 2 hours over low heat. That's all)

According to another version (which I prefer), you need half the sugar:

• 250 g fresh mint
• 500 g sugar
• 1-2 lemons
• 500 ml water

The sequence of actions is the same. Still, it tastes lemon-mint, and I like it clean, without impurities. That's why I cooked syrup - "ten minutes".

mint syrup recipe

We take 1 part of water and 2 parts of sugar and mint leaves each (my fragrant beauty has already stretched to 25 cm and has grown rather thick stems, but they are still very young and tender, so they went into the syrup along with the leaves). In numbers it looks like this:

• 500 g fresh mint
• 500 g sugar
• 250 ml water

Wash the mint, put it in a colander and finely chop. We put water with sugar on medium heat, add chopped greens there and, stirring, cook it all together for about 10 minutes. It turns out a wonderful fragrant "sauce" for cottage cheese casserole, cheesecake or ice cream.

And one more thing: in reality, the result is not as bright as in the photographs. For rich color a few drops of food coloring are usually added to it.

3. Jam and thyme syrup

Thyme, too, has already moved away from hibernation and is overgrown with young leaves.

You will need:

• 0.5 l water
• 0.5 kg sugar
• juice of 1 lemon
• 2 tsp gelatin
• 300 g green thyme

In a syrup of sugar, water and freshly squeezed lemon juice, put the washed and dried thyme and cook for about half an hour over low heat. Then remove from the stove and strain. Dissolve gelatin separately in a glass of water. We return the syrup to the fire, bring to a boil and carefully pour in the gelatin. Boil for another 4-5 minutes, turn off, pour into jars and roll up.

If three hundred grams of thyme has not yet been collected in your pharmacy garden, you can prepare an excellent anti-bronchitis syrup: it will take only 50 g of this fragrant miracle.

thyme syrup recipe
You will need:

• 50 g green thyme
• 1 st. water
• 4 tbsp honey
• juice of 1 lemon

Pour thyme with a glass of boiling water and leave for 15-20 minutes. Then we filter, add lemon juice with honey and put on slow fire. Cook for 15 minutes, cool and pour into a bottle.

flower jam recipes

And yet the most spring jam is floral. Like it or not, herbs and greens will grow all summer, and flowering will different trees and shrubs lasts only 2-3 weeks. So the southerners should hurry with the “preparations” today, and the residents middle lane still have time to meet the "harvest" fully armed.

4. "Honey" from acacia

But first they will have to be cut off and the receptacle, pedicels and stamens removed. The remaining white flowers - they will need about 250 g - are washed in cold water with 0.5 tsp. lemon juice or citric acid so as not to darken, and recline in a colander.

In the meantime, we cook syrup from sugar and water in a ratio of 1: 1 (for our 250 g of flowers, you need to take 1 kg of sugar and 1 liter of water). Then we lay the flowers in it and simmer over low heat for 10-15 minutes. Remove from heat, pour into jars and close.

5. Black elderberry jam

For the aroma of black elderberry in spring, everyone has one epithet - “intoxicating”. And it really is. But you need to be especially careful with it: all parts of the plant are moderately poisonous, with the exception of flowers. Inflorescences and berries of black elderberry serve as raw materials for medicines, as well as the basis for various decoctions and infusions in traditional medicine.

And they also make a useful jam with its own flavor, for which we need:

• 2 tbsp. (slide) black elderberry flowers
• 1 st. Sahara
• 1 st. water

Clusters of blossoming elderberry need to be washed, dried and cut off the flowers from them. Having finished this dizzying activity, pour everything with hot sugar and water syrup. Leave for 12 hours (or better for a day). Then we put it on fire again and let it boil for about 20 minutes. The jam is ready, you can close it!

Only petals of wild violets are suitable for him, large-flowered varieties and hybrids will not work.
You will need:

• 250 g violet petals
• 500 g sugar
• water

Rinse the petals, dry and crush in a mortar. We cook the syrup separately: pour sugar into a saucepan and pour water - just enough so that it barely covers the sugar. Stir and cook over low heat. As soon as the syrup begins to thicken, add the petals to it. Continuing to stir, bring the jam to desired consistency and take it off the fire.

violet syrup recipe
This simple and refined product will take its rightful place in all kinds of desserts. Yes and try it in pure form many people will be interested.

You will need:

• 1 st. violet petals
• 1 st. Sahara
• 1.5 st. water

Pour the violets with boiling water, cool and put in the refrigerator for 4-5 days. Then we filter, add sugar and cook the syrup over low heat until it thickens.

7. "Honey" from chestnut flowers

However, he cannot boast of such a strong aroma as acacia or lilac. Therefore, flower-chestnut honey is prepared according to the principle of triple fish soup, laying several portions of flowers into the "broth" one after another.

To do this, first pour 1 liter of water into the dishes for cooking and bring to a boil. Then we take 300 g of flowers, divide them into 3 parts and alternately lower them into boiling water (each batch is removed only after it has been boiled until softened). Strain, add sugar and cook over low heat for about 30 minutes.

8. Lilac jam

If even ice cream is made from lilac, how not to cook a thick and fragrant delicacy from it?

You will need:
250 g lilac flowers (not white!)
250 ml water
250 g sugar

First, carefully cut off all the flowers:

We fill them with water and put them on fire. After boiling, cook for 10 minutes, stirring constantly, then remove from the stove, cool and filter. Now you need to crush the flower mass with sugar, pour the syrup again and boil for another 20 minutes.

9. "Honey" from dandelions

The hit of the season is sweet and viscous dandelion honey. To prepare it, almost all the authors of the recipes, as if by agreement, demand to collect 300-400 "suns". Don't ask me why, it's just the way it is.

So, we need:

• 350 dandelion blossoms
• 1 kg sugar
• 2 lemons
• water

We clean the flowers of everything superfluous, leaving only the yellow part. Rinse thoroughly, put in a bowl and pour a little water: it should only cover the dandelions. And leave for 24 hours. After that, drain the infusion, add another 500 ml of water to the flowers, bring to a boil, put sugar, chopped lemons and cook over low heat for 20-25 minutes. When the jam thickens and becomes like honey, remove it from the heat, strain and return to the stove to boil for just a minute. Now it's done)