How to make lemon balm jam for the winter - a recipe for green herbal jam with lemon

Melissa has only one drawback - it has an almost complete lack of taste. The smell is divine, a kind of light mixture of lemon and mint, and at the same time a bitter aftertaste. Therefore, to make the jam tasty, aromatic and beautiful, you have to be a little cunning.

The amount of lemon balm is arbitrary, because you don’t need a concentrate, but an edible jam that you can eat with a spoon?

For 0.5 l. water:

• 250 gr. lemon balm;
• 1.5 kg sugar;
• 2 large lemons;
• Emerald food coloring (optional).

The lemon balm decoction itself has a yellowish-brown color, and if you want jam like in the picture, you will have to tint it.

Rinse the mint under cold running water. Chop the leaves, along with the stems, or tear them with your hands and put them in a pan.

Slice the lemon along with the peel. The size of the pieces is not important, just cut as you like. Add the lemon to the pan after the lemon balm.

Pour lemon balm with water and place the pan on the fire. As soon as the water boils, turn off the gas and remove the pan from the stove.Cover it with a lid and let the broth sit for at least 4 hours.

Strain the broth. The lemon balm leaves and lemon can be thrown away, they have already given everything they could.

Pour all the sugar into the lemon balm decoction and put the pan on the fire. You cannot cook the jam for a long time so that the smell does not dissipate. Wait until the sugar is completely dissolved, plus 10 minutes. If it seems to you that the jam is still liquid, you can add a little pectin and coloring to it if you decide to get a beautiful, green jam.

Pour the hot jam into small sterile jars and close them. There is no need to wrap it up, or to create special storage conditions. Melissa jam can stand for 2-3 years and only become candied.

How to make mint jam without cooking, watch the video: