Unusual tarragon jam - how to make herbal tarragon jam at home

Subtleties of collecting tarragon

In order for the jam to be as fragrant as possible, you need to choose the right collection location. The spice has the brightest flavor and grows in sunny areas. Tarragon, which grows in the shade, has a less pronounced smell, but can also be used to make jam.

You can collect the green parts of the plant several times a season. The shoots that are cut off for harvesting grow back after a while and can be used again.

Recipes for making original tarragon jam

In a water bath

This option for preparing a delicacy takes quite a lot of time, but the jam retains the maximum amount of vitamins.

Before cooking, collect fresh tarragon. Rinse it thoroughly in water and allow time for the spice to dry. Dried grass is cut with scissors or chopped using a chop hatchet. In order for the tarragon to release its juice, it is crushed for 2-3 minutes with your hands or a potato masher to prepare mashed potatoes.

The tarragon is transferred to a deep glass bowl and poured with 1 liter of boiling water. To ensure that the weed is thoroughly infused, the container is covered with a lid and sent to a warm place for 8-10 hours. At home, tarragon can be infused on a warm stove, in the oven at minimum heating power with the door open, or simply place a bowl near the radiator.

After the specified time, the mass is filtered. Add 1 kilogram of sugar to the aromatic infusion and place it in a water bath. To build such a structure, a lot of work is not required. Pour water into a wide saucepan and place a bowl of infusion in it so that the water reaches the middle of the container. If necessary, add hot water to the saucepan. Herbal jam should simmer for at least 2 hours. The finished delicacy is placed in jars and covered with lids.

A simple syrup-based option

A thick syrup is made from half a kilo of sugar and half a liter of water. To do this, it must boil for about 10 minutes. Chopped tarragon herb (300 grams) is poured with syrup and covered with a lid. After 3 hours, the green mass is filtered, and the jam base is again brought to a boil. The infusion procedure is repeated by pouring boiling syrup over the tarragon again.After the jam has cooled, it is brought to a boil again along with the herbs, and packed hot in storage containers.

Tarragon jam with mint

Green tarragon leaves (500 grams) and 3 sprigs of mint are washed and dried on towels. Then the greens are passed through a meat grinder, covered with 800 grams of sugar and mixed thoroughly. After 5-6 hours, the aromatic herb will give juice.

Pour 2 cups of clean water into a bowl for making jam and add the candied aromatic green mass to it. Cook the jam for 15 minutes over medium heat.

With apple jelly

The tarragon jam recipes described above do not give the finished product the rich green color that is so familiar to the eye when the word “Tarragon” is mentioned. This drawback can be eliminated by adding a packet of dry apple jelly powder to the jam. The green food coloring in it will give the jam a beautiful emerald color, and gelatin will make it thicker.

So, for jam, take 300 grams of herbs. They wash it and grind it. Heat 500 milliliters of water in a saucepan. After the water boils, add tarragon and reduce the heat to low. Under the lid, the spice should simmer for about 10 minutes. After this, if desired, you can strain the broth or leave the tarragon herb to make the finished dish more mysterious.

The gelling powder is poured into hot water and stirred quickly. It is very important to ensure complete dissolution of the crystals. The finished mixture is poured into jars, cooled at room temperature, and sent to the refrigerator for storage.

How to cook tarragon drink channel “CookBook Recipes” will tell