Mint Jam

 


  • 1 bunch of mint (leaves removed
  • 50,72 oz of water
  • 2.5 cups of granulated sugar
  • 1 lemon (small sliced)

First, boil water and sugar together in a saucepan.

Meanwhile, wash the mint leaves and separate the rotten ones.

When the mixture has the consistency of sherbet, add the washed mint leaves.

When the jam thickens, add the sliced ​​lemon into it.

Cook for another 5 minutes on medium heat and remove from the stove. 

Tip: The most important trick of mint jam is that its consistency is not too thick. Take it off the stove when it is in liquid form, as it thickens as it cools and is suitable for sugaring.

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