Unusual fresh smell and taste make mint a special ingredient in many recipes. It is often used to make desserts and sweets, salads, sauces, tinctures. Mint leaves are useful not only due to their taste characteristics - it is an effective antipyretic and analgesic. From spring to mid-autumn, you can enjoy the beneficial properties of fresh leaves and stems of a plant, but with the advent of winter, dried mint or mint jam usually comes into use.
Fragrant and aromatic, mint jam is used in cooking as a component of various dishes, and if desired, it can be consumed with tea instead of dessert. Peppermint leaves are rich in essential oils. Sugar syrup, on the basis of which the dish is prepared, interacts with these substances and strengthens them, so the mint jam is so saturated.
Using jam in cooking
Sweet and spicy mint jam can be eaten as an independent dessert, for example, with bread, tea, or as an addition to ice cream. It can also be added to hot drinks or even made mojito with it. Pouring semolina or oatmeal with a spoonful of jam can make it more satisfying. Sponge cakes are saturated with mint jam, and with the help of gelatin it will turn into a beautiful top layer of cake or pie. Confectioners found another use for it - for color and aroma, the product is mixed in small amounts with oil cream, making it airy and soft.
The unusual taste of mint jam is the reason it is often used in the process of preparing meat dishes as an ingredient in sauce or marinade for lamb, veal, pork. A few drops of balsamic vinegar and jam are mixed and added to vegetable salads as a dressing, because the mint aftertaste is wonderful combined with herbs, lettuce, tomatoes.
Nutritional value, chemical composition of the product
Jam has a uniform jelly-like consistency. Clean, without tinting, mint jam - a thick substance of golden yellow or brown color. With the help of small culinary tricks, it can be given a rich green tint. For example, for a beautiful emerald shade, use a natural dye from spinach and parsley, or add food coloring.
Calorie content of the product: 220 kcal per 100 g, so peppermint jam belongs to high-calorie non-dietary dishes.
100 g of jam contains 0.12 g of fat, 56 g of carbohydrates and 0.44 g of protein.
|Vitamin A||4 mcg|
|Vitamin E||0.3 mg|
|Vitamin C||3 mg|
|Vitamin B1||0.01 mg|
|Vitamin B2||0.01 mg|
|Vitamin B6||0.06 mg|
|Vitamin B9||0.5 mcg|
|Potassium (K)||107 mg|
|Calcium (Ca)||15 mg|
|Magnesium (Mg)||9 mg|
|Sodium (Na)||1 mg|
|Phosphorus (P)||14 mg|
|Iron (Fe)||0.5 mg|
Benefits, harms and contraindications
In addition to traditional medicines, during colds, acute respiratory viral infections, coughing and high fever, traditional medicine recommends using mint or preserves from it - the beneficial substances contained in the plant cope with the symptoms of colds and fever, and have an expectorant effect.
Jam helps to get rid of migraines, insomnia, neurosis and has a restorative effect on the nervous system, therefore, as an alternative to sedatives, you can use a tasty and sweet medicine. Mint contributes to the normalization of the cardiovascular system, reduces high blood pressure.
At the same time, one should not forget about the possible complications that the use of the product may cause.
Since preparing jam based on sugar syrup, you can not get involved in it - this can cause the appearance of excess weight. Peppermint has a mild sedative effect - it can be expressed in dispersion of attention, impaired concentration and even dizziness.
Among the contraindications of mint jam:
- low pressure;
- pregnancy and lactation;
- diseases of the gastrointestinal tract (gastritis, ulcer, reflux);
Mint jam recipes - the nuances and secrets of cooking
The easiest option is a dish using a minimum of ingredients:
- 0.5 l of water;
- 300 g mint leaves;
- agar-agar or a mixture for making jam;
- 1 kg of sugar.
Mint leaves are washed, cut, covered with sugar and poured with warm water. Then they need to stand for three hours, after which the infusion is filtered and brought to a boil. 20 g of jam mixture is added to the dish, stirred until dissolved. On weak gas under the lid, you need to hold it for 5-7 minutes. Hot broth is poured into sterile jars and rolled up.
Another popular recipe is peppermint jam with lemon or lime.
To prepare it you need:
- mint - 150 g;
- water - 300 ml;
- lemon or lime - 1 pc;
- sugar - 300 g.
Mint is washed and finely chopped, lemon or lime is washed and cut into circles, these two ingredients are poured into a small saucepan and, adding water, brought to a boil. The mixture is boiled for 15 minutes, after which it is left to cool. Next, the pan is covered and sent to the refrigerator for 12 hours. After two layers of gauze, the broth is filtered, poured into a pan, add sugar and boil for 5 minutes. Ready jam is poured into cans and stored in the refrigerator.
Among other types of jam, peppermint stands out by its relatively simple cooking process and pleasant fresh taste. It adds a spicy touch to meat dishes, salads, desserts, and as a single dessert is not inferior to other types of jams. Several jars in the pantry will brighten up the winter season and add summer colors and aromas to it.