Take 250 grams of peppermint leaves, 1 kg of sugar, two medium-sized lemon, and 0.5 l of water. Rinse, dry and chop the mint together with the stalks, finely chop the lemons with the peel and fold the ingredients into the pan. Cover with water and simmer for 10 minutes. Then leave to infuse during the day. At the end of the day press and filter the resulting brew, mix it with sugar and put to boil until tender. The finished jam is cooling, roll in boiled jars.
The second method. Take 400 grams of mint, 1 teaspoon of citric acid, one Cup of water and 1 kg of sugar. Wash the mint, drain in a colander and Pat dry. Put it in a pan and add half the available sugar. Dissolve citric acid in a tablespoon of water and pour it into the pan. Separately cook sugar syrup of the remaining sugar. Then pour this syrup over the mint. Wait 6 hours and put the mint on the plate. Boil on low heat for 5 minutes.
Finally, the third way is for the owners multivarok. Take one Cup of crushed mint leaves, two cups of sugar, two lime, one lemon and one packet of pectin. Rinse and chop the citrus fruit in a blender, put the ingredients (except sugar) in a slow cooker and pour in pectin. Select the mode "soup" and simmer for five minutes. The resulting broth strain through a fine sieve and stir in the sugar. Put to cook in the same mode thickening up, but don't forget to stir often. The process should take approximately 15 minutes. Original the jam is ready!