Recipe Lemon, lime and mint jam
Preparation time:
30 min + 1 night of rest
Shelf life:
Between 6 and 8 months
Ingredients
Number of persons: Several
Preparation
- The day before, cut the small yellow lemons and limes into thin slices and place them in a salad bowl. Pour in the sugar. Leave to macerate overnight without stirring.
- Then place the fruit mixture in the jam basin and cook for 45 minutes at a low boil.
- Finely chop the bunch of mint and add it to the lemon jam at the end of cooking before putting it in jars. Stir everything well.
- 10 minutes before the end of cooking this citrus jam, immerse the empty jars in a large saucepan of boiling water for 5 minutes. Drain and dry them. Fill the jars with the still hot jam. Close them and immediately turn them upside down for 1 minute then turn them right side up to let them cool.
Excerpt from the book Homemade “Jars, compotes and jams” from Hachette Cuisine editions
Photographer: Philippe Vaurès-Santamaria
