John Myers
Limoncino Jam with Mint
The perfect limoncino jam with mint recipe with a picture and simple step-by-step instructions.
- 21 piece Limes
- 2 piece Breaburn apples
- 50 ml Limoncino liqueur
- 150 ml Water
- 500 g Preserving sugar 3: 1
- 150 g Cane sugar
- 10 g Chopped mint
- Peel 1 / 3 of the limes and cut out the fillets (without the skins, they are bitter). Squeeze the juice out of the remaining limes and add to the lime fillets.
- Peel and core the apples and cut into small pieces.
- Heat the lime and apple pieces together with the water and the limoncino and chop up with a hand blender.
- Now add the cane sugar and the preserving sugar to the lime apple pieces, bring to the boil, stirring constantly, and then boil for four minutes (keep stirring). Remove from stove.
- Cut the mint leaves into small pieces and add to the limes / apples, stir briefly.
- Rinse the jam jars with hot water and place them on a damp cloth. Pour the jam and, if twist-off jars are used, turn them upside down for five minutes.
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