Mint Jelly from the Garden (yield four 1/2 pint jars) 1-1/2 Cups fresh mint leaves 3-1/4 Cups water 1/2 teaspoon fresh squeezed lemon juice 1.75 ounces pectin
Outstanding mint flavor! I bought different brands to find the best mint jelly, and this one won. You have to get past that it is red instead of green, but once you do, you will appreciate the delicate mint flavor. There was no problem with the packaging. The jelly arrived in great shape and was packed for travel.
Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint.
This mint jelly is a perfect accompaniment to lamb or as a surprise ingredient to any sandwich. Its even great on toast! Coarsely chopping the mint leaves and using green food coloring lends an appetizing color.
Good old-fashioned mint jelly is easy to make and especially useful if you have the herb growing rampant in the garden. Try using different mint varieties such as peppermint, spearmint or apple mint. You dont need to add food colouring but it adds to the effect. …
You can transform this mint sauce recipe into a mint jelly recipe by decreasing the vinegar to about 3 tablespoons and adding two cups of water along with about 1/4 ounce of powdered pectin. Simmer for about a minute, then cool and chill overnight. You could also add a drop or two of green food coloring if you prefer a greener jelly.
Wash the mint, but do not remove the leaves from the stems. Drain, then place in a heavy saucepan. Bruise the mint with the bottom of a heavy glass tumbler. Add vinegar, water, and sugar, and bring to a full, rolling boil over high heat, stirring until the sugar melts. Add the coloring and pectin and return to a full boil, stirring constantly.