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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My mother sent me a plant that apparently had mint with it and now it has taken over a small part of my flower beds. Looking for something to do with it all I came upon this jelly. This makes a small batch and comes from Small Batch Canning by Topp and Howard. Ingredients:
1 3/4 cups mint, finely chopped, divided |
1 1/2 cups water |
3 1/2 cups granulated sugar |
3/4 cup cider vinegar |
2 tablespoons lemon juice |
2 jalapeno peppers, finely chopped |
1 (8 ounce) envelope liquid fruit pectin |
Directions:
1. Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not finely chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
2. 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.
3. Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.
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