So good on lamb, mint jelly is a classic condiment.
Mint jelly with lamb.
Made the mint jelly; now all I need is thelamb.
Elise Bauer
Did you know that mint jelly is not really green?
It’s golden colored in its natural state.
That green stuff you see in the stores is just food coloring.
Elise Bauer
Here’s a straightforward recipe for making your own, using the pectin from freshtart applesas a jelling base.
Wash the lids and rings in hot, soapy water.
Combine apple pieces with water and mint in a large pan.
Bring to a boil, then reduce the heat and cook 20 minutes, or until apples are soft.
Add the vinegar and return to a boil.
Cover and simmer 5 more minutes.
Use a potato masher to mash up the apple pieces to the consistency of thin apple sauce.
Leave to strain for several hours.
After a few hours about 4 cups of juice should have strained out of the mash.
Measure the juice, then pour into a nonreactive large pot.
Add the sugar (7/8 a cup for each 1 cup of strained juice).
Cook for 10-15 minutes, using a metal spoon to skim off the surface scum.
Simple Tip!
A thermometer reading isn’t always the best way to tell whether or not a jelly is done.
Allow the jelly to cool a few seconds, then push it with your fingertip.
If it wrinkles up, it’s ready.
I usually start testing the jelly this way when the mixture gets to 218F.
Pour into hot canning jars to within 1/4 inch from the rim of the jar and seal.
Makes approximately 4 (8-ounce) jars.
Once cool, refrigerate unsealed jars for up to 6 months.
