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Mint Jelly RecipeThis mint jelly recipe is superb served with roast lamb. It's great with lots of plain grilled or barbecued meats - sausage, bacon, liver. The sweetness doesn't interfere with wine - unlike the vinegar of mint sauce! This is a good method of preserving mint for out of season use. Making the jelly is a bit time consuming unless you have special equipment. It's perfectly possible to do with a preserving pan, a square of muslin cloth and an upturned stool or a colander lined with muslin suspended over a large pan. Don't hurry the straining process. Leave the juice to drain overnight and don't squeeze it or it will be cloudy.
Mint Jelly Recipe
Wash the apples. No need to core and peel. Cut into quarters and place in a preserving pan. Cover with water and add the bunch of mint. Simmer until the apples are pulpy. Pour into a muslin bag and strain overnight into a bowl. Measure the juice and allow one pound of sugar to one pint of juice. Put the juice into a pan. Add the sugar and stir until it's dissolved. Boil rapidly until setting point is near - about 8 minutes. Add the chopped mint and optional colouring then boil until setting point. Setting point is reached around 220 F. Bring the pan from the heat. Have a cold saucer and put a spoon of jelly on the saucer. It should cool and the surface set. Push the surface with your finger. If it wrinkles, then you're there, if not, boil another minute and test again. Allow the jelly to cool and transfer into very clean hot jars and cover with waxed discs. Allow to cool completely before sealing the jars. Label and store the mint jelly.
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MInt Jelly Recipe - to Herb Recipes
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