MINT JELLY

Mint Jelly is a fresh, sweet, and tangy condiment that’s commonly served alongside lamb, but it can also complement other meats or be used as a spread. Made with fresh mint and a hint of lemon, this jelly has a vibrant green color and a refreshing flavor, making it a great addition to your table for special occasions or holiday meals.

Ingredients:

  • 1 cup fresh mint leaves, packed (plus a few extra sprigs for garnish)
  • 2 1/4 cups water
  • 1/4 cup fresh lemon juice
  • 3 1/2 cups granulated sugar
  • 1 (3 oz) package liquid pectin
  • A few drops of green food coloring (optional, for color)

Instructions:

  1. Prepare the mint infusion:
    • In a saucepan, combine the fresh mint leaves and water. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove from heat and let the mint steep for another 10 minutes to enhance the flavor.
  2. Strain the mint liquid:
    • Strain the liquid through a fine-mesh sieve or cheesecloth into a clean saucepan, discarding the mint leaves. You should have about 1 3/4 cups of mint-infused liquid.
  3. Make the jelly:
    • Add the fresh lemon juice and sugar to the mint liquid. Stir over medium heat until the sugar dissolves. Bring the mixture to a rolling boil.
  4. Add the pectin:
    • Once the mixture is boiling, quickly stir in the liquid pectin. Return to a boil and cook for 1-2 minutes, stirring constantly.
  5. Add food coloring (optional):
    • If you want the jelly to have a vibrant green color, add a few drops of green food coloring and stir well.
  6. Jar the jelly:
    • Remove the saucepan from heat and skim off any foam. Pour the jelly into sterilized jars, leaving about 1/4 inch of space at the top. Seal with lids and let them cool at room temperature.
  7. Let the jelly set:
    • Allow the jelly to set for at least 24 hours. Store in a cool, dark place or refrigerate once opened.

Mint Jelly is a sweet, refreshing condiment that pairs perfectly with lamb or roasted meats, offering a burst of minty flavor that enhances any dish!

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