GARDEN MINT JELLY WITH A HINT OF GARLIC
My mint has gone crazy this year so am trying to save some for the winter months, this was a mixture of several recipes plus a few bits of my own and it is DELICIOUS, even DH who hardly ever comments asked me to make more! I put only a hint of chilli in but feel free to add more if that is to your taste. This would be great with a hot curry I think. This Jelly will be a very dark green colour, just from the mint.
Provided by lindseylcw
Categories Jellies
Time 14m
Yield 1 1/2 pints
Number Of Ingredients 6
Steps:
- wash mint thoroughly and divide into 2.
- take the leaves from one bunch, squeeze out the surplus water and chop finely.
- Put vinegar and sugar into a saucepan with the second bunch of mint and stir over a low heat until the sugar has dissolved.
- Bring to the boil for 1 minute.
- Strain syrup through a muslin and return to the saucepan.
- Stir in the certo, bring to the boil and boil for 2 minutes.
- Add the chopped mint, garlic and chilli.
- Allow to cool slightly to prevent the mint from floating.
- Skim, pot and cover in the usual way.
Nutrition Facts : Calories 1792.4, Fat 1.3, SaturatedFat 0.3, Sodium 397.5, Carbohydrate 463.7, Fiber 20.2, Sugar 302.6, Protein 3.6
MINT JELLY
Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Blend mint and the water in the jar of a blender until mint is finely chopped. Transfer to a saucepan; bring to a boil. Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl; reserve liquid (1 3/4 to 2 cups). Discard mint.
- Return liquid to saucepan; add lemon juice and sugar. Bring to a boil; cook 1 minute. Add pectin, and return to a boil; cook 1 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.
MINT JELLY
Found this recipe at recipegoldmine while looking for a mint jelly that does not require apples or apple juice. Made this up and my DH who so loves mint jelly with his lamb (I don't) loves this. This is an easy recipe, and I will never have to run to the Market to buy Mint Jelly again when we have lamb. Yipee!!!
Provided by Chabear01
Categories Jellies
Time 1h
Yield 4 Half pints, 4 serving(s)
Number Of Ingredients 6
Steps:
- Crush mint leaves (I did a rough chop). Add water. Bring to a boil.
- Remove from heat, cover and let stand 10 minutes. Strain and measure 3 cups of mint infusion.
- Add food coloring and lemon juice. Add Sure-Jell, dissolve and bring to a rapid boil.
- Add sugar. Cook fast, stirring occasionally until it comes to a rapid boil that cannot be stirred down, then cook 1 minute more.
- Pour into sterilized jelly glasses and seal. I processed in the steam canner for 10 minutes to insure a good seal.
Nutrition Facts : Calories 829.8, Fat 0.3, SaturatedFat 0.1, Sodium 43, Carbohydrate 214.2, Fiber 3.4, Sugar 199.6, Protein 1.2
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