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
FESTIVE MINT JELLY
This festive-looking jelly from Naomi Giddis of Two Buttes, Colorado, can be served with lamb or used as a dessert topping. With its bright-green color, the jelly makes a great gift, too.
Provided by Taste of Home
Time 25m
Yield 11 half-pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water and mint to a boil. Remove from heat; cover and let stand 15 minutes. Strain, reserving 3-1/3 cups liquid (discard remaining liquid)., In a Dutch oven, combine sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cook and stir 1 minute. Add pectin; return to a boil. Cook and stir 1 minute. Remove from heat; let stand 5 minutes., Skim off foam. Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars in canner with simmering water ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
BETTY'S MINT JELLY
An easy fuss free recipe from a friends mother. I had to publish it before the recipe written on a piece of paper disappears forever. It's a recipe whereby I would always have the ingredients therefore will never go without.
Provided by Tazibarn
Categories Jellies
Time 15m
Yield 5 Small Jars, 15 serving(s)
Number Of Ingredients 4
Steps:
- Disolve sugar in the vinegar. Use a small amount of this mixture to disolve the gelatine. Add the disolved gelatine back into the vinegar sugar mixture. Add finely chopped mint and green food colouring if needed.
- Pour into steralised jars and store in the fridge.
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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