Mint Jelly
Fresh and colorful, this is the perfect condiment to serve with lamb. It can also be used to make cookies such as thumbprint, linzer, etc.
Ingredients
- 2 cups fresh mint (packed), washed and chopped tips & tricks
- 3 cups cold water
- 1/2 tsp. lemon zest, finely chopped
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 1 3/4 ounces (50 g) pectin
- 3 1/2 cups granulated sugar
- 1/8 tsp. pure peppermint extract
- 4-5 drops green food coloring (natural or commercial) see Recipe
Directions
- In a large saucepan, add mint, pour in water and add lemon zest. Stir well and bring to a boil. Cover, turn off the heat and let it sit for 20 minutes.
- Meanwhile, place a fine sieve over a bowl lined with cheesecloth; set aside.
- Remove from the heat and strain the mint mixture through the prepared sieve. Gather the cheesecloth and gently but firmly, squeeze it to extract more juice; discard the solids from the cheesecloth. Return the liquid to a saucepan and add lemon juice.
- In a large bowl, add pectin and sugar; stir well. Add the pectin mixture to the infused mint mixture. Add peppermint extract and a few drops of green food coloring. Stir again and bring the mixture to a boil; cook for 2 minutes. If there’s foam on top, skim it off with a spoon. Reduce the heat to medium and cook for 10 minutes.
- Transfer the mint mixture to the prepared jars and process them in a water bath for 15 minutes.