Ahhh! Fresh mint, the gift that keeps on giving everywhere in the garden. It’s persistent… What better way to curb it than turning it into mint jelly. Fresh mint jelly, perfect for gift giving or serving with your favourite lamb roast.
The last time in tried buying it in a store, the only jar of “mint” jelly contained no mint, just “flavouring”, Go figure. Once you try this mint jelly, you will never want to be without it. Thanks to Canadian Living for this recipe.
To make approximately 5 250 ml jars.
Ingredients
2 cups lightly packed fresh mint leaves
1/2 cup white wine vinegar
1 pkg Powdered fruit pectin
4 cups Sugar
Directions
In a saucepan, combine mint with 3 1/2 cups of water. Bring to a boil over high heat, gently mashing with a wooden spoon. Remove from the heat, cover and let stand for 15 minutes.
Pour the mint mixture into a damp jelly bag suspended over a large glass measuring bowl. Let drip without squeezing the bag, until the mint infusion measures 3 cups, about 2 hours.
In a large pot, stir together the mint infusions, vinegar and pectin. Bring to boil over high heat, stirring often. Gradually stir in the sugar, return to full rolling boil over high heat, stirring often. Boil hard, stirring constantly for one minute,
Remove from heat. Stir and skim off any foam for 5 minutes. Fill hot 250 ml jars, leaving 1/4 inch headspace. Wipe the jar rims clean, place clean lids on the jars and tighten. Place in a steam canner for 10 minutes (when the dial reached the green line). Remove the lid carefully, leave the jars in the uncovered canner for another five minutes.