Sunday 21 October 2018 photo 4/12
Mint Jelly Recipe
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.
This simple apple jelly is pumped up by the deliciously fresh and herbal qualities of mint.
Directions. Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Place a rack in the bottom of a large stockpot and fill halfway with water.
Wash the mint, but do not remove the leaves from the stems. Drain, then place in a heavy saucepan. Bruise the mint with the bottom of a heavy glass tumbler.
Directions. Crush mint leaves (I did a rough chop). Add water. 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. Pour into sterilized jelly glasses and seal.
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