1/2 c Vinegar Green coloring 1 c Water 3 1/2 c Sugar 1/2 c Mint leaves 1/2 c Commercial pectin (boxed) Combine vinegar, water, mint leaves, and enough coloring to give tint desired. Add sugar, stir, and bring to a boil. Add pectin at once, stirring constantly, and bring again to a full boil for 1/2 minute. Strain off mint leaves and pour into glasses. **When cold, cover with paraffin. Approximate yield: 6 (6 oz.) glasses. My note: The newer directions call for the jelly to be sealed while scalding hot. I've also put lids on and put it in the freezer. If you have trouble with thickening use more pectin. From: America's Cook Book Shared By: Pat Stockett
How To make Mint Jelly's Videos
Canning MINT Jelly Y'all ????
Making mint jelly
I thought I'd dissed the mint enough so to balance it up, I did a clip using it as we cruise towards Christmas. Recipe: 1 kg granny smith apples 1 liter water 1/2 cup lemon juice 2 cups mint leaves + 20 leaves extra (finely chopped) about 3 cups sugar (1 cup per cup of strained cooked apple and mint liquid) optional is some green food colour.
Apple And Mint Jelly Recipe | Good Housekeeping UK
Watch our step-by-step video to find out how to make apple and mint jelly.
Makes about 375g (13oz) Ingredients: 1kg (2¼lb) cooking apples, chopped 50g (2oz) fresh mint, roughly chopped, plus extra 2tbsp 25ml (fl oz) lemon juice 50ml (2fl oz) cider vinegar Golden caster sugar
1. Put apples in a stockpot or large pan. Add mint and 600ml (1pint) cold water.
2. Bring to boil then reduce heat, cover and simmer for about 1hr, or until apples are soft and pulpy, adding lemon juice and vinegar for last 5min of cooking.
3. Strain mixture through a colander lined with muslin, set over a large bowl. Once all liquid has passed through, discard pulp.
4. Measure liquid and pour into a pan add sugar, using 225g (8oz) sugar for every 300ml (½pint) liquid.
5. Stir over a low heat, without boiling, until sugar has dissolved. Bring to boil uncovered, without stirring, for about 10min or until jelly sets when tested on a cold saucer. Put a teaspoon of jelly on saucer, push with a finger and it will wrinkle if set.
6. Turn off heat and stand for 10min, then stir in extra mint.
7. Pour into hot sterilised jars and seal immediately.
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Classic Mint Jelly Recipe
Mint jelly is typically a staple addition to lamb-filled dishes. However, this classic mint jelly recipe is a traditional option that's perfect for sweet and savory dishes.
#Mint #Jelly #Classic
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Mint Jelly Sauce: Basic Series Episode 2
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