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
Mint Gelee
Vibrant green mint gelee
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Mint Jelly Sausage
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Sausage Contributors: Mark Boxallo Art: Sausage Score Art:
With a huge amount of mint growing on the allotment and a bag of windfall apples, I decided to make mint jelly.
Canning Mint Jelly
Recipe for canning mint jelly. Canning for beginners made easy. Print the recipe here:
Fine mesh strainer:
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.
Grilled Lamb Shoulder Chop with Fresh Mint Jelly
Lamb shoulder chops are a nice, and much cheaper, alternative to the more popular loin chops. As you'll see, we do our take on the classic mint jelly and turn an old cliché into a new and flavorful sauce.