Jalapeño peppers liven up traditional mint jelly. Try it with crackers and cheese and with lamb, chicken or pork.
Ingredients This recipe makes about 4 cups of jelly.
1 3/4 to 2 cups finely chopped fresh mint, divided
1 1/2 cups water
3 1/2 cups granulated pure cane sugar
3/4 cup apple cider vinegar
2 tbsp strained fresh squeezed lemon juice
1/8 cup (About 2 medium size jalapeño peppers) de-seeded and finely chopped
1 pouch liquid fruit pectin
Lets make some jelly
1. Bring 1 1/2 cups mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible, discard mint or feed it to your chickens.
2. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat, stir in pectin and remaining finely chopped mint.
Hint add a few drops of green food coloring for a deeper green color.
3. Ladle into two sterilized pint jars or four 1/2 pint jars and process for 10 – 15 minutes.
* Liquid fruit pectin, an ingredient that helps form a gel, is available in the produce or jams and jellies aisle of many supermarkets. Be sure to use the liquid version. While pectin is also available in crystals, the two forms are not interchangeable.
Hint Use the kind of peppers you like. All work well except for bell peppers. Use any sweet, mild or hot chilli type pepper you have in your garden in this recipe.
This recipe has vinegar in it. Do not use aluminum pans!
Be inventive Omit mint and peppers and use herbs that you like.
Make basil jelly for a fun tasty jelly. What a great addition for almost any tomato or cheese based recipe. How about basil jelly on your fresh baked pizza?
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