Mint Jelly
Tidbits...I had an abundance of mint in my herb garden and made this versatile jelly than couples extremely well with red and white meat.
Ingredients
- Mint Leaves - 2 large handfuls
- Sugar - variable
- Lemon - 1/2 (juice only)
- Granny Smith or Renette Apples - 1 kg
Instructions
- Prepare an infusion of mint. Marinate fresh mint leaves in 2 and 1/2 liters of boiling water in a covered bowl for at least 1 hour.
- In the meantime peel the apples and cut in thin pieces cover with water (about 2 liters) and cook until completely softened. Pass them through a strainer preserving the juice and add juice of 1/2 lemon. Weigh apple mixture and add a comparable amount of sugar (or a bit less) Cook apple juice and sugar stirring frequently until it thickens. (you can use sure jell if desired) Add mint infusion and a few fresh mint leaves.
- Put hot jelly into sterilized jars and seal tightly.
