This mint jelly for lamb is a traditional recipe made with fresh mint.
Ingredients
- ½ cups packed fresh mint leaves and stems: 1 piece
- ¼ cups boiling water: 2 piece
- lemon juice: 2 Tbsp
- drop green food color: 1 piece
- ½ cups white sugar: 3 piece
- fluid ounces liquid pectin: 3 piece
Metric Conversion
Stages of cooking
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Rinse off mint leaves and stems; place them into a medium saucepan. Crush with a potato masher or the bottom of a jar or glass. Add boiling water; cover and let stand for 10 minutes. Dotdash Meredith Food Studios
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Strain mint mixture; measure out 1 2/3 cups mint and return to the saucepan. Stir in lemon juice and food coloring. Mix in sugar and place the pan over high heat. Bring to a boil, stirring constantly. Stir in pectin; boil mixture for 1 minute, stirring constantly. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Remove from heat and skim foam off the top using a large metal spoon. Transfer mixture to hot, sterile jars and seal. Dotdash Meredith Food Studios
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 10 minutes. Dotdash Meredith Food Studios
