Mint Jelly

[Greenleaves]

Now you have all heard me say how useless I am in the kitchen, but with the shorter days comming, I have decided to enrol at the local FE college on a 12 week course entitled " Baking for men"

The down side is you have to take along something that you have attempted to make.....burnt pans dont count! So I thought to myself that I always winge at the price of mint jelly so why not give that a go.

Am I being to ambitious and does anyone have a easy to follow recipe please?

[teakdesk]

This is a basic recipe for a variety of herbs.

It makes a lovely SAGE Jelly; I've never done it as mint but it should work.


Ingredients:-

2 cups water or 2 1/2-cups fruit juice or wine
1 cup fresh herbs
4 cups sugar
1/4 cup cider vinegar or lemon juice
3 ounces liquid pectin
fresh herb sprigs or 1/2 cup chopped herbs -- optional

Method:-

Bring the water or fruit juice to a boil and pour it over the fresh herbs. Cover and steep until the liquid has cooled.
Strain, pressing all the liquid and flavour out of the herbs.
In a non-aluminium saucepan combine 2 cups of herbal infusion with the sugar, lemon juice or vinegar, and the food colouring if you are using it.
Bring the mixture to a boil over high heat, and as soon as the sugar has dissolved, stir in the pectin. Return to a rolling boil, stirring, and boil for exactly 1 minute. Remove the jelly from the heat and skim off any foam.
If you are using fresh herbs as decoration, place a fresh herb sprig in each jar and hold it in place with a sterilized spoon or chopstick. When the jelly is nearly set, remove the spoon or chopstick and the sprig will stay in place. Stir chopped herbs into the jelly before pouring it into the jar. If the herbs do not stay suspended, stir the jelly occasionally until it thickens enough to hold.)

[Greenleaves]

Thanks Td

[rhonsal]

Good luck with your course - you never know we might see you on Great British Bake Off next year!!

[Alison]

I use apple juice as a base which provides the pectin. Chop up apples (usually use crab but any cooking type will do) into big chunks (no need to peel or core, just cut out any bad bits and wash them), put in a pan and just cover with water, add a load of mint and boil up. Cook until nice and mushed up. Strain overnight in a jelly bag but don't squeeze if you want a clear jelly. Measure the juice and add sugar based on the normal jelly ratios (can't remember off the top of my head but think it's 450g of sugar for every 600ml of juice). Heat slowly to dissolve the sugar and then bring to a rolling boil. Turn off the heat and stir through as much finely chopped mint as you want. Pour into steralised jars and you're done. Make loads every year to see me through the winter when I don't have fresh mint. 'Tis lovely.

[Greenleaves]

Thanks Alison

[Greenleaves]

Good luck with your course - you never know we might see you on Great British Bake Off next year!!

Yeah......washing up