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Fresh Mint Jelly

by

Yield: Makes about 2 pints.

This is, of course, the traditional accompaniment for lamb -- and oh, so good!

Ingredients:

  • 1 cup fresh mint leaves and stems, firmly packed
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 3-1/2 cups sugar
  • 4 drops green food coloring
  • 3 ounces (1/2 bottle) liquid fruit pectin

Instructions:

Wash the mint, but do not remove the leaves from the stems. Drain, then place in a heavy saucepan. Bruise the mint with the bottom of a heavy glass tumbler. Add vinegar, water, and sugar, and bring to a full, rolling boil over high heat, stirring until the sugar melts. Add the coloring and pectin and return to a full boil, stirring constantly. Boil hard for 30 seconds. Remove from heat, and skim. Pour through a fine sieve into hot sterilized jelly glasses. Seal.
Updated Thursday, September 27th, 2007
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