Tested till perfect Fresh Mint Jelly
Fresh Mint Jelly
Photography by Edward Pond

Fresh Mint Jelly

Fresh mint and white wine vinegar create a sweet, tangy jelly that's much nicer than store-bought ones. Once you try it, you'll see it goes with more than just lamb. Try it on zippy cheese canapés, in vinaigrettes or tossed with fruit. You can use any mint for this jelly; spearmint is milder, while peppermint is stronger. Or try lemon mint, pineapple mint, even chocolate mint – or a blend. Just do a taste-test of a small batch of the infusion first.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine:September 2012

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 3 hours
  • Portion size 5 cups

Ingredients

  • 2 cups 2cupslightly packed fresh mint leaves
  • 1/2 cup 1/2cupwhite wine vinegar
  • 1 pkg (57 g) 1pkg (57 g)fruit pectin crystals
  • 4 cups 4cupsgranulated sugar
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Preparation

In saucepan, combine mint with 3-1/2 cups water; bring to boil over high heat, gently mashing with wooden spoon. Remove from heat. Cover; let stand for 15 minutes.

Pour mint mixture into damp jelly bag suspended over large glass measure or bowl. Let drip, without squeezing bag, until mint infusion measures 3 cups, about 2 hours. (See Tip, below.)

In large Dutch oven, stir together mint infusion, vinegar and pectin. Bring to boil over high heat, stirring often. Gradually stir in sugar; return to full rolling boil over high heat, stirring often. Boil hard, stirring constantly, for 1 minute.

Remove from heat. Stir and skim off foam for 5 minutes.

Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics)

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.

Additional information :
Test Kitchen Tip

Measure Up
When measuring the infusion for this jelly, use a 1-cup measuring cup multiple times rather than a single large cup (such as a 4-cup measure). Large glass measures tend to be less accurate, and the different amount of liquid can throw off the balance of
ingredients.

Nutritional Information Per 1 tbsp: about

cal 42 pro 0g total fat 0g sat. fat 0g
carb 11g fibre 0g chol 0mg sodium 1mg
potassium 1mg
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