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.
- Portion size 5 servings
- Credits : Canadian Living Magazine:September 2012
- 2 cups lightly packed fresh mint leaves
- 1/2 cup white wine vinegar
- 1 pkg (57 g) fruit pectin crystals
- 4 cups granulated sugar
MethodIn 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.
Nutritional facts Per 1 tbsp: about
- Sodium 1 mg
- Protein 0 g
- Calories 42.0
- Total fat 0 g
- Potassium 1 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 11 g