Mint Jelly recipe, anyone?

me&thegals

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Hi--I'm looking for a recipe that is tested and great! I've found lots of recipes online but prefer one that one of you knows to be wonderful. I have gobs of chocolate mint to use up---mmmmm!! Thank you!
 

miss_thenorth

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I have never made it but it sounds delish! I would just go ahead and use a recipe online--I would imagine thay are all pretty much the same anyway.

When we lived up north, I made chikecherry jelly, and rosehip jam and jelly. I got the recipes online and all were great.
 

Nuggetsowner:)

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Here is the recipe that I use. I have also used Chocolate mint in this recipe. It is from the ball book of preserving. Just for your info I do double this and it works fine as well.

1 cup firmly packed mint leaves
1 cup boiling water
4 cups apple juice
2 Tablespoons lemon juice
3 cups sugar
Green food coloring (optional)

Put mint leaves in a bowl; add boiling water;let stand1 hour. Strain mint leaves, pressing to extract the juice. Measure 1/2 cp mint extract. Combine mint extract, apple juice, and lemon juice in a large saucepot. add sugar, stirring until dissolved. Bring to a boil over high heat, stirring constantly. Cook to jelling point -or untill jelly sheets from a spoon. Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired. Ladle into hot jelly into hot jars, leaving 1/4 inch headspace. Adust two piece caps. Process 10 minutes in a boiling water canner.
 

patandchickens

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Is there anything that mint jelly is really good for except serving with lamb? (which I'm not into. The mint jelly part, not the lamb part). I have all the mint in the world and keep being tempted, but then what would I *do* with it?

Pat
 

me&thegals

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Patandchickens, I was actually thinking of putting it on toast and crumpets :)

Thanks, Nuggetsowner!
 

prairie girl

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Pat I have a recipe for jalapeo mint jelly - it's a small batch recipe that is wonderful with cheese and crackers. Would that interest you?
 

me&thegals

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hey--it would interest ME for sure! I have both going right now. I have a friend who makes goat cheese. Somehow I can picture a layer of goat cheese with your interesting-sounding concoction on top :)
 
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