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!
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.
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?
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