This recipe appears in:Preserved: Classic Mint Jelly
If you're planning to serve grilled or roasted lamb for Easter dinner, skip the neon green store-bought mint jelly and whip up this simple homemade version. Mildly sweet and pleasingly tart, it bursts with fresh mint flavor. The jelly has a muted, golden hue not unlike that of chamomile tea. If you must, add a single drop of green food coloring, which will impart a natural-looking pale green color. After the Easter feast, use the jelly to pump up cold lamb sandwiches, or combine it with fresh lime juice to make a mojito-inspired glaze for grilled shrimp.
Adapted from Putting Food By by Ruth Hertzberg, Janet Greene, and Beatrice Vaughan
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
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- 2 cups sugar
- 1 1/2 teaspoons Pomona's Universal Pectin
- 2 cups packed chopped fresh mint leaves and stems
- 1 cup apple cider vinegar
- 2 cups water
- 2 teaspoons calcium water (included in the Pomona's packet)
Whisk the sugar and pectin together in a medium bowl. Set aside.
Put mint leaves and stems in a large, heavy-bottomed pot and crush them gently with a wooden spoon. Add vinegar, water, and calcium water and bring to a boil over medium-high heat. Add the sugar-pectin mixture and return to a boil. Boil hard for one minute.
Pour jelly through a cheesecloth-lined sieve into a large bowl. Discard mint leaves. Pour jelly back into pot and return to a boil. Remove pot from heat. Ladle jelly into hot, sterilized jars and process in a hot water bath for 20 minutes.