Fresh mint jelly
Instructions:
- You can substitute 3 tablespoons powdered
pectin for the liquid pectin. Dissolve it in ÿ cup
warm water before adding it to the mint mixture.
- 2 cups firmly packed mint leaves and stems (3 to 4 bunches)
- 2 cups water
- 3 tablespoons fresh lemon juice
- 3 1/2 cups sugar
- 3 ounces liquid pectin
- 2 drops green food coloring
- Place the mint in the jar of a blender with 2 cups water; blend for 10 seconds, until the mint is finely chopped. Place in a medium saucepot; bring to a boil. Remove from the heat; steep for 45 minutes to infuse the flavor. Strain into a bowl through a finemesh strainer lined with damp cheesecloth, squeezing out all liquid to yield 1 3/4 to 2 cups liquid.
- Return the mint water to a clean saucepan; add the lemon juice and sugar. Bring to a boil; cook for 1 minute; skim the surface. Add the pectin; return to a full boil; cook 1 minute more. Remove from heat; stir in the food coloring. Skim the surface. Pour into an 8-inch-square baking pan; let cool on a rack. Cover with plastic wrap; chill overnight.
- Run a paring knife around edges to loosen the jelly from the pan. Slice into 1/2-inch cubes; use an offset spatula to lift them from pan, and transfer to a serving dish.