Mint Jelly Recipe
Just as good for "dainty" company sandwiches of cucumber/tomato/watercress, Black Forest ham, or Greek gyros as for basting that perfect lamb for grilling or roasting.
- ½ cup tightly packed mint leaves
- ½ cup vinegar
- 1 cup water
- 3 drops green food coloring (optional)
- 3 ½ cups sugar
- 1 package powdered pectin
In a medium saucepan, combine the mint leaves, vinegar, water, and food coloring, if using. Add sugar, stir, and bring to a rolling boil over medium-high heat for 15 minutes, stirring constantly.
Add pectin and return to a boil for ½ minute, stirring constantly. Strain mint leaves and pour jelly into sterilized jars. Cover tightly.