Sunday 30 September 2012

Mint Jelly. 2 Recipe.

Mint Jelly Recipe 1.

Ingredients
4-1/2 cups water
3 cups packed fresh mint, crushed
7 cups sugar
1/4 cup bottled lemon juice
2 to 4 drops green food coloring
2 pouches (3 ounces each) liquid pectin

Directions
In a large saucepan, bring water and mint to a boil. Remove from the heat; cover and let stand for 15 minutes. Strain, reserving

3-1/3 cups liquid (discard remaining liquid).
In a Dutch oven, combine the sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cover and stir for 1 minute.

Add pectin; return to a boil. Cook and stir for 1 minute. Remove from the heat; let stand for 5 minutes.
Skim off foam. Pour hot liquid into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a

boiling-water bath. Yield: 11 half-pints.
Nutritional Facts
1 serving (2 tablespoons) equals 62 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 16 g carbohydrate,

trace fiber, trace protein.
----------
Mint Jelly Recipe 2.
Ingredients

2 cups fresh mint leaves, chopped
1/2 cup water
1/2 cup sugar
4 cups apple juice
green food coloring (optional)
Preparation

1Wash and mince mint leaves to equal 2 cups.
2Add water and sugar, let stand several hours. Heat to boiling and strain.
3Color 4 cups apple juice with green food coloring.
4Cook and when nearly to jellying point add 1 to 2 tablespoon of mint juice.
5Finish cooking, skim, pour into sterile glasses and seal.
------
Other combinations
Lime-Strawberry,
Blueberry- Rhubarb.
Pineapple-Rhubarb,
Strawberry –Rhubarb Jam
Plum and Pineapple Jam

No comments:

Post a Comment