A good old fashion Christmas or Easter jelly used commonly with lamb.
Things You'll Need
- 1 cup mint leaves tightly packed
- 1 cup water
- 1/2 cup cider vinegar
- 3 1/2 cups sugar
- 3 oz liquid pectin
- a few drops green food coloring
Wash the mint leaves well and remove the larger stems. Combine mint, vinegar, water and sugar into a large pan and bring to a full boil on high heat. You will need to stir continually to avoid burning the sugar. When it comes to a hard boil remove from the heat.
Add food coloring, about 5 or 6 drops, add the pectin and then return to the heat and bring back to a boil. Stir at a full boil for 30 seconds.
Remove from the heat and skim the excess mint leaves from the top. Strain through a two layers of dampened cheesecloth.
You should have about 1 pint of jelly. You can cool and serve or you can preserve it by pouring it while still hot into two hot sterile jelly jars. Use lids with canning seals and allow to cool to seal. They make nice little colorful gift jars.
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