Jalapeño peppers and a double hit of mint liven up traditional mint jelly. Try it with crackers and cheese and with lamb or chicken.
Recipe information
Yield
Makes 4 cups
Ingredients
1
1
3
3
2
2
1
Need to make a substitution?
Preparation
Step 1
1. Bring 1 1/2 cups (375 mL) mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
Step 2
2. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.
Step 3
3. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
Variation: Lemon Balm Jelly
Step 4
Use lemon balm leaves in place of the mint and omit the jalapeño peppers.
