If you’ve never tasted mint jelly before you should not expect to enjoy it on toast. It is meant to be served with lamb in the same way that cranberry sauce is often served with turkey. Mint jelly serves as a garnish for meats with strong flavor such as lamb and mutton and has a sweet/savory taste based on the amount of mint flavoring you want to add. Although it is an acquired taste it is quite addictive and is a great sense experience with other types of meat as well. Best of all it is easy to make and can be stored for about half a year in jar form when done properly.
- 6 cups of apple juice
- 1 cup of apple cider vinegar, although you can get a similar taste with one half a cup
- 4 cups of crushed fresh mint leaves, the type of mint chosen here is important but most commonly apple mint should be used
- 12 cups of sugar
- 12 ounces of liquid pectin, usually sold as two six ounce bottles
- (optional) 2 teaspoons of mint flavoring
- (optional) green food coloring
Preparation And Storage
Boil the apple juice, apple cider vinegar, and mint leaves in a large pot for fifteen minutes before stirring the sugar in one cup at a time. Add the pectin all at once and boil for a minute, then strain. Finally, add any mint flavoring and food coloring you like based your desired taste and shade. Once this is done you can pour the mixture into sterilized jelly jars. This will make about fifteen to twenty small jars that are safe to seal with paraffin wax. Good mint jelly can command somewhat high prices if you’re willing to sell it, with prices ranging from $3 to $15 a jar based on quality and reputation.