Friday, April 16, 2010

April Can Jam - Mint Jelly

April's Can Jam was herbs, and since the only herbs really going here are the chives and mint (and what the heck can you can with chives in it?), I needed to find something to do with mint. Besides mojitos. Which is normally what I make with my mint, in my Mexican pot, called "the Mojito Pot". And even though I was totally aghast at using up all my mint, and had to find more at the store (but, hey! I managed to find organic AND local (like 13.3 miles local!) mint) all I can say is:

Mmmm. Ymmmm. Smack, smack. Mmmm.

I just pulled my first (and it will not be my last!) batch of mint jelly out of the canner. I have never tasted anything like it! I'm totally blissing out here.

Mmmm. Golden jars of minty goodness.

The recipe, from Ball Complete book of Home Preserving

Mint Jelly (makes 4 half-pints)

1-1/2 cups fresh mint leaves, packed
2-1/4 Cups water
2 T lemon juice
3-1/2 Cups sugar
One packet liquid pectin

Prepare jars, canner, and lids. Wash, dry, and chop the mint fine.

Combine mint and water in a small saucepan. Bring to boil. Turn off heat and cover, letting it steep for 10 minutes. Strain through a jelly bag.

In a large saucepan, mix 1-3/4 Cup minty liquid with lemon juice and sugar. Bring to a boil, stirring constantly. When boiling so hard, you can't stir it down, add pectin and boil hard one minute. Remove from heat.

Skim scum, pour into jars leaving 1/4" headspace, process 10 minutes.