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.