Mint Jelly

Mission Accomplished! I’ve completed my first jelly attempt, and I think it was a success. The Mint Jelly turned out great–subtle flavor, little bit of a lemony tang, and just the right balance of thickness to spread-ability.

To start, I chopped up two large bunches of mint, stem and all (the stem is as flavorful as the leaves). I heated the water just to a boil, then let the mint steep overnight. The next day, I strained it, added the remaining ingredients, and voila–my first jelly.

The color is definitely not the bright green you see in commercial jellies, but I prefer the natural color, with no added dye. Though traditionally used as a topping for lamb, I’d encourage you to use this in other ways, too–the original person who requested it swears by its use in peanut butter and jelly sandwiches!

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