This mint jelly for lamb is a traditional recipe made with fresh mint.
Ingredients
- 1 ½ cups packed fresh mint leaves and stems
- 2 ¼ cups boiling water
- 2 tablespoons lemon juice
- 1 drop green food color
- 3 ½ cups white sugar
- 3 fluid ounces liquid pectin
Directions
Step 1
Rinse off mint leaves and stems; place them into a medium saucepan. Crush with a potato masher or the bottom of a jar or glass. Add boiling water; cover and let stand for 10 minutes.
Step 2
Strain mint mixture; measure out 1 2/3 cups mint and return to the saucepan. Stir in lemon juice and food coloring. Mix in sugar and place the pan over high heat. Bring to a boil, stirring constantly. Stir in pectin; boil mixture for 1 minute, stirring constantly.
Step 3
Remove from heat and skim foam off the top using a large metal spoon. Transfer mixture to hot, sterile jars and seal.
Step 4
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 86 | |
% Daily Value * | |
Sodium1mg | 0% |
Total Carbohydrate22g | 8% |
Dietary Fiber0g | 0% |
Total Sugars22g | |
Vitamin C1mg | 6% |
Calcium3mg | 0% |
Potassium10mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this