I naively planted some spearmint in my garden a few years back and now I could sell it at farmer’s market I have so much. I’ve always wanted to try and make homemade mint jelly and found a recipe that I had clipped from Saveur magazine (issue #42).
Megan Wetherall, a food writer and frequent contributer to Saveur, provided a recipe for jelly and sauce. I am not a fan of the bright green mint jelly but have always loved the Rosebud Farms Jelly from England, even at its premium price. After having made this jelly, I now understand the premium price point. Six pounds of green apples later, I had 2 precious jars of jelly. The flavor of apple and mint was very nice, but next time I will add twice as much mint.
The food processor makes quick work of chopping the mint.
Making the “apple juice” is easy; this step prepares the pectin base for the jelly. I got about 2 cups, so I used 2 cups of sugar.
After boiling the mint with the apple pectin to 220 degrees, I was left with 2 cups of mint jelly and a beautifully fragrant house. Time to call the butcher for some lamb!
Click here for the Mint Jelly Recipe from Saveur.