BASIL JELLY RECIPES

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MINT JELLY RECIPE | GOOD FOOD



Mint jelly Recipe | Good Food image

Good old-fashioned mint jelly is easy to make and especially useful if you have the herb growing rampant in the garden. Try using different mint varieties such as peppermint, spearmint or apple mint. You don't need to add food colouring but it adds to the effect. It's perfect with crumbed cutlets or a lamb roast. Herbs are easy to grow, even if you only have room for a few pots on a windowsill.

Provided by Caroline Velik

Categories     Side Dish

Total Time 45 minutes

Yield MAKES 3 1/2 cups

Number Of Ingredients 8

1kg granny smith apples
1 litre water
1/2 cup lemon juice
2 cups fresh mint leaves, plus 20 leaves extra, finely chopped
About 3 cups sugar
3 drops green food colouring (optional)
 
 

Steps:

  • Cut apples into thick slices but do not peel or core. Combine apples, water, lemon juice and two cups mint leaves in large saucepan, bring to boil and cook for 10 minutes until apples are soft. Strain mixture through muslin-lined sieve, over a bowl and stand overnight.

    Measure strained juice and return to a large, clean saucepan. Add one cup of sugar for each cup of juice and stir over heat until sugar is dissolved.

    Bring to boil and boil rapidly for 15 minutes or until setting point is reached. Add a few drops of food colouring to give desired colour. Remove from heat and add chopped mint leaves.

    Allow to stand for 10 minutes and stir the mint through to disperse evenly. Pour into sterilised jars.

    * Caroline Velik's crumbed lamb culets


    Tips on storing fresh herbs:

    I am a fan of food-storage bags for prolonging the life of cut herbs as they draw out excess moisture. To achieve a similar result, you can wrap the herbs in a paper towel and store in a plastic container, with a tight-fitting lid, in the fridge. Instead of storing leftover herbs in a bunch, where you can easily forget about them, why not make a marinade or pesto, which keeps in the fridge for up to a week and becomes an instant flavour hit in many dishes.

    Otherwise, try freezing leftover herbs. Simply pick the leaves, then chop finely or use a food processor for the task. Add enough water to form a thick paste, then freeze in ice cube trays. When frozen, place in labelled freezer bags and you'll have instant flavour to add to sauces and soups. This works well with basil, parsley and tarragon.

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