Mint Jelly

There is a plethora of mint growing at Chez Lolly this summer.  What's not being used in mint juleps needed to be put to use!  A quick search of the CERTO website gave us this awesome recipe for mint jelly.  I plan on serving this with goat cheese and crackers or maybe as a topping on lamb kabobs or lamb burgers.

Make sure you have all ingredients measured and ready to go before you start the jelly making process.  It goes quickly once you start.

1 ¾  cups mint infusion (about 1-1/2 cups firmly packed fresh mint leaves with stems)

2 ¼ cups water

2 T.  fresh lemon juice

1- 2 drops green food coloring

3 ½ cups sugar, measured into separate bowl

½ t.  butter

1 pouch CERTO Fruit Pectin

Bring boiling water canner, half full with water, to simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water.  Pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use.  Drain jars well before filling.

Wash mint leaves and stems; finely chop or crush.  Place in saucepan; add water.  Bring to boil.  Remove from heat; cover and let stand 10 minutes.  Place three layers of damp cheesecloth or a jelly bag in large bowl.  Pour prepared infusion into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops.  Press gently.

Measure exactly 1 ¾ cups prepared infusion into 6 or 8-qt. saucepot.  (If needed, add up to 1/2 cup water for exact measure.)  Add lemon juice and food coloring.  Stir in sugar. Add butter to reduce foaming.

Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.  Stir in pectin.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands tightly.  Place jars on elevated rack in canner.  Lower rack into canner.  (Water must cover jars by 1 to 2 inches.  Add boiling water, if necessary.)

Cover; bring water to gentle boil.  Process 5 minutes.  Remove jars and place upright on a towel to cool completely.  After jars cool, check seals by pressing middles of lids with finger.  (If lids spring back, lids are not sealed and refrigeration is necessary.)