Jalapeño Mint Jelly

condiment/spread vinegar mint edible gift jalapeño boil

Eleanor Topp

Makes 4 cups

Source

Ingredients

1 3/4 cups (425 mL) finely chopped fresh mint, divided

1 1/2 cups (375 mL) water

3 1/2 cups (875 mL) granulated sugar

3/4 cup (175 mL) cider vinegar

2 tbsp (25 mL) strained fresh lemon juice

2 jalapeño peppers, finely chopped

1 pouch liquid fruit pectin

Method

1. Bring 1 1/2 cups (375 mL) mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.

2. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.

3. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .

Use lemon balm leaves in place of the mint and omit the jalapeño peppers.