Mint Jelly %%%%% Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Baking apples,
2 1/2 cup: Water,
About 4 cups sugar,
About 3 tbsp vinegar,
1/3 cup: Chopped mint,
Directions:
This recipe keeps well.
RECIPE #1 green food coloring
Wash the apples, cut into pieces, do not core or peel. Add water and
simmer slowly until the mixture becomes a thick pulp. Strain through
jelly bag. Measure juice and allow 2 cups sugar to each 2-1/2 cups
juice. This recipe should produce nearly 5 cups juice. Stir over low
heat until sugar has dissolved, then boil rapidly until setting point
is reached. Stir in the vinegar, mint, and a few drops of green food
coloring. Cool slightly, stir to distribute the mint, then put into
hot sterile jars. Cover, seal, and store.
Excellent when served with roast lamb.
Origin: Marguerite Pattens recipe cards Shared by: Sharon Stevens
Source from luhu.jp
RECIPE #1 green food coloring
Wash the apples, cut into pieces, do not core or peel. Add water and
simmer slowly until the mixture becomes a thick pulp. Strain through
jelly bag. Measure juice and allow 2 cups sugar to each 2-1/2 cups
juice. This recipe should produce nearly 5 cups juice. Stir over low
heat until sugar has dissolved, then boil rapidly until setting point
is reached. Stir in the vinegar, mint, and a few drops of green food
coloring. Cool slightly, stir to distribute the mint, then put into
hot sterile jars. Cover, seal, and store.
Excellent when served with roast lamb.
Origin: Marguerite Pattens recipe cards Shared by: Sharon Stevens
Source from luhu.jp
Tags
Dips/spread