2 cups tightly packed mint leaves and few tender stems
2 cups water
1/4 cup lime juice or rice vinegar
3-1/2 cups granulated sugar
1/2 cup liquid pectin or 1 pouch
Jellies are a favourite way to savour the taste of summer. Delicious condiments to give away or use all winter. Substitute basil or tarragon for the mint, if desired. Home-made mint jelly is neither as sweet or as bright green as the commercial variety.
Place mint leaves in a food processor or coarsely chop by hand. Combine with water in a pot. Bring to a boil stirring occasionally and then simmer 5 minutes. Remove from heat and let stand for 2 hours or until cool.
Strain mixture through a fine sieve or cheesecloth, pressing on herbs to get maximum amount of flavor.
Measure 1-3/4 cups herb liquid into a pot. Add lime juice and sugar. Bring to a boil, stirring occasionally then add pectin. Return to boil, boil 1 minute and remove from heat.
Skim foam from jelly. To keep for longer than 2 weeks, place in sterilized canning jars. Cap with sterilized lid. For more immediate use, place in clean jars and refrigerate for up to 1 month.
Makes 6-1/2 cup jars.