Classic Mint Jelly
If you have approximately 1 hour to spend in the kitchen, Classic Mint Jelly might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe makes 30 servings with 56 calories, 0g of protein, and 0g of fat each. For 14 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of apple cider vinegar, water, pectin, and a handful of other ingredients are all it takes to make this recipe so tasty. 134 people have made this recipe and would make it again. It is brought to you by Serious Eats. It works well as a condiment. Overall, this recipe earns an improvable spoonacular score of 5%. Similar recipes are Mojito Jelly - Lime and Mint Jelly, Mint Jelly, and Jalapeño-Mint Jelly.
Servings: 30
Ingredients:
1 cup apple cider vinegar
2 cups packed chopped fresh mint leaves and stems
1 1/2 teaspoons Pomona's Universal Pectin
2 cups sugar
2 cups water
2 teaspoons calcium water (included in the Pomona's packet)
Equipment:
whisk
bowl
wooden spoon
pot
sieve
ladle
Cooking instruction summary:
Procedures 1 Whisk the sugar and pectin together in a medium bowl. Set aside. 2 Put mint leaves and stems in a large, heavy-bottomed pot and crush them gently with a wooden spoon. Add vinegar, water, and calcium water and bring to a boil over medium-high heat. Add the sugar-pectin mixture and return to a boil. Boil hard for one minute. 3 Pour jelly through a cheesecloth-lined sieve into a large bowl. Discard mint leaves. Pour jelly back into pot and return to a boil. Remove pot from heat. Ladle jelly into hot, sterilized jars and process in a hot water bath for 20 minutes.
Step by step:
1. 1
2. Whisk the sugar and pectin together in a medium bowl. Set aside.
3. 2
4. Put mint leaves and stems in a large, heavy-bottomed pot and crush them gently with a wooden spoon.
5. Add vinegar, water, and calcium water and bring to a boil over medium-high heat.
6. Add the sugar-pectin mixture and return to a boil. Boil hard for one minute.
7. 3
8. Pour jelly through a cheesecloth-lined sieve into a large bowl. Discard mint leaves.
9. Pour jelly back into pot and return to a boil.
10. Remove pot from heat. Ladle jelly into hot, sterilized jars and process in a hot water bath for 20 minutes.
Nutrition Information:
covered percent of daily need
