Jellies - Mint jelly recipe without pectin
Author: Lynn Santos
How to make tasty mint jelly recipe with powdered pectin, Mayhaw jelly without added pectin; Try using different mint varieties such as peppermint, spearmint or apple mint.
How to Make Mint Jelly
With so much mint growing, we harvested a bunch of it to make a double batch of this easy to make, yet so delicious, mint jelly.
Provided by: S Jones
Yields: 0 servings
Number of ingredients: 6
Provided by: S Jones
Yields: 0 servings
Number of ingredients: 6
Ingredients:
- 2 cups mint leaves
- 4 cups water
- 2 TBSP lemon juice
- 1.75oz (50g) pectin
- 3 1/2 cups sugar
- 1/2 tsp butter, (optional)
How to cook:
- First, wash, dry and roughly chop the mint leaves.
- Add the leaves and the water to a large saucepan.
- Bring to the boil. You can crush the leaves with a potato masher to get more flavour if you wish.
- Turn off the heat and let stand for at least 10 minutes. If you want a stronger mint flavour, let it stand for up to 30 minutes.
- Strain the leaves out, measuring 3 cups of the liquid as you do.
- Add the 3 cups of liquid back into the saucepan with the lemon juice and food colouring (add drops until you get the desired colour) if adding. Add the butter, if using.
- Whisk in the pectin and bring the mixture back to the boil.
- Slowly add in the sugar, whisking as you go, making sure the sugar is being stirred through and dissolves. Once the mixture reaches a rapid boil, cook for an additional 2 minutes before pouring into sterilised jars.
- If canning, make sure to follow proper canning instructions for processing - usually 10 minutes in a water bath.
Tags:
Mint jelly
Good old-fashioned mint jelly is easy to make and especially useful if you have the herb growing rampant in the garden. Try using different mint varieties such as peppermint, spearmint or apple mint. You don't need to add food colouring but it adds to the effect. It's perfect with crumbed cutlets or a lamb roast. Herbs are easy to grow, even if you only have room for a few pots on a windowsill.
Provided by: Caroline Velik
Total time: 45 minutes
Yields: 3 items
Number of ingredients: 6
Provided by: Caroline Velik
Total time: 45 minutes
Yields: 3 items
Number of ingredients: 6
Ingredients:
- 1kg granny smith apples
- 1 litre water
- 1/2 cup lemon juice
- 2 cups fresh mint leaves, plus 20 leaves extra, finely chopped
- About 3 cups sugar
- 3 drops green food colouring (optional)
How to cook:
- Cut apples into thick slices but do not peel or core. Combine apples, water, lemon juice and two cups mint leaves in large saucepan, bring to boil and cook for 10 minutes until apples are soft. Strain mixture through muslin-lined sieve, over a bowl and stand overnight.
- Measure strained juice and return to a large, clean saucepan. Add one cup of sugar for each cup of juice and stir over heat until sugar is dissolved.
- Bring to boil and boil rapidly for 15 minutes or until setting point is reached. Add a few drops of food colouring to give desired colour. Remove from heat and add chopped mint leaves.
- Allow to stand for 10 minutes and stir the mint through to disperse evenly. Pour into sterilised jars.
- * Caroline Velik's crumbed lamb culets
- Tips on storing fresh herbs:
- I am a fan of food-storage bags for prolonging the life of cut herbs as they draw out excess moisture. To achieve a similar result, you can wrap the herbs in a paper towel and store in a plastic container, with a tight-fitting lid, in the fridge. Instead of storing leftover herbs in a bunch, where you can easily forget about them, why not make a marinade or pesto, which keeps in the fridge for up to a week and becomes an instant flavour hit in many dishes.
- Otherwise, try freezing leftover herbs. Simply pick the leaves, then chop finely or use a food processor for the task. Add enough water to form a thick paste, then freeze in ice cube trays. When frozen, place in labelled freezer bags and you'll have instant flavour to add to sauces and soups. This works well with basil, parsley and tarragon.
Refined Sugar-free Mint Jelly
With no pectin and no white sugar this is a healthier version of mint jelly. Perfect for roast lamb, burgers, lamb koftas and in dips too.
Provided by: Karon Grieve
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: British
Number of ingredients: 4
Provided by: Karon Grieve
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: British
Number of ingredients: 4
Ingredients:
- 150 g mint leaves (fresh mint leaves plus extra 4 tablespoons of chopped mint leaves to add at the end of cooking.)
- 450 g cooking apples
- 1 lt apple juice (organic apple juice)
- 125 ml white wine vinegar
Nutrition:
- Calories: 363 kcal
- Carbohydrate: 85 g
- Protein: 7 g
- Fat: 2 g
- Saturated Fat: 1 g
- Sodium: 61 mg
- Fiber: 23 g
- Sugar: 47 g
- Serving Size: 1 serving
- Roughly chop the apples, there is no need to core or peel them, and heat these in a pan along with the mint leaves (roughly chopped) and enough water just to cover and no more.
- Simmer for approximately 20 minutes until apples are pulpy.
- Remove from heat and carefully pour this mixture into a jelly bag suspended over a large bowl (see my resources page on jelly making for more information).
- Leave to drip over night and DO NOT squeeze the bag.
- Boil the apple juice in a heavy based pan until it has thickened and reduced down to a quarter of its original volume.
- Add the strained fruit juice to the pan and the white wine vinegar.
- Bring to the boil and bubble for approximately 5 minutes until the setting point has been reached.
- Allow to cool for 5 minutes before adding the extra chopped mint leaves and spoon into sterilised jars.
Mint Jelly Recipe With Powdered Pectin
How to make tasty mint jelly recipe with powdered pectin, Mayhaw jelly without added pectin;
Provided by: Lela Sauer V
Total time: 27 minutes
Yields: 9 servings
Cuisine: Mediterranean Diet
Number of ingredients: 6
Provided by: Lela Sauer V
Total time: 27 minutes
Yields: 9 servings
Cuisine: Mediterranean Diet
Number of ingredients: 6
Ingredients:
- Strawberry Rhubarb Jelly - Weekend at the Cottage | Recipe
- Mint Apple Jelly Recipe ~ Andrea Meyers | Recipe | Mint
- jalapeno jelly with powdered pectin
- Take advantage of the early spring homegrown flavors with
- Jalapeño Jelly with Jalapeño Peppers, Cider Vinegar, Sugar
- Mint Mojito Jelly â" Crafty Staci
Nutrition:
- Serving Size: 1 serving
- Calories: 500 kcal
- Carbohydrate: 19 g
- Protein: 4.3 g
- Sugar: 0.3 g
- Sodium: 990 mg
- Cholesterol: 1 mg
- Fiber: 0 mg
- Fat: 20 g
- Strawberry Rhubarb Jelly - Weekend at the Cottage | Recipe
- Mayhaw jelly with powdered pectin; Stir in pectin and butter. This is, hands down, one of my favorite slow cooker recipes because really…who doesn't love a plate of warm apple crisp with a scoop of vanilla ice cream melting all over it.
- Mint Apple Jelly Recipe ~ Andrea Meyers | Recipe | Mint
- Mulberry jelly with liquid pectin; Mint jelly ii with liquid pectin; Bring to a full rolling boil over high heat, stirring constantly.
- jalapeno jelly with powdered pectin
- Boil and stir 1 minute. Mixed fruit jelly with liquid pectin; Powdered pectin is usually added to the fruit or fruit juice which is then boiled for the time specified by your jam recipe.
- Take advantage of the early spring homegrown flavors with
- 4 cups unsweetened apple juice; For each quart of jelly, mix ¼ cup sugar, ½ cup water, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin. Bring to a boil while stirring.
- Jalapeño Jelly with Jalapeño Peppers, Cider Vinegar, Sugar
- Mixed fruit jelly with liquid pectin; After this time boiling the sugar is then added to the jam or jelly. Mulberry jelly with liquid pectin;
- Mint Mojito Jelly â" Crafty Staci
- Mayhaw jelly with powdered pectin; Mint jelly with liquid pectin; Jun 24, 2014 · how to remake jelly with powdered pectin.
