Another question (sorry) Mint Jelly

[StripyPixieSocks]

I found this recipe for Mint Jelly:

1 ½ cups white grape juice
½ cup water
3 ½ cups sugar
3/4 cup fresh mint leaves, crushed
green food coloring
1-3 ounce package liquid pectin

Combine all of the ingredients; except pectin in a large saucepan. Bring to a rolling boil; stirring constantly. Cook 1 minute, add pectin and bring to a full rolling boil again. Boil 1 minute, stirring frequently. Remove from heat, and skim off the foam with a metal spoon.
Quickly pour the hot jelly through a sieve into the hot jars, leaving 1/4 inch of headspace; be sure that you wipe off the rims of your jars. Cover at once with lids. Process for 5 minutes in a boiling water bath. Makes 4 half pints.

I'd like to make some for Christmas Gifts but don't really know how long it would last... has anyone made Mint Jelly before?

Thanks

[Odsox]

The mint jelly the I've made before has been with apples, it uses up windfall apples and needs no pectin.
But to answer your question, if the tops are sealed properly the jelly will keep for at least 2 years.

[invisiblepiper]

Hi, this is a recipe for simple apple jelly which always works and tastes great. I think you could add mint leaves to the apples and cut the sugar a bit to make mint jelly. the good thing is , it has no need for expensive additives - food colouring?

20 large (cooking)apples.
10 cups water
cinnamon stick/ or mint?

boil/simmer this lot for about 1 1/2 hours till totally pulped, then strain through a jelly bag overnight. Don't squeeze the bag or you'll get cloudy jelly.

sugar - about one bag usually

take strained liquid and add twocups of sugar to every 2 1/2 cups of liquid.
bring to boil, then boil rapidly tillyou reach setting point - I find 10 - 20 minutes
pot up, coverinng each surface with a disc of parchment or wax paper.
Put lids on when cool - as condensation encourages mould.

Great for using windfalls.
Use a large piece of good cotton muslin or similar if you have no jelly bag.

Makes the house smell wonderful too.
Enjoy!

[Odsox]

Yep, that's about what I used to do.
The only thing I'd add is that I always used the WHOLE apple, peel, pips, core and all.
Also add the chopped mint at the end, just before you boil to get a set, you don't really want to cook the mint for too long.

[Odsox]

Put lids on when cool - as condensation encourages mould

Just re-read your recipe and I think I disagree with this bit.
I always immediately screw lids on loosely for a few minutes and the screw down tightly.
This lets the steam escape and then creates a vacuum ... if you use s/h jam jars with the anti-tamper pop-up lid they will "pop" down when they cool.

[StripyPixieSocks]

Thankyou for your replies... yes, I thought about the Apple variety (I might make that one too) but I want the clear jelly type and I won't be adding food colouring... au natural all the way for me!

I might make a trio of little jars with Apple Jelly, Cranberry Jelly and Mint Jelly for Christmas gifts you see and I didn't want to make them if they were going to go 'off' in a weeks time or something

[mrsflibble]

please dont add colouring, it doesn't need it and the chemicals do more harm than good imho. sorry. i'm an Azo-Dye Nazi lol!

[Thomzo]

If you put the cooked apple through a sieve (you'd need to if you put the skins and pips in) then you'll get a clear jelly. I made a similar one with basil and parsley. It was delicious and really pretty.

Zoe

[Peggy Sue]

Brill, just been given a box of windfalls so here goes!

[ina]

Put lids on when cool - as condensation encourages mould

Just re-read your recipe and I think I disagree with this bit.
I always immediately screw lids on loosely for a few minutes and the screw down tightly.
This lets the steam escape and then creates a vacuum ... if you use s/h jam jars with the anti-tamper pop-up lid they will "pop" down when they cool.

I have another way of ensuring a proper seal: fill in boiling hot, screw lids down immediately, and then turn upside down until cool. You often end up with the empty bit at the bottom of the jar, but it seems to work! (I think it must be a German way of doing things; so far I've only known other Germans doing it this way. We also all seem to "disinfect" the lids with rum or other alcohol before screwing down. Adds to the flavour, too...)

[invisiblepiper]

Ooh - I really like the idea of 'disinfecting' with rum.......... now I can think of plenty of things to trea in this way!
Thanks for the tip. Bramble and apple here I come.

[Peggy Sue]

Yes this seems like an excellent 'precaution'!

[StripyPixieSocks]

Oooo! *cough* I think my throat needs disinfecting

Seriously, thanks for the tips, when we're back on our feet again I will probably make several of the different recipes on here to give away.

Good job I have another 25 mint cuttings all taking off and 15 Pineapple Mint cuttings lol... I'll be well on my way to rivalling Coleman's productions at this rate

[StripyPixieSocks]

If you put the cooked apple through a sieve (you'd need to if you put the skins and pips in) then you'll get a clear jelly. I made a similar one with basil and parsley. It was delicious and really pretty.

Zoe

Could I have a recipe pretty please

[Thomzo]

A recipe? What's one of those then? I'm afraid it's just trial and error with me. Off the top of my head I'd probably do something along the lines of:

A pile of cooking apples (or eating apples or a combination of whatever's lying around the garden), bruises removed and cut into chunks. (Core and peel left in place)
A pile of basil leaves
A pile of (what was I making, oh yes parsley, but you could use any other herbs that you have in abundance)
Sugar
Water
2 dsp Lemon juice.

Boil the apples gently with enough water to stop it sticking and two dessert spoons of lemon juice (I don't have any tablespoons so use dsp instead). When the lumps have all disappeared, turn the heat off and wait until the mixture has cooled enough (or you get bored waiting). Push the mixture through a sieve.

You can either manually push the mix through the sieve with a spoon (good for the bingo wings) or put a saucer with some weights on top and leave it.

Measure the quantity of apple. then kinda guess how much sugar you need. It'll be somewhere between half to the same quantity of sugar. I add half the amount of sugar then test for setting regularly. If it won't set I add a bit more and so on. I usually get bored after about 10 minutes and bung the rest in anyway and then it sets a treat.

Return the apples to the heat, add the herbs and however much sugar you are using and stir constantly as you are cooking. Try not to let the herbs catch on the side of the pan or they'll burn slightly.

I guess this is really apple and herb jam. To make normal jam just substitute any fruit for the herbs.

Very scientific me!

Zoe