Fresh Mint Jelly
You can substitute 3 tablespoons powdered pectin for liquid pectin. Dissolve it in a cup of warm water before adding to the mint mixture.
Martha Stewart Living, April
Yield Makes one 8-inch-square pan
- 2 cups firmly packed mint leaves and stems, (3 to 4 bunches)
- 2 cups water
- 3 tablespoons freshly squeezed, strained lemon juice
- 3 1/2 cups sugar
- 3 ounces liquid pectin
- 2 drops green food coloring
- Place mint in the jar of a blender with 2 cups water; blend for 10 seconds until mint is finely chopped. Place in medium saucepot; bring to a boil. Remove from heat; steep for 45 minutes to infuse flavor. Strain into a bowl through a fine mesh strainer lined with damp cheesecloth, squeezing out all liquid to yield 1 3/4 to 2 cups liquid
- Return mint water to a clean saucepan; add lemon juice and sugar. Bring to a boil and cook for 1 minute; skim surface. Add pectin; return to a full boil and cook 1 minute more. Remove from heat and stir in food coloring. Skim surface. Pour into an 8-inch-square baking pan; let cool on a rack. Cover with plastic wrap; chill overnight.
- Run a paring knife around edges to loosen jelly from pan. Slice into 1/2-inch cubes; use an offset spatula to lift them from pan, and transfer to a serving dish.
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