Isn’t there something so wonderful about a pantry lined with jars of food that you canned yourself? I know it’s time consuming, but it is so rewarding to hear that lovely ping sound as each jar seals. Plus I get to use my cute enameled pot that I use for canning.
Since my mint is flourishing, and really, is there any time mint is not flourishing, I decided to make some jalapeno mint jelly. This stuff is wonderful brushed on chicken or lamb, and spooned on some crackers with some cheese, it’s an instant appetizer.
This recipe came from The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round my favorite canning book because it has recipes that are the size I can manage. No 20 pounds of anything for me, please. Now, I am only posting the recipe here, to get complete safety and canning instructions, there are plenty of websites, or better yet, get this book and then you have canning instructions and over 300 recipes!!
Jalapeno Mint Jelly
Makes 4 cups
1 3/4 cup finely chopped fresh mint, divided
1 1/2 cups water
3 1/2 cups granulated sugar
3/4 cup cider vinegar
2 tablespoons strained fresh lemon juice
2 jalapeno peppers, finely chopped
1 pouch liquid fruit pectin
Bring 1 1/2 cups mint and water to a boil in a small saucepan. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard fro 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.
Ladle into sterilized jars and process in a boiling water canner for 5 minutes. (There’s more to processing than this, so please read complete canning instructions!)