Jalapeño peppers and a double hit of mint liven up traditional mint jelly. Try it with crackers and cheese and with lamb or chicken.
Ingredients
Makes 4 cups
Step 1
1. Bring 1 1/2 cups (375 mL) 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.
Step 2
2. 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 for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.
Step 3
3. Ladle into sterilized jars and process as directed forShorter Time Processing Procedure.
Variation: Lemon Balm Jelly
Step 4
Use lemon balm leaves in place of the mint and omit the jalapeño peppers.
· Liquid fruit pectin, an ingredient that helps form a gel, is available in the produce or jams and jellies aisle of many supermarkets. Certo is a popular brand. Be sure to use the liquid version: While pectin is also available in crystals, the two forms are not interchangeable.
· "I like to mix this jelly with cream cheese and serve it on crackers," says Topp. "The chile peppers and mint make for a flavorful hors d'oeuvre."
Leave a Review
Reviews (19)
Back to Top读完所有的褒贬不一,我做了一批of this jelly after taking into account others advice. Here's mine. 1. Yes there is too much sugar. I reduced by 1/2 cup but next time I will try to reduce by 1 1/2 cups. 2. Double the amount of mint recommended . A simpler method and one which I believe extracts more mint flavor is to add the sugar to the water in the pan. Bring to a boil then add the mint sprigs, (no need to chop mint ) simmer 5 min. with lid on. Then turn heat off, and let sit for 30 min. . I put through the fine sieve of a food mill or you could strain through sieve. 3. I used 6 green Jalapeños without seeds and it is still a mild heat. Probably because of the counteracting effect of so much sugar. I have so many hot peppers that using more is not a problem ( same for mint ) I used food processor to finely mince the peppers. 4. Definitely boil for 1 minute after adding liquid pectin stirring all the while. 5. I used the exact liquid measurements and the jelly is perfect consistency. But you do need to boil that pectin. 6. I forgot to add the green food coloring until I was half way through processing so I have some with and some without coloring. I much prefer without food coloring , unless it is holiday themed it is just too artificial looking for me. 7. Next time I will add some fresh minced mint to the mixture just prior to filling jars for a bump in mint flavor. 8. I will make again, but will add less sugar, more mint , at least 8 peppers, and freshly minced mint for added flavor.
freshandsimple
Montauk NY
11/28/2015
这道菜是有缺陷的。所以许多人h的原因ave an issue with it setting is that it calls for 3/4 cup of Cider Vinegar. This should not be more than a 1/4 cup.That is a half cup too much liquid and it destroys the flavor. Further, there have been a number of complaints regarding other recipes in the book this recipe came from.
vja2000
St Augustine, Fl
11/19/2014
This is a great recipe! I had no trouble getting it to set; took overnight. I did add 3 drops of green food coloring as advised in a previous review. I'd give it 4 forks except that I'd like to have the particles of pepper and mint suspended throughout the jelly; it mostly floated to the top. I was afraid to move the jars much during setting to try to help this happen in my 2nd (double) batch. (Had alot of overgrown mint to use up!)
sgb1818
Reston, VA
5/20/2012
This was a fantastic recipe! I made my first batch of jelly ever, and this worked beautifully. My jelly set well, and had a very nice texture. The only reason I gave this a 3-fork rating was that the end flavor was a little too sour for my taste. I will make an adjustment to the recipe to try to alleviate the sourness. To process, I inverted the freshly canned jelly on their lids for about 15 minutes, then flipped them upright and let them sit on the counter overnight. This formed a nice vacuum seal too. I am not sure why others weren't able to get their jelly to set. I had 2 cups of liquid total, including the mint liquid, lemon juice and cider vinegar. I also put the jalapenos in a food processor to get a good mince on my peppers - which may have reduced the amount of liquid that was released by the peppers during cooking.
kewright
Denver, CO
10/31/2011
I made it as directed but added a packet of powder pectin instead of the liquid pectin at the same time as vinegar, lemon juice, & chopped jalapeños. I heated to boiling and then added the sugar. I did boil longer than the recommended time, about 5-7 minutes. As for the recipe, I used 3 jalapeno peppers, but my family said it wasn't hot enough, so I'll probably add 5 or 6 next time. Great use for all that mint growing wild!
Anonymous
Taunton, MA
9/5/2011
I used Chocolate Mint and replace 1/2 cup of water with apple juice. No problems with jelling and tasted amazing!
jenharkes3
Whitehorse, YT
8/28/2011
Didn't set up for me either. Followed recipe exactly and it failed so I did everything that all mentioned below then added more pectin - still fail. Then I boiled it for another 5 minutes and it finally set up - a bit too much. Too bad as it sounds so good.
Anonymous
Seattle
8/21/2011
Add 2 drops of green food coloring to make the color more attractive.
joeklop
Vergennes, VT
9/15/2010
I've been making jams for years and always used the powdered pectin. Twice I bought the liquid and my jams did not set. My suggestion is to use one packet of powdered pectin. I'll be making this jelly soon and will let you know how it comes out with the powder.
Anonymous
fairfield, CT
6/24/2010
I just made this recipe and it seemed not to set up - will it set more as it cools? I did pour it back into the pan, boiled for a minute as the other reviewers suggested then processed it for 10 mins, too. Honestly, we won't care too much if it doesn't set as it is delicious!! We'll just call it Jalapeno and Mint Sauce!!
zetty
Oconomowoc, WI
4/10/2010
I'd love to try this but can't get liquid pectin in Germany - has anyone an idea with how much "crystal pectin" I can substitute it???
tomei
Dortmund, Germany
9/12/2009
This jelly is our favorite! It goes great on pork! Our family can't get enough of it, we keep finding new ways to use it, and now all my neighbors are asking for it!
jschnabel
Monticello, MN
8/20/2009
Note to self: read reviews and comments before attempting recipe. It did not jell for me either. I poured them all back in a pan, added another pouch of pectin, boiled for several minutes, tried again. No jell. I call it a "syrup" and will use it as a glaze.
mefitia
7/5/2009
I emptied the un-set-up jelly back into the pot and boiled it for one minute. Poured it back in the jars and processed ten minutes. It set up this time. Not sure why the recipe omitted this step of boiling the mixture after you add the liquid pectin: the directions that come with the liquid pectin tell you to do this will all jams and jellies that use liquid pectin.
shannonstoney
5/16/2009
This didn't set up for me either. i think I know why: after adding the pectin, you should boil it hard for one minute, which the recipe doesn't tell you to do. I might try again.
shannonstoney
cookeville, tn
5/16/2009
