Post by Big Joe on Apr 18, 2019 9:08:39 GMT -5
We are doing this as I type LOL.. Ok, the boys are stirring the pot while I watch. I figure we can do this then head to town and let it cool while we are gone. Need to stop and pick up the old woman as she wants to do a little shopping -- hello dollar store LOL. Me and melons will hit the junk shop next door while she is doing her thing, every once in while he has some real treasures tucked away on his shelves. He hits most of the same estate sales we do and he gets some things before we get there LOL. Anyway back to the mint jelly, if you want a start let me know we only have a small patch LOL - some bozo planted 2 plants thinking he could keep it contained. Yeah that worked really well.. I have contained it to a 2 acre spot LOL. Its already knee high to the boys and they said something to the women so we got the job LOL... Anyway the house smells great got the dehydrator full -- all 12 racks -- for them and the jelly is for everyone LOL.. We actually have two batches running at same time - do not try to double batch this in one pot, it just doesn't work. It just doesn't gel if you do. This is the recipe we use and its a modified one my mom used.
Mint Jelly Canning-jelly
4 cups prepared Mint infusion - see below
5 cups sugar
6 Tbs classic Pectin – or 1 pkg
1/2 tsp butter
green food color (optional)
Mint infusion: 2 cups tightly packed fresh mint leaves. Place in blender with 2 cups water and pulse to chop, not puree. Add that to a large saucepan with 2 1/2 more cups water. Bring to a boil then remove from heat add 2-4 drops green food color, cover and let steep for at least 20 minutes. Strain in a jelly bag until dripping stops and its ready to use.
Prep jars: wash jars and place in oven @ 180° or in the waterbath canner on heat and keep them hot until needed. Place lids in a pan of hot water.
In a large non-reactive pan add the mint infusion and Pectin along with the butter and bring to a boil. While that is heating measure out the sugar into a separate bowl. Bring the mixture to a rolling boil add sugar and mix well as you bring it back to a rolling boil. Boil for 1 minute, remove from heat and skim any foam with a metal spoon. (We eat the foam to see how it tastes)
Ladle into the jars, filling to 1/4 inch headspace. Wipe the rims and seal with a lid and ring. Place jars into waterbath canner and bring to a boil. Water should cover the jars by 1 to 2 inches. Process for 10 minutes. Turn heat off and let set for 5 minutes then remove jars to a draft free area over night. NOTE: do not tip the jars at this time, they may not be sealed yes and you will lose that jar for storage.
Test for seal, wipe and label all sealed jars, place the unsealed jars in fridge or re-process with a new lid.
That's pretty much it let it set for a few weeks or longer -- this works well with lamb too --- hint, hint LOL.
Mint Jelly Canning-jelly
4 cups prepared Mint infusion - see below
5 cups sugar
6 Tbs classic Pectin – or 1 pkg
1/2 tsp butter
green food color (optional)
Mint infusion: 2 cups tightly packed fresh mint leaves. Place in blender with 2 cups water and pulse to chop, not puree. Add that to a large saucepan with 2 1/2 more cups water. Bring to a boil then remove from heat add 2-4 drops green food color, cover and let steep for at least 20 minutes. Strain in a jelly bag until dripping stops and its ready to use.
Prep jars: wash jars and place in oven @ 180° or in the waterbath canner on heat and keep them hot until needed. Place lids in a pan of hot water.
In a large non-reactive pan add the mint infusion and Pectin along with the butter and bring to a boil. While that is heating measure out the sugar into a separate bowl. Bring the mixture to a rolling boil add sugar and mix well as you bring it back to a rolling boil. Boil for 1 minute, remove from heat and skim any foam with a metal spoon. (We eat the foam to see how it tastes)
Ladle into the jars, filling to 1/4 inch headspace. Wipe the rims and seal with a lid and ring. Place jars into waterbath canner and bring to a boil. Water should cover the jars by 1 to 2 inches. Process for 10 minutes. Turn heat off and let set for 5 minutes then remove jars to a draft free area over night. NOTE: do not tip the jars at this time, they may not be sealed yes and you will lose that jar for storage.
Test for seal, wipe and label all sealed jars, place the unsealed jars in fridge or re-process with a new lid.
That's pretty much it let it set for a few weeks or longer -- this works well with lamb too --- hint, hint LOL.