Mmmmmm … mint. I could almost have nothing but mint around my house because to me, there is no better smell. That is, as long as I don’t have orange mint (I smelled that at the nursery and just didn’t care for it at all). Peppermint is my favorite. Then, chocolate mint. Then spearmint. Now I think I need to go water (again)! 🙂
Mint Apple Jelly
Source: Summer in a Jar, by Andrea Chesman
Yield: 3 half-pints
- 8 cups fresh apple juice
- 1 1/2 cups sugar
- 1 cup fresh mint leaves
- 1 tablespoon lemon juice
Combine the apple juice, sugar, mint leaves and lemon juice in a heavy saucepan. Bring to a boil and boil just until the jelly reaches the gel point, 220 degrees F. This will
take about 1 hour. Remove from the heat, skim off any foam and remove the mint leaves. Ladle the hot jelly into hot, sterilized half-pint jars, leaving the proper amount of
head space for the sealing method you choose. Seal using paraffin, open kettle canning, or processing. Cool undisturbed for 12 hours. Store in a cool, dry place. Store opened
jars in the refrigerator.
Mint (or other Herb) Sauce
- 1 cup cider vinegar
- 3 tablespoons sugar
- 1/2 cup minced fresh mint, anise hyssop or lemon balm leaves.
Combine, bring to boil, cover and steep 1/2 hour. Will keep in refrigerator for at least several weeks. Try mint sauce with lamb or curries, anise hyssop version with grilled
tuna and fish or with pork.
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 1/2 cups confectioners sugar
- 1/4 cup minced fresh peppermint leaves
- green food coloring (optional)
Beat the egg whites and cream of tartar until very stiff. Add the confectioners sugar and beat until very thick. Gently fold in the peppermint. Drop by spoonfuls onto a
cookie sheet and bake at 250F for approx. 35 minutes or until dry. Allow to cool. Keep stored in airtight containers.
- 1 cup tightly packed peppermint leaves
- 4 cups vodka or brandy
- 2 cups sugar
Place the lightly bruised peppermint leaves and the vodka or brandy (I used vodka) in a large jar with a tight-fitting lid. Steep for 2 days, then add the sugar. Steep for 2
more weeks, shaking vigorously once or twice a day to dissolve the sugar, then strain and filter. Transfer the liqueur to bottles and age an additional 2 weeks before using.
Wild Mint Jelly
Well…thank you…you just educated Melana…I never knew there was a difference between the jelly we might make for toast and biscuits and the jelly we use for lamb. I
actually use the mint jelly for lamb when I make it…and that would be the same jelly I make for toast.
“To make wild mint jelly add 2 cups water to 2 cups crushed fresh leaves in a sauce pan. Invert the lid over the pan and add a small amount of ice and water to help condense
water vapor and trap the mints oils. Bring this to a boil, reduce heat and allow to and simmer for at least 10 minutes. Strain and add 4 cups sugar, 1/4 cup lemon juice and
green or red food coloring if desired. Bring mixture back to a boil and in another small pan dissolve one box of powdered pectin in 3/4 of a cup of water by heating to a boil
then add the pectin to the mint mixture. Bring this to a full rolling boil for one minute then pack in sterilized jars and seal. You can also substitute part of the mint
liquid with apple juice and stretch you mint all the further. This is great served with lamb or as a side for very spicy meals. ”
- 1 cup fresh mint leaves
- 1 cup boiling water
- 1/2 cup sugar
- 1 quart cranberry juice
- 1/2 cup lime juice
- 2 quarts chilled ginger ale or sparking water
Make mint syrup by pouring the boiling water over the mint leaves, cool, strain, and dissolve the sugar. Add the cranberry and lime juice and chill. When ready to serve,
pour over ice ring and add two quarts of chilled ginger ale or sparkling water. From The Essence of Herbs, by Don Haynie