Classic Mint Jelly
If you're planning to serve grilled or roasted lamb for Easter dinner, skip the neon green store-bought mint jelly and whip up this simple homemade version.
Ingredients
- 2 cups apple cider vinegar
- 1/2 cup white sugar
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 2 tablespoons fresh mint leaves, chopped finely
- 2 tablespoons lemon juice
- 2 tablespoons liquid pectin
Directions
- In a medium saucepan, combine the pectin, lemon juice, mint leaves, allspice, cinnamon, honey and sugar. Stir until the ingredients are well combined.
- Bring the mixture to a boil over medium-high heat and stir constantly for about 5 minutes.
- Reduce the heat to low and add the apple cider vinegar. Simmer for an additional 10 minutes, stirring occasionally.
- Remove from heat and strain through a fine mesh sieve into a bowl or jar to remove any solids. Discard solids and allow jelly to cool completely before transferring to an airtight container or jar with a lid. Store in refrigerator for up to two weeks.