MINT JELLY
MINT JELLY - A MUST WHEN SERVING LAMB
32 ounces (approx.)
Ingredients:
2 bunches mint
1/2 lemon
2 drops of green food coloring
1 3/4 oz liquid pectin (Sure-Jell)
3 1/2 cups sugar
The Blistered Peppers Take:
When I was a kid, the thought of lamb always scared me. I’d just picture the little animal and immediately be turned off. But my dad being a British man, LOVED rack of lamb and naturally made sure that his mother taught my mother how to make allll of the lamb dishes from rack of lamb to lamb chops. I remember my father putting each individual lamb chop in his mouth and literally sucking all of the meat and fat off the bone until it was bare.
Obviously, no lamb dish is complete without a side of homemade mint jelly.
Recipe:
Chop or muddle 2 bunches of mint.
Add the mint and 2 and 1/2 cups of water to a large pot. Bring to a boil, then turn off cover and turn off heat. Leave mint to seep for 10-15 minutes.
Strain the mint water. Leaving the leafs behind, add the mint water back into the pot on medium heat. Add lemon juice, green food coloring, and liquid pectin. Once the liquid is simmering, slowing add in the sugar while stirring constantly. Bring to a rapid boil - it’ll happen quick so keep a close eye!
Pour into mason jars and cool in fridge overnight.
Enjoy with lamb chops!
