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Jalapeño-Mint Jelly

Source of Recipe


Food & Wine, August 2003






List of Ingredients



• 3-1/2 cups sugar
  
• 1 cup small mint sprigs
  
• 1 cup water
  
• 1/2 cup apple cider vinegar
  
• 2 jalapeños, seeded and minced
  
• One 3-ounce pouch liquid pectin
  
• 1 drop green food coloring
  






Instructions



1. In a large saucepan, combine the sugar and mint. Using a wooden spoon, crush the mint into the sugar to release its fragrance. Add the water and vinegar and bring to a boil over high heat, stirring occasionally. Boil until the sugar melts, about 2 minutes. Add the jalapeños and boil hard for 2 minutes. Add the liquid pectin and food coloring and boil for 30 seconds.
   
   
2. Strain the jalapeño-mint jelly through a fine sieve into a large glass measuring cup. Carefully pour the jelly into 4 hot sterilized 1/2-pint jars without creating many bubbles; stop 1/4-inch from the top. If necessary, use a small knife to pop any bubbles.
   
   
3. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 10 minutes.
   
   Serve with grilled lamb chops.
   
   Makes 4 half pints.