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    Tart Mint or Basil Jelly

    Source of Recipe

    From "The All New Ball Book of Canning and Preserving"

    Recipe Introduction

    "This herb jelly is an ideal complement to both sweet and savory dishes, like the lamb chops below."

    List of Ingredients

    ◦ 6 ¼ cups sugar
    ◦ 2 cups water
    ◦ 1 cup white vinegar (5% acidity)
    ◦ 1 cup loosely packed fresh mint leaves, or 1 ½ cups loosely packed fresh basil leaves, rinsed, dried, bruised slightly, and tied in cheesecloth
    ◦ 6 drops green liquid food coloring (optional)
    ◦ 2 (3-ounce) pouches Ball® Liquid Pectin


    Combine first four ingredients and, if desired, food coloring, in 6-quart stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.

    Add pectin, immediately squeezing entire contents from pouches.
    Continue hard boil for 1 minute, stirring constantly. Remove from heat; remove and discard mint and cheesecloth. Skim foam, if necessary.

    Ladle hot jelly into a hot jar, leaving ¼ inch headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

    Process jars 10 minutes, adjusting for altitude.
    Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

    Makes about 7 (½-pint) jars

    Grilled Rosemary and Mint Lamb Chops:

    ◦ 12 (4-ounce) lamb loin chops
    ◦ 2 ¼ teaspoons salt, divided
    ◦ 1 ⅛ teaspoons ground black pepper, divided
    ◦ ¼ cup chopped fresh rosemary
    ◦ 2 tablespoons butter
    ◦ ¼ cup finely chopped shallots
    ◦ 2 tablespoons dry sherry
    ◦ ¼ cup Tart Mint or Basil Jelly

    Preheat grill to medium-high (350° to 400° F) heat. Rub surface of lamb chops with 2 teaspoons salt, 1 teaspoon pepper, and rosemary. Cover and let stand at room temperature 20 minutes.

    Meanwhile, melt butter in a small saucepan. Add shallots, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper; cook, stirring often, 5 minutes or until shallots are tender and golden. Add sherry, and cook until liquid almost evaporates, stirring to loosen browned bits from bottom of skillet. Stir in jelly; bring to a simmer. Remove from heat; keep warm.

    Add lamb chops to grill rack. Grill 5 minutes on each side or to desired degree of doneness. Place lamb chops on a serving platter; let stand 5 minutes. Drizzle a small amount of sauce over lamb chops. Serve immediately with additional sauce.

    Makes 6 servings




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