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Jalapeño-Mint Jelly
© Tara Sgroi

Jalapeño-Mint Jelly

  • SERVINGS: Makes 4 half pints

Since the jelly must be strained into the jars before processing, set a sieve over a quart-size or larger glass measuring cup before you begin cooking.

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  1. 3 1/2 cups sugar
  2. 1 cup small mint sprigs
  3. 1 cup water
  4. 1/2 cup apple cider vinegar
  5. 2 jalapeños, seeded and minced
  6. One 3-ounce pouch liquid pectin
  7. 1 drop green food coloring
  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. 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.