My F&W
quick save (...)
Jalapeño-Mint Jelly
© Tara Sgroi

Jalapeño-Mint Jelly

  • TOTAL TIME: 1 HR
  • SERVINGS: Makes 4 half pints
  • MAKE-AHEAD
  • VEGETARIAN

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.

  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.