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. More Terrific Condiments

Eugenia Bone
August 2003

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© Tara Sgroi

Recipe Summary

total:
1 hr
Yield:
Makes 4 half pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.