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Traditional favourite
for mint jelly, peas, carrots, potatoes, mint julep, lamb sauce
Mint Julep
4 ounces bourbon whiskey
4 to 6 sprigs of mint
2 sugar cubes
Put Bourbon, Mint, and Sugar into the bottom of a cocktail shaker.
Muddle to dissolve sugar and blend mint leaves. Let stand for a
bit to help release the mint flavor. Add ice, and shake well to
chill, then strain into a glass filled with shaved ice.. |
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Traditional favourite for mint jelly, peas, carrots,
potatoes, mint julep, lamb sauce
mint jelly
1 1/2 cups packed fresh mint leaves and stems
2 tablespoons lemon juice
2 1/4 cups boiling water
1 drop green food color
3 1/2 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
DIRECTIONS
Rinse off the mint leaves, and place them into a large saucepan.
Crush with a potato masher or the bottom of a jar or glass. Add
water, and bring the mint to a boil. Remove from heat, cover, and
let stand for 10 minutes. Strain, and measure out 1 2/3 cups of
the mint.
Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and
food coloring. Mix in the sugar, and place the pan over high heat.
Bring to a boil, stirring constantly. Once the mixture is boiling,
stir in the pectin. Boil the mixture for a full minute while stirring
constantly. Remove from heat, and skim foam off the top using a
large metal spoon. Transfer the mixture to hot sterile jars, and
seal. Process any unsealed jars in a water bath.
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