First appeared in Hot Off the Griddle June 1995
It doesn’t take long for the mint in your garden to prove stronger than all your best intentions to use it. Mint jelly is lovely on a cheese sandwich… strange but true.
- 1 bunch fresh mint (a handful of stems and all the leaves that go with it)
- 2 & 1/2 cups boiling water
- 1 cup white sugar
- 2 Tbsp granulated gelatine
- 1/2 cup cold water
- 1/2 cup lemon juice
- green vegetable colouring (if desired)
- Chop mint, add boiling water and cook for 20 minutes.
- Soften gelatine in cold water
- Add sugar, and gelatine softened in cold water to the mint infusion.
- Cool; add lemon juice.
- Strain and colour with geen vegetable colouring.
- Pour into mould and chill.
Traditionally served with lamb. But those who love it’s cool, sweet mintiness find other excuses…