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Mint jelly?

We have a surprising amount of spearmint this year and I want to make mint jelly. Not entirely sure what I’ll do with it after that (haven’t had lamb in years) so I don’t want to make a lot of it. And of course then comes up the “I have to get all the hot-canning equipment out” and “none of these recipes actually says how much it makes and I only want to make 3 half-pints” but maybe I’ll actually get some mint jelly made.

Also, I might let it really steep a while to get all the mint flavor I can out of the leaves. I vastly prefer spearmint to peppermint, but spearmint’s flavor isn’t as strong.

Comments

( 3 comments — Leave a comment )
mimerki
Sep. 7th, 2014 10:19 pm (UTC)
Mint jelly is also tasty with soft cheeses on crackers, if you are into that type of thing?

I've never made it, so no suggestions.
laridian
Sep. 7th, 2014 10:38 pm (UTC)
I saw that, I might give it a try when I get some cream cheese, maybe. Right now I mostly have sliced American cheese and sharp white cheddar. It might work to counter the cheddar, though?
mimerki
Sep. 7th, 2014 10:41 pm (UTC)
That sounds tasty to me, but I am fond of cheddar and jelly in general.
( 3 comments — Leave a comment )

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