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Post by polgara on 27th May 2010, 3:12 pm

Hi Has any one got a recipe for mint jelly please, my apple mint has gone mad & I need to do something with it.

Any other suggestions welcome

Pol

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No one can make you feel inferior without your consent.
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] Enjoy every second of your life, because time races by so much quicker than you think...

So take care of yourself, be Happy, Love Deeply and enjoy life!


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Post by Wilhelm Von Rhomboid on 27th May 2010, 4:51 pm

You could just dry the mint and use it chopped up as dried mint, or just as is as mint tea (we put up loads and loads for this purpose and never have to buy the stuff as a consequence)

You could crush the leaves and leave (hah) to steep in a dark place in vodka - mint vodka is lovely.

Same thing but with vinegar instead of vodka - mint vinegar is lovely on salads.

Cover them with a simple sugar syrup, bring to the boil and then bottle as if it were jam. Makes a lovely mint syrup that can be used in puddings or diluted in drinks.

Chop it finely and freeze it in an ice cube tray. When frozen pop the cubes out and put them back in the freezer in a bag.

Mint jelly I always make with apples as well to provide the pectin - I use approx 2kg apples, 1 litre vinegar, 1 litre water, a couple large handfuls unchopped mint:
simmer the apples and water for 45 mins- 1 hour, then add vinegar and boil hard for 5 mins. Drain through a jelly bag overnight.
Add 1kg sugar for each litre of liquid and simmer, stirring till sugar dissolves then boil hard for 10 mins or so until setting point reached as for jam. Remove from the heat and add a couple handfuls more finely chopped mint (depending how minty you like your jelly.
Cool and bottle as jam.

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Post by polgara on 27th May 2010, 6:31 pm

Thanks Billy. If you make tea how much fresh would you use or how much dry.

I always have pots of mint sauce in store, its just that for that I like minty mint. The apple is very appley on its own cook

................................................................................................................................
No one can make you feel inferior without your consent.
Elenor Roosevelt


] Enjoy every second of your life, because time races by so much quicker than you think...

So take care of yourself, be Happy, Love Deeply and enjoy life!


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Post by Wilhelm Von Rhomboid on 27th May 2010, 7:13 pm

I use a couple of sprigs bashed up in a medium pot, Pol (Pot Pol? PolPot?) or I suppose four or five tsp of dried crushed leaves - it depends - th dried ones lose their strength a bit over time so the quantity increases. I like quite minty mint tea.

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Post by MrsC on 28th May 2010, 9:39 am

For my mint tea I usually just take the leaves off a couple of sprigs and then put the hot water straight on to them and leave it to stew for a bit (normally whilst I'm gossiping to someone having forgotten I've made myself a drink!)

Very refreshing in the hot weather we've been having.

Mrs C

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Post by Compostwoman on 28th May 2010, 11:28 pm

I do ehat you do Mrs C BUT I also dehydrate a load of mint ( when I am using it for otherstuff........) and put the dried mint in jars for later use..........
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Post by Bagpuss on 2nd June 2010, 8:38 am

Billy, those are great tips. Can I just ask, for the sugar syrup, what quantities of sugar/mint/water do you use? And how long to boil? Also, what's the best way to dry the mint?
And a question for all - I haven't preserved anything yet but would love to try this year. Anything to avoid re sterilising, sealing, etc?
Thank you Mint Jelly Icon_smile
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Post by Wilhelm Von Rhomboid on 2nd June 2010, 8:28 pm

Bagpuss, I use a 2:1 sugar:water ratio and mint is pretty much by eye and depending on how minty you want it. For a median strength about the same amount by volume of roughly chopped mint as water.

For drying, I have a dehydrator, but you can achieve the same in the oven on lowest poss heat with the door left ajar, or in this hot weather on trays outside or especially in a polytunnel/greenhouse.

Preserving-wise: always make sure the jars and lids are sterile. Acidic stuff like fruit can be bottled using a simple hot water bath in a big saucepan or jampan, but anything non-acidic like veg or meat requires a pressure canner to achieve sufficient temperature to bottle it safely. There is a thread somewhere about bottling brawn which goes through this step by step. here even:

http://forum.homemadelife.com/the-frugal-cook-f40/of-brains-and-brawn-and-bottles-warning-pic-heavy-graphic-images-t130.htm?highlight=brawn

We are gearing up for the heavy preserving season: last year we bottled enough tomato sauce to see us through till about three weeks ago, and we still have fruit purees and bunny bolognese and so on enough to feed us for a few months.

Feel free to PM me if you have any specific questions.

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