Jalapeno Mint Jelly
- 1 3/4 cups mint, finely chopped, divided
- 1 1/2 cups water
- 3 1/2 cups granulated sugar
- 3/4 cup cider vinegar
- 2 tablespoons lemon juice
- 2 jalapeno peppers, finely chopped
- 1 (8 ounce) envelope liquid fruit pectin
Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not "finely" chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint.
Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.