Mint Jelly.

Mint Jelly.


    Large Bunch of Mint (approx 2 oz (60g)
    1⁄2 Pint (290ml) White Vinegar
    1 lb (450g) Sugar
    Green Colouring
    1 Bottle Certo


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  • Wash the mint thoroughly and divide in two.
  • Take the leaves from one bunch, squeeze out the surplus water and chop finely. Put the vinegar and sugar into a saucepan with the second bunch of mint and stir over a low heat until the sugar has dissolved.
  • Remove the bunch of mint. Bring to the boil for 1 minute.
  • Strain the syrup through a muslin and return to the saucepan.
  • Stir in the Certo, bring to the boil and boil for 2 minutes. Add the chopped mint and colouring.
  • Allow to cool slightly to prevent the mint from floating.
  • Skim, pot and cover in the usual way.

MAKES 1 1⁄2 lb OF JELLY.


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