Anyone have a simple recipe for mint jelly using fresh mint? ________________________
07-30-03, 11:37 AM MkStfnz How about this recipe from HappyCookers.com.
07-30-03, 11:41 AM Di Here you go Juanruiz. I'm still searching for a more simple recipe.
Mint Jelly
1 cup firmly packed mint leaves 1 cup boiling water
Pour the boiling water over the firmly packed mint leaves and let stand for one hour. Press the juice from the leaves and save. ______
3 Lbs. tart apples, do not pare or core 2 tbs. (30 ml) lemon juice 3 cups (720 ml) sugar
Cut apples into small pieces, add water, cover and bring to a boil on high heat. Reduce heat and simmer 20-25 minutes or until apples are soft. Extract the juice. ______
To each cup of apple juice, add 2 tbs. of the mint extract and bring to a boil. Add lemon juice and sugar, boil over high heat until jelly mixture sheets from a spoon. (This will happen when mixture is 8 degrees F or 4 degrees C above the boiling point of water in your area).
Remove from heat, skim off foam. Just before pouring into jars, add a few drops of green food coloring.
. 09-17-05, 02:25 PM Lissa All of these recipes seem interesting but mint is a delicate herb! Anyone out there used agar agar and without sugar? Would this keep like a jam? Or must you have sugar to keep a jar of this on your shelf for awhile? Lissa
09-25-05, 11:32 AM clarebear Hi Lissa. Welcome to Answerpool. Smile
Many people probably have not heard of this. The best definition I found came from the Gourmet Sleuth site.
quote: Agar agar-argar, Japanese gelatin, kanten: A form of seaweed that has been dried and powdered to be used as a thickener in food. Traditionally used in Asia, it can be substituted for gelatin. It actually sets stronger than gelatin and does not require refrigeration to set up, so not as much of it is needed to achieve the required effect. It is often used in commercially produced ice cream as a thickener. This is the preferred thickener for vegetarians.
I've never used Agar-agar but I have done some research for you. Agar-agar is used as a quick-setting base for many sweets and desserts in Asia. It is the actual base that holds the dish together such as gelatin. Dried Agar-agar will keep indefinitely in an airtight container. This site suggests it sets in a firm jelly without refrigeration. It does seem like it needs the sugar to make it set. You can substitute sugar for a sugar substitute. I think it is a matter of trial and error with the mint leaves. Good Luck. If you try this, please post and let us know how it turns out. Smile
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i like the jelly is very delicious. i want to learn the recipe of made it.
