Wow, thanks for the inspiration. I made a batch tonight using peppermint and a bit of apple mint - it is surprisingly fresh and herbal - not at all like the strange green supermarket stuff you get when great gramma serves leg of lamb. I love it.
Lamb chops with mint jelly has always been my favorite dish. I've had lamb chops recently but haven't had mint jelly in over ten years. Looking forward to it. Great work on the recipe! Much appreciated 🙏🏼
Thank you my late great great Great grandmother was a caterer and was famous for her lamb and biscuits with mint jelly. Never got to meet her, but I love to cook and happy I found a great instructional Video to try making the mint jelly! Thanks a lot ❤
juuuust when I was wondering what to do with all this mint I need to cut back. Thank you! Seconding the recommendation of the Ball book for Home Preserving, my family has used it for decades.
Oh no you have inspired me to make mint jelly. I have 2 different varieties. I use Pomona's Universal Pectin which uses less sugar. Love the food preserving videos. TFS 👍
My kids and I just made this today! One jar was only halfway full, but we plan to eat that one sooner than later. This was so much fun and my kitchen smells amazing.
Nice video! Your mint jelly looks so yummy, fresh & naturally healthy. Thank you so much for all the valuable information which you share constantly. God bless☺️😊😘🙏🙏🙏🙏
Awesome, Thank You. I grow peppermint and spearmint in different locations. I enjoy both mints. I am looking to add more mint to the property in different locations to keep from cross pollination incase they flower.
I am also at 7000’+. I don’t have as much mint as you, but I add about ¼ cup of mint to my crab apple jelly. I don’t even need pectin with crab apples!! Thanks for another great video!!
How do you typically use the mint jelly? I have lots of mint and I love having it for tea, but this sounds so good, but I figure it probably has uses other than putting on toast.
I use it on lamb and pork. With vinegar and olive oil it makes a great vinaigrette for a fresh salad. I use it instead of simple syrup for some beverages.
My Grandma taught me to can. She said never use a lid a 2nd time, I do it alot with about a 85% score rate. The ones that dont seal, well, thats for dinner for a day or two.
Thank you. Very informative and precise instructions. Do you have a video for mint tea? I'm diabetic, the 3 cups of sugar are a bit much. I have a ton of mint, so I'll experiment.
I don't have a mint tea video yet. For tea I don't use sugar and just let the dried leaves steep in hot water. Here's how I dry them: ruclips.net/video/OUcEzxCcac0/видео.html
I've got enough mint growing to start a small jelly factory and I even have that book! I'm excited to try that out one day!! You looked like a happy kid with his momma's cake mixing bowl! LoL Do you prefer any type of mint?
I have a surplus of peppermint since I'm growing it as a ground cover. I'm wondering, would it be okay to puree the mint leaves and leave them in the mint jelly, instead of straining them out?
You can puree them and the flavor will probably be more intense, but the consistency and color will be different. I haven't found a recipe with a puree rather than juice.
All very interesting... but using this method, I'd be very concerned at all the essential oils being lost while boiling with the pot open. I'm thinking that there has to be a better way of preserving all the subtle flavours in the mint so that they all carry through to the finished product. I'd be inclined to experiment, perhaps using a well-sealed pressure cooker (never going over boiling) then using that liquid (once cooled somewhat) in conjunction with the hot sugar-pectin. Perhaps the mint could be placed in a temperature-resistant muslin, so straining wouldn't be necessary: just remove the muslin bag, add the pre-heated sugar-pectin, and close the pressure cooker immediately? Just thinking. I love my aromatic herbs, and I hate to lose one single molecule of their magical ingredients.
The pressure cooker generates a higher heat than water bath canning. There is an option to make freezer jelly. To get more flavor I think using more leaves would be a better option.
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Wow, thanks for the inspiration. I made a batch tonight using peppermint and a bit of apple mint - it is surprisingly fresh and herbal - not at all like the strange green supermarket stuff you get when great gramma serves leg of lamb. I love it.
Lamb chops with mint jelly has always been my favorite dish. I've had lamb chops recently but haven't had mint jelly in over ten years. Looking forward to it. Great work on the recipe! Much appreciated 🙏🏼
Delightful! Now if I can just stay away from stuffing the mint in my sun tea long enough to have enough to make jelly.... LOL
Wow your herbs look fantastic ❤
Thank you my late great great Great grandmother was a caterer and was famous for her lamb and biscuits with mint jelly. Never got to meet her, but I love to cook and happy I found a great instructional
Video to try making the mint jelly! Thanks a lot ❤
juuuust when I was wondering what to do with all this mint I need to cut back. Thank you! Seconding the recommendation of the Ball book for Home Preserving, my family has used it for decades.
a great reminder to try making this with mint!
Oh no you have inspired me to make mint jelly. I have 2 different varieties. I use Pomona's Universal Pectin which uses less sugar. Love the food preserving videos. TFS 👍
My Nana always grew mint and made mint jelly. Thanks for sharing this!
Yum! I’m going to try this. Usually I just freeze dry my mint for tea.
I think I will try this. I never heard of it before.
My kids and I just made this today! One jar was only halfway full, but we plan to eat that one sooner than later. This was so much fun and my kitchen smells amazing.
Ohhhh how wonderful!!! Thank you. Gardner Scott❤️❤️
Nice video! Your mint jelly looks so yummy, fresh & naturally healthy. Thank you so much for all the valuable information which you share constantly. God bless☺️😊😘🙏🙏🙏🙏
Thank You for this video. Mint jelly sounds wonderful.
Awesome, Thank You. I grow peppermint and spearmint in different locations. I enjoy both mints. I am looking to add more mint to the property in different locations to keep from cross pollination incase they flower.
Totally trying this!! Thanks for the inspiration Gardener Scott!
I enjoy your cooking videos. Growing things is fun, but then...what do I do with it? Now we have some ideas!
Nice! I just did this too!
I am also at 7000’+. I don’t have as much mint as you, but I add about ¼ cup of mint to my crab apple jelly. I don’t even need pectin with crab apples!! Thanks for another great video!!
LOVE THIS!! Thank you! What can we do with oregano? This Montanan only knows to dry it... what else can I do with it to preserve it?
I put Oregano in my pesto and in my hot pepper chili sauce!
I mostly dry it too, but it can make a wonderful infused oil.
How do you typically use the mint jelly? I have lots of mint and I love having it for tea, but this sounds so good, but I figure it probably has uses other than putting on toast.
I use it on lamb and pork. With vinegar and olive oil it makes a great vinaigrette for a fresh salad. I use it instead of simple syrup for some beverages.
@@GardenerScott thank you for the information
Our family has been using it with turkey,,,,,,it;s great
My Grandma taught me to can. She said never use a lid a 2nd time, I do it alot with about a 85% score rate. The ones that dont seal, well, thats for dinner for a day or two.
Yes, thank you for stating this. After throwing a few away, I decided I didn't want to waste them.
Thanx. I wonder is basil jelly would taste good
I haven't made that yet, but I'm thinking about it because I have a lot of basil this year.
Thank you. Very informative and precise instructions. Do you have a video for mint tea? I'm diabetic, the 3 cups of sugar are a bit much. I have a ton of mint, so I'll experiment.
I don't have a mint tea video yet. For tea I don't use sugar and just let the dried leaves steep in hot water. Here's how I dry them: ruclips.net/video/OUcEzxCcac0/видео.html
Thank you. Just watched.
Thank you! What variety of mint do you grow?
It's a generic peppermint.
I've got enough mint growing to start a small jelly factory and I even have that book! I'm excited to try that out one day!! You looked like a happy kid with his momma's cake mixing bowl! LoL
Do you prefer any type of mint?
I find that peppermint has a more traditional mint flavor that other mints don't match.
@@GardenerScott I lost a few pots of peppermint. I am going to make an effort to bring it back! Thank you for sharing this!
Hey Gardener Scott! How do you use this jelly? Bagel or toast?
I like it on a bagel, but I use it to make sauces and to put on lamb.
How many grams is the pectin because i can only buy the powder here in Australia and its 100grams how much do i put in
The boxes I use are 49 grams. There is not a direct correlation to liquid pectin. You'll need to find a recipe for powder pectin.
Oh thankyou that helps heaps ill find equal value for the powder have a great week
I have a surplus of peppermint since I'm growing it as a ground cover. I'm wondering, would it be okay to puree the mint leaves and leave them in the mint jelly, instead of straining them out?
You can puree them and the flavor will probably be more intense, but the consistency and color will be different. I haven't found a recipe with a puree rather than juice.
Why do you put the cooked jelly jars into the hot water again?
That is part of the water bath canning method that seals the lid to the jar.
What kind of mint are you using?
It's a basic peppermint.
All very interesting... but using this method, I'd be very concerned at all the essential oils being lost while boiling with the pot open.
I'm thinking that there has to be a better way of preserving all the subtle flavours in the mint so that they all carry through to the finished product.
I'd be inclined to experiment, perhaps using a well-sealed pressure cooker (never going over boiling) then using that liquid (once cooled somewhat) in conjunction with the hot sugar-pectin. Perhaps the mint could be placed in a temperature-resistant muslin, so straining wouldn't be necessary: just remove the muslin bag, add the pre-heated sugar-pectin, and close the pressure cooker immediately?
Just thinking. I love my aromatic herbs, and I hate to lose one single molecule of their magical ingredients.
The pressure cooker generates a higher heat than water bath canning. There is an option to make freezer jelly. To get more flavor I think using more leaves would be a better option.
I watch from start til end but i didnt see the result of the jelly mint was.. i get disappointed 😞..
Thanks anyway.
I showed the jars after the jelly was done and talked about the flavor. What else are you looking for?
Not quite what I was expecting.
Seems to be sugar with mint.
That's what jelly is.