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James Baigrie
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| Mint Jelly |
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MAKES 3 8-oz. JARS
Apples' natural pectin gives this jelly a soft, luscious consistency.
6 ½ lbs. granny smith apples
3 cups of water
1 cup sugar per cup of juice
2 cups finely chopped mint (including stems)
1. Roughly chop 6 1/2 lbs. granny smith apples, then put into a large heavy pot.
2. Add 3 cups water, cover, and bring to a boil over medium-high
heat, stirring often. Cook until apples are soft and pulpy, about 15
minutes.
3. Rinse a large piece of cheesecloth in very hot water and fold
in half. Line a colander with the cloth, then set colander over a
medium-size pot. Transfer apples to colander to drain undisturbed for
4–8 hours.
4. Discard apples and measure drained juice. For each cup of
juice, you will need 1 cup sugar. Put juice and sugar into a
medium-size pot and bring to a boil over high heat, stirring until
sugar dissolves.
5. Stir in 2 cups finely chopped mint (including stems), and
continue boiling until temperature reaches 220° on a candy thermometer,
about 20 minutes. Pour through a sieve into a 4-cup Pyrex measuring
cup, then immediately into hot, sterilized canning jars. Set lids on
top and seal. Set aside to cool, then refrigerate.
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This recipe was first published in Saveur in Issue #42
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