Yes, I'm straining out the mint boiled and simmered with the Bramleys Flummery. And I'm wanting to put finely chopped mint into the finished jelly. Sorry you don't like Mint....
But lots other Herbs you've probably used instead?
Incidentally, for those that DO love mint and wanting to presesrve it for Winter use, I read a fantastic tip the other day:
Cut the leaves of Mint and cover them in an airtight jar with Golden Syrup. Therefore, whenever you want to make some Mint Sauce, you just hoik out a spoonful, and mix it with your chosen vinegar..... Brill!
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