Grow Your Own Magazine

wellie · #1 (**permalink**) 05-07-2008, 07:11 PM

One for all you passionate Jelly Beings out there, if you wouldn't mind?

I've got an Apple & Mint Jelly on the go (as I type it's 'dripping') and this year, I've done it with completely 'over-the-top' amount of mint, as I feel there's no point if it doesn't actually taste remotely minty.....

Anyhow. I've never been really successful at getting the chopped mint to 'not sink' in the Jar. Oh, and if you could remind me how to turn the jelly really nice and green too, I'd be ever so dead grateful, thank you.
X

coomber · #2 (**permalink**) 05-07-2008, 07:20 PM

To stop the mint sinking - I think if you let the jelly cool until a skin starts to form then stir gently to make sure the mint is evenly distributed it should be ok.
Not sure about the greeness though, maybe food colouring??????

shirlthegirl43 · #3 (**permalink**) 05-07-2008, 07:32 PM

A drop of green food colouring will do the trick Wellie. I didn't put any mint in mine last year as it didn't say to in the recipe.

wellie · #4 (**permalink**) 05-07-2008, 07:37 PM

Thanks coomber for your helpfulness, and SO QUICK!!!

Once I do the boiling jobby with the sugar and then put it into the sterilised jars, I'm loathed to 'muck around' stirring and stuff - or is that really how the herb gets evenly distributed?

I'm really eager to get this right, so thank you....

The Green Colour can be achieved, I've read, by somehow introducing some Spinach water reduced? Thank GOODNESS I'm growing Spinach!

Any advances Jelly Beings?
X

wellie · #5 (**permalink**) 05-07-2008, 07:40 PM

Hey Shirley! (High Five...)

Oooh NO! No Mint Luv? Promise you, it IS gorgeous, and I'll post the recipe up later. I've made it semi-successfully before. The taste was fantastic, the presentation, if I'd been back at school, would have read: "Could Do Better"....!
X

coomber · #6 (**permalink**) 05-07-2008, 07:44 PM

I mean let the jelly cool slightly and stir before you put it into the jars, I tried this with some lemon and lime marmelade (with bits!!!) and it worked perfectly

wellie · #7 (**permalink**) 05-07-2008, 07:50 PM

EXCELLENT! coomber Sweetie! or are you a bloke?, in which case;
EXCELLENT! coomber Mate! or are you a Sheila?
Thank you either way. If it's worked successfully for you, that's fine by me.
X

coomber · #8 (**permalink**) 05-07-2008, 08:04 PM

you were right the first time

btw what do you eat the apple & mint jelly with??? fancy 'avin a go me-self!!

wellie · #9 (**permalink**) 05-07-2008, 08:34 PM

Okay coomber Sheila....
Hot Lamb, Cold Lamb, Deep-Fried Camembert, on its own on a teaspoon.
Want to come and taste it first hand?!
X

Flummery · #10 (**permalink**) 05-07-2008, 09:26 PM

I've made it in the past. I strained out the mint - don't actually like mint anyway so other people ate it!

coomber · #11 (**permalink**) 05-07-2008, 10:12 PM

Quote:

Originally Posted by wellie

Okay coomber Sheila....
Hot Lamb, Cold Lamb, Deep-Fried Camembert, on its own on a teaspoon.
Want to come and taste it first hand?!
X

Mmm sounds lovely, I'll give you a shout next time i'm over the bridge!!!!!

wellie · #12 (**permalink**) 05-07-2008, 10:17 PM

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!
X

wellie · #13 (**permalink**) 05-07-2008, 10:21 PM

coomber, you're most welcome when you fancy paying the bridge toll!

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