Sunday, August 14, 2011

Minty Fresh

Before the mint in my garden goes to seed (but after it has gotten completely out of control) I figured I should make a batch of mint jelly.  We tend to eat more lamb chops in the winter, and it's one of the few meats we can get the 6 year old to eat so we have it often enough to use a lot mint jelly.  I was down to 1 almost full jar in the fridge and 1 and a half cups of jam in the pantry.  Each recipe (Certo insert) makes 4 cups of jelly.  This one made just a little bit more so I topped off the jelly in the fridge.

For the record, the best color comes from 3 drops of green and one drop of blue food coloring.

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