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August 21, 2015

Homemade Jalapeno Mint Jelly

Jalapeno Mint Jelly


When mint grows it can take over a garden. One little plant turns into a monster in a matter of weeks and then you're left scratching your head over what to do with the abundance of mint that has suddenly appeared. Everyone loves fresh mint hot/iced tea, but what about something that will bring the taste of fresh mint into the fall and winter months.

Fresh Garden Mint



Welcome to the world of mint jelly. Mint jelly is delicious and great with crackers and cream cheese for parties or with lamb for savory dishes. Plus there are so many varieties that can be made and enjoyed, making it a fun type of jelly to experiment with flavor profiles. One such flavor combination is Jalapeno Mint Jelly.

Garden Jalapenos


Jalapeno Mint Jelly is a great way to use garden herbs and peppers. If you're like me and your mint and jalapeno plant have exploded this recipe is a nice way to use the overabundance of both. Just don't do what I did and wipe your eye after mincing jalapenos, bad plan. Garden jalapenos can be a lot spicier than store bought so I would suggest wearing disposable gloves, or at least avoid touching your face. The burn takes a long time to go away, I promise.


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Jalapeno Mint Jelly
This is a great way to use garden herbs and peppers and enjoy their flavors in the fall and winter.
Ingredients
  • 3 1/2 cups sugar
  • 1 cup small mint sprigs
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 2 jalapenos, seeded and minced
  • One 3 ounce pouch liquid pectin
  • 1 drop green food coloring
Instructions
1. Combine sugar and mint in a large non-reactive pot, crushing mint as you stir. 2. Add vinegar and water and over a high heat bring to a boil, stirring to prevent burning. 3. Boil under sugar melts (approximately 3 minutes). 4. Add minced jalapenos and boil hard for 3 minutes. 5. Add pectin and food coloring (if using) and boil hard for 1 minutes. 6. Over a heat proof bowl, strain jelly. 7. Pour jelly into sterilized jars leaving a 1/4 inch head space. 8. Pop any bubbles using a knife or straw. 9. Wipe rims and close jars. 10. Place jars in a boiling water bath canner, bring back to a boil, and process for 10 minutes.
Details
Prep time: Cook time: Total time: Yield: 4 half pints

Tips:
  • Sterilize jars for 10 minutes, keep lids and rings in a pot of water over simmer. Don't boil the lids as it can damage the seal. 
  • Make sure to wipe the jar rims before placing lids on. Jam left on the rim can make the jar not seal. 
  • If you like your jelly a darker green add another drop of food coloring. 
  • I've had great luck with getting this jelly to set. It sets easily and doesn't take a long time to get to the jelly temp. I always use a candy thermometer to double check. The plate and spoon tests I seem to fail at, I'm great at many things, but my thermometer is my friend. 
I haven't had much time to post in the last week. School started for my kids and I decided to tackle a big painting project in our house. Needless to say I didn't have much time to post, hopefully next week will be calmer. I am planning a few posts on how to store fresh herbs and a recipe for candied jalapenos, stay tuned! 

6 comments:

  1. This sounds perfect. A little bit of spice with a little bit of mint. My mother used to have mint plants because she loved making peppermint tea and I've never planted it myself but may do it one day and give your recipe a try as well.

    ReplyDelete
    Replies
    1. I love peppermint tea too. Mint is so easy to grow and is a great calming herb, especially to help go to sleep in the evening.

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  2. I have never had or made anything like this. Would love try some of yours!

    ReplyDelete
    Replies
    1. This is the first year that I tried it, it's a nice change of pace from regular mint jelly. The jalapeno gives it a nice kick!

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  3. Love the flavor combination!
    Never would have thought to add mint to jalapeno jelly.
    Lynn

    ReplyDelete
    Replies
    1. The flavors really are great together, I love spicy/sweet flavor combinations!

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