Mint Jelly

 

 

 

Large Bunch of Mint (approx. 2 oz.)

½ Pint White Vinegar

1 lb. Sugar

1 Bottle Certo

Green Colouring

 

 

 

1.         Wash the mint thoroughly and divide into two.

 

 

2.         Take the leaves from one bunch, squeeze out the surplus water and

chop finely.  Put the vinegar and sugar into a saucepan with the

second bunch of mint and stir over a low heat until the sugar has

dissolved.

 

 

3.            Remove the bunch of mint.  Bring to the boil for 1 minute.

 

 

4.         Strain the syrup through a muslin and return to the saucepan.

 

 

5.         Stir in the Certo, bring to the boil and boil for 2 minutes.  Add the

chopped mint and colouring.

 

 

6.         Allow to cool slightly to prevent the mint from floating.

 

 

7.         Skim, pot and cover in the usual way.