The great thing about making your own mint
jelly is that you tailor it to your exact needs and taste; if you want it
thicker reduce it down more, if you want it pourable don’t add so much corn
flour and so on.
You can also add your own different flavours
like Thyme, rosemary or even add a little garlic.
How to make Mint Jelly
You will need;
The Juice of 1 - Lemon
20 Gm - Fresh Mint
125 ml – White Wine Vinegar (distilled white vinegar
will do)
125 gm – Demerara Sugar (you can use white sugar if
you prefer)
180 ml – Water
½ teaspoon - Salt
2 Tablespoons - Corn Flour
25 ml - Water (for the corn flour paste)
½ teaspoon – Green Food Colouring (just for
presentation)
Roughly chop the mint
Put it in a food processor along
with the vinegar, water (180 ml), salt and lemon juice then process them smooth.
Transfer your mixture to a saucepan, add the
sugar and bring to the boil. Leave to simmer on a medium heat for 10 minutes.
Mix the corn flour and 25 ml of water into a
paste, add it to the mixture after it has simmered for 10 minutes and stir it
in. Simmer for another 10 minutes, stirring occasionally, then add the food colouring and stir it in well.
That is it you are done.
The mint jelly will be hot and runny, let it cool down
and when it is cold it will become thick.
Just right to zing up your roast lamb.
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