Mint is great, I put a few seedlings in a 5" pot 3 years ago, stuck the pot in the ground, and then proceeded to ignore it ever since, save for the trip to grab a sprig here and there.
As many of the seed packets will attest to mint from see is not "true" I.E. it wont have the same flavor as the parent. So what I did this fall was to carefully select a leaf from each sprig, if I liked it, the plant was safe, if it was less than spectacular, I pulled the stalk and its rootball up. Hopefully next year I will have a more consistent flavored patch of mint. I also trimmed it back heavily, and spent the afternoon wondering what the heck I am going to do with all this mint.
Well some of it is going to get dried for tea of course but thats a lot of tea, and I usually prefer to blend it rather than go straight mint.
So, I made mint jalapeno jelly. Considering I hadn't made any kind of jam all year I really didn't feel rusty. I did however omit the food coloring, so the jelly looks a bit yellow, but I scraped some out of the bowl when I was done and it is certainly powerful...Its an odd experience. I've only ever had mass produced mint jelly so this was definitely stronger than what I was used to. At first all you taste is the sugar, but after its been in your mouth for a second the mint hits you...and then the heat.
It would be pretty awesome on crackers with some cream cheese. Its usually recommended to be served with lamb but...not gonna happen, so if anyone has any vegetarian ideas for it (other than crackers or toast) fire away.
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2 comments:
I'd love some more detailed instructions for mint jelly. Did you use an apple base? I also have raging out of control mint and I adore mint jelly. Especially considering I have homegrown lamb. (well kid actually but I bet it's also good with mint jelly)
Sure, Stuff 1 cup full of PACKED fresh mint leaves,
3 1/2 cups sugar and mix in a pot
add 1 cup water
1/2 cup cider vinegar, bring to a boil for about 2 minutes
add 2 (or more) diced jalapenos
boil for about 2 more minutes
add 3 oz pectin jell
boil for about 30 seconds
pour through a sieve and press the gunk to get the liquid out.
pour strained liquid into jars with 1/4 inch headspace.
Boil jars for 10 minutes, rack to cool.
It took a little longer than the strawberry jelly to gel up. 10 minutes after processing the jars I could still swirl it a little. Its firm now though.
(If you want you can add food coloring in with the water and vinegar, its natural color is yellowy green...just a matter of preference)
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