READY IN: 30minsYIELD: 4 jars -250 ml
INGREDIENTS 2cupsmint, packed, washed and chopped 3cupswater 1⁄2 teaspoonlemon zest, finely chopped 1⁄2 tablespoonlemon juice 1 3⁄4 ouncespectin 3 1⁄2 cupsgranulated sugar 1⁄8 teaspoon pure peppermint extract 5dropsgreen food coloring
DIRECTIONSIn a large saucepan, add mint, pour in water and add lemon zest. Stir well and bring to a boil. Cover, turn off the heat and let it sit for 20 minutes.Meanwhile, place a fine sieve over a bowl lined with cheesecloths; set aside.Remove from heat and strain mint mixture through the prepared sieve. Gather the cheesecloth and gently but firmly, squeeze it to extract more juice; discard it. Return liquid to a saucepan and add lemon juice.In a large bowl, add pectin and sugar; stir well. Add sugar mixture to infused mint mixture. Add peppermint extract and a few drops of green food coloring. Stir again and bring the mixture to a boil; cook for 2 minutes. If there’s foam on top, skim it off with a spoon. Reduce heat to medium and cook for 10 minutes.Transfer mint mixture to prepared jars and process them in a water bath for 15 minutes.
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