The pretty green just jumps out at you! This is a perfect blend of flavors; there is the hot and the cool together, so refreshing! Such a nice presentation. This lovely Jelly can be use in the traditional manner or as a tasty marinade for a pork loin. The sweet, hot and cool mix blends perfectly with pork. Slow and low, a layer of Jalapeno mint, wrapped in bacon then more Jalapeno mint. My mouth is watering already!
To order Jalapeno Mint Jelly from Cheryl’s Delights, follow this link.
2 sprigs of mint leaves chopped
2 drops of Peppermint essential Oil or 1/2 teaspoon mint extract
1 cup apple cider vinegar
½ cup 4-5% vinegar
4 cups sugar
1 pack liquid pectin
4 drops green food coloring (optional)
In a large sauce pan add sugar and lemon juice.
In a blender add jalapenos and apple cider vinegar, puree. Add jalapeno puree to the sauce pan, use the ½ cup vinegar to wash the extra jalapeno out of your blender and into your pot.
Heat to boiling, reduce heat and cook 5 minutes. Add the pectin, bring back to a boil and boil hard for one minute. Add mint and oil. I drop the oil into a small bowl over the fresh mint so I do not over ‘oil’ the batch of jelly, a little goes a LONG way with essential oils. Add the food coloring and remove from heat.
Ladle into jars and process -> see here for instructions.