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Method :
Wrap the mint in a double layer of
cheesecloth and close tightly with a knot. Place the cider in a large
heavy pot and bring to a boil over high heat. Reduce the heat to
moderate and add the mint bundle. Let the cider cook over moderately low
heat at a low, rolling boil until it reduces to 2 cups and coats the
back of a spoon, about 2 hours. Press down on the cheesecloth every 30
minutes to extract the mint flavor.
Discard the mint bundle and pour the jelly
into a sterilized canning or jelly jar, using a spatula to get the last
bit of jelly out of the pot. Let cool to room temperature and seal the
jars. The jelly will keep for about a month or can be processed and
canned.
Makes 2 cups
Unlike traditional mint jelly, which is
loaded with sugar, this recipe, is made by simply boiling a gallon of
apple cider with a handful of fresh mint leaves until thick. The result
is a minty apple-flavored jelly full of only natural ingredients - no
added sugar, pectin, or preservatives. You will need to keep a close eye
on the mixture toward the end of the cooking time. The jelly tends to
thicken quickly, You want to avoid caramelizing the jelly or letting it
get too thick. This is the classic accompaniment to roast leg of lamb,
but it goes equally well with roast chicken or pork. We also like to
make a Cheddar cheese and cucumber sandwich on thinly sliced black bread
with a dab of mint jelly. It may sound odd, but give it a try.
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