| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Jams |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vinegar |
|
|
Green coloring |
| 1 |
c |
Water |
| 3 1/2 |
c |
Sugar |
| 1/2 |
c |
Mint leaves |
| 1/2 |
c |
Commercial pectin (boxed) |
INSTRUCTIONS
Combine vinegar, water, mint leaves, and enough coloring to give tint
desired. Add sugar, stir, and bring to a boil. Add pectin at once, stirring
constantly, and bring again to a full boil for 1/2 minute. Strain off mint
leaves and pour into glasses.
**When cold, cover with paraffin. Approximate yield: 6 (6 oz.) glasses. My
note: The newer directions call for the jelly to be sealed while scalding
hot. I've also put lids on and put it in the freezer. If you have trouble
with thickening use more pectin.
From: America's Cook Book Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life begins with Jesus”