Source: Orange & Mint Jelly
Orange and Mint Jelly
This recipe has been adapted from a similar recipe for Orange and Rosemary Jelly from 'Good Old-Fashioned Jams, Preserves and Chutneys' by Sara Paston (a gift from colleagues when I left my last job). I am imagining that it will go very nicely with lamb and duck and will be used to make gravies and sauces for same.
- 2 kg oranges
- 500 g lemons
- 3 litres water
- 1 bunch (about 20 sprigs) of mint, washed
- 2 kg (approx) white sugar
- Wash, halve and slice the oranges and lemons.
- Place the fruit into a large pan with the water and half of the mint, roughly chopped.
- Bring to the boil and simmer gently for approximately 1 hour, until the fruit is soft.
- Strain through a jelly bag and then measure the juice and add to a clean pan.
- Add 450g of sugar, for each 600ml of liquid, to the pan.
- Heat gently, stirring until the sugar has dissolved, then bring to the boil and boil rapidly until setting point is reached.
- Meanwhile remove the leaves from the remaining mint and finely chop – you should have about one cup of finely chopped mint.
- Skim any scum from the top of the mixture and allow to stand for 10 minutes.
- Carefully stir in the mint.
- Pour into hot, sterilized jars and seal with lids.
- Turn the jars upside down and every so often turn them the right way up. Repeat until the jelly is almost set, giving a little shake at the same time. This is to ensure the mint is evenly distributed through the set jelly rather than rising to form a thick layer on the top!
- The whole fruit, including the peel, is used in the initial process.
- Getting herbs etc evenly suspended in jellies takes a little time and patience, but the end result is always worth it.
- Use to accompany meats such as lamb, pork, chicken and duck. Also use in gravies and sauces, or to liven up the flavour of a casserole.