We serve this with cream cheese or Brie and crackers.
It's also great with Lamb or beef.
When we ran out of mint, I made the jelly with Ginger https://www.instructables.com/id/Gingered-Hot-Pepper-Jelly/
Step 1: Warning: Handling Hot Peppers
PLEASE PLEASE PLEASE
- Use gloves when handling hot peppers.
If the Capsaicin (which is what makes the heat in Chilies) gets in your eyes you will be miserable for a while.
What increases the heat?
What decreases the heat?
- Water washes away the oils or mucus that protects tissues and so will increase the heat from Capsaicin.
- Anything that is salty or contains alcohol will increase the heat as well.
- The fat in Cold milk bring the Capsaicin into solution and thus decrease a burning sensation (and according to Wikipedia caseins in milk have a detergent effect bringing capsaicin into solution to disolve it).
- Cold sugar solution (10%) at 20 °C (68 °F) is almost as effective.
Step 2: Ingredients
1 cup cleaned packed mint leaves
4 cups sugar (I often mix 2 cups sugar with the Stevia equivalent of 2 cups sugar)
2 cups of 5% apple cider vinegar
2 packets of low sugar dry pectin
Step 3: Mince the Pepper & Mint
Step 4: Prepare the Pectin
Step 5: In a Medium Pot
- Mix the vinegar and remaining sugar
- Add the minced pepper & mint to the pot
- Boil for 10 minutes over medium heat, while stirring periodically, to prevent burning.
Step 6: Add Pectin Mixture
- Remove the pot from heat
- Add the pectin sugar mixture to the pot and stir briskly,
- Return the mix to the heat and boil hard for 1 minute, stirring constantly
Step 7: Checking for Proper Jell
- chill a metal tablespoon by sitting it in an ice water bath,
- Take a half spoonful of the pepper mix and let it cool on top of the ice to room temp
Step 8: Fill Sterile Jars
- Fill jars to within 1/8-inch of the top and screw on covers tightly
- Place in boiling bath 10 min and cool