Mint jelly - a dessert for gourmets

It is worth mentioning that mint jelly in its natural form is not green at all, but yellowish-brown, depending on the concentration of mint and lemon. But this can be easily fixed with dark green food coloring.

Be that as it may, mint jelly will turn out great, despite its appearance, if you follow the following recipe:

• 300 grams of fresh mint;
• 0.7 liters of water;
• 0.5 kg sugar;
• 2 lemons;
• 25 g gelatin.

Place the mint in a bowl of water and rinse thoroughly. If there is sand and dust on the stems, they will settle to the bottom.

Shake the mint and tear it apart with your hands.

Cut the lemon, along with the peel, into slices.

Boil water in a saucepan and add mint and lemon to the boiling water. Reduce the heat slightly and boil the mint for 7-10 minutes, then remove the pan from the stove and leave to steep for 6-8 hours.

Drain the mint infusion and strain it thoroughly. Squeeze the mint and lemon to a drop.

Pour 200 grams of the broth separately and dilute gelatin in it, as indicated in the instructions on the package. Place the rest of the broth on the stove, add sugar and begin to simmer over very low heat.

Skim off the foam and stir. At first the foam will be dirty gray and should be thrown away.But when it turns pinkish-yellow, you can remove the pan from the stove and mix with the diluted gelatin.

Pour hot mint jelly into small jars and roll up.

There is no need to pasteurize the jelly; it already stands well enough. Store it in the refrigerator, along with mint syrup, and until the next mint season, you can rest assured.

Watch the video on how to make mint jam for the winter: