Garlic Mint Jelly

Garlic Mint Jelly

We use some fresh green garlic from Françoir's garden and mint from our garden that grows like an invasion of Triffids all over the place.

Chop the mint and finely chop the garlic. Save some tender 'top leaves' of the mint. We make a strong mint 'tea'. Drain and squeeze out all the flavour and colour using a cloth.

Add plenty of 'jam' sugar (with pectin) and some of the garlic. Boil until a jelly forms.

The mixture is brown so if you want it green, you need to add some green food-dye.

Add the rest of the garlic and chopped 'top leaves' of mint that will end up in suspension in the finished jelly.

Bottle. After cooling, if the mixture is too liquid, you can boil again or add gelatine.

Use with Lamb or porc. We add it to everything from stir-fried vegies, meat and some fish dishes.