Peppermint Jelly
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ liters water
- 60 g peppermint, fresh leaves OR:
- 25 g peppermint, dried
- 1 kg sugar
- 10 g citric acid
- 1 bottle Gelierfix, liquid or powder
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil, scald chopped peppermint leaves with it and let it steep for 10 minutes. Then briefly bring the brew to the boil with fresh leaves.
- Sieve the stock through a fine cloth, measure out 1 1/4 liters and mix in a saucepan with the sugar and citric acid. Heat with constant stirring. Just before the liquid boils, add the gelling agent. Stir, bring to the boil.
- Pour jelly hot into clean jars and close with the screw lids. Store cool.
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