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
Peppermint Jelly
Peppermint Jelly

Instructions

  1. 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.
  2. 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.
  3. Pour jelly hot into clean jars and close with the screw lids. Store cool.

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