I like this jelly with lamb and other meats.

Mint Habanero Jelly

1 cup finely chopped fresh spearmint leaves
1/4 tsp red pepper flakes
1-3/4 cups cold water
3-1/2 cups granulated sugar
2 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1 to 3 teaspoons Sontava Habanero Hot Sauce (to taste)***
4 drops green food coloring
1 (3-oz) pouch liquid pectin

Makes 5-cups of jelly

*** Or add your own favorite hot sauce, but since they differ so much
in heat, you'll have figure the amount or add to taste.

Combine chopped mint leaves, pepper flakes and water. Bring to a boil,
remove from heat, let stand 15-minutes.

Strain mixture to remove mint leaves and pepper flakes. Squeeze mint
leaves to remove all liquid.

Add liquid to 3-qt saucepan along with sugar,
vinegar, lemon juice, hot sauce, food coloring.

Bring to a rolling boil, stirring constantly.

Add 3-oz pouch of liquid pectin.

Return to a rolling boil for 1-minute.

Ladle into jars and allow to cool.


Rusty - Sacramento, CA