Gifts from the Kitchen: Peppercorn Jelly
Jelly-making is another satisfying kitchen experience. The jelly needs a bit of time to itself, for you it’s a matter of cutting some fruit and stirring a pot.
Make sure you use green apples: peel, core, seeds, and all. They have the most natural pectin which helps the jellying.
This same process works for cranberry jelly (3 lbs cranberries, 1 green apple, 4 cups water) and other fruits as well. Add extra mint and skip the peppercorns and you’ll have the best mint jelly for your lamb dishes. Go experiment!
What you need:
- 2 lbs green apples, unpeeled, coarsely chopped
- 1 lemon
- sprig of mint
- 1/2 cup white wine vinegar
- 2 cups water
- handful chopped mint
- 2 T + peppercorns, crushed
What you do:
Put the apples, lemon, bunch of mint, and vinegar in a preserving pan (or a big pot), add the water.
Bring to a boil, reduce to simmer for 1 hour or until the apples are soft and mushy.
While the apples boil, get a large glass bowl, cover a sieve with two layers of cheesecloth and set over the bowl.
When apples are ready, pour into the prepared sieve. Let drip overnight. Do NOT touch as too much movement will cloud the jelly.
The next day, measure the liquid, pour into pot. Add the same amount of sugar (1.5 cup liquid=1.5 cup sugar) to the pot. Bring to a boil, stir until sugar has dissolved, add chopped mint and boil rapidly for 10 minutes until set.
You can tell it’s ready when the mixture sticks to the back of your spoon or wiggles when touched (let a drop cool on a plate before touching, though, it’s hot!).
Crush the peppercorns slightly with a mortar and pestle and stir into the jelly.
Pour into sterilized jars and make sure to set one aside for yourself.
This jelly goes really well with ham and other meats and is amazing with hard strong cheeses.