Mint Almost Jelly

My dad and I recently went in together to buy a hogget from a farmer. In just a few days we will be putting the meat into our freezers. And in my mind I'm savoring the aroma of roast leg of lamb with a bit of garlic and oven roasted potatoes, basted with the juices from the lamb, on the side. A fresh salad from my garden and some mint jelly would finish the meal.

Lately I've been reading in blogland about canning, preserving, cordial and jelly-making. I suppose it has me feeling like I am missing out on something. I especially thank Little Jenny Wren and Isabella in the 21st Century for my inspiration.

When we bought our house, I was able to start this successful mint patch.
So I thought it was time to dive in and see what I could make. Years and years ago, when I was in high school my mom made jelly. I remember helping to measure sugar and stir the pot and listening for the jar lids to seal when she took them out of the water bath. I had to dig way back into forgotten grooves of my mind to recall much at all. So I was relying heavily on what I had read on blogs and the recipe I printed from the web.

I picked and cleaned a number of mint sprigs. I carefully measured the water and set the leaves to simmer. Here I'm straining the infusion. Next I added sugar, lemon juice, green food coloring (else the jelly is a pretty gold color -- just not the way mom did it) a wee bit of butter, ever more sugar and let the concoction bubble away. Last the pectin was added. Then came the step I was most nervous about, the water bath. Would the jars seal? I didn't have any confidence. I needn't have worried. As the jars cooled I heard two of them pop. I must have missed hearing the third, but soon all three lids were snug as I could wish. I had three beautiful jars of MINT SYRUP.

Yes, mint syrup. My biggest error was using pectin mom bought about a decade ago. I read later that pectin has a shelf life of two - three years. Even if one tried stretching it to five years,
ten is asking too much.

I'll be happy with my mixed results of this kitchen-homemaking experiment. The part I was most worried about, sealing the jars, was a success. Next time I visit the supermarket I'll see if I can find some fresh pectin.