It's a timeless pairing - mint jelly and lamb. Here is Lynda Hallinan's quick mint jelly for your next roast lamb.
- ½ cup boiling water or apple juice
- 1 tsp red wine vinegar
- 1 cup jam setting sugar
- ½ cup freshly chopped mint
Mint obviously has no pectin; in the past it was made with gelatin, but Lynda use jam-setting sugar.
Mix jam setting sugar with water or apple juice. Boil for 5 minutes, then take it off the heat, add freshly chopped mint (leaves only) and either cider or red wine vinegar. Pour into a jar or serving dish. Do this when you put the lamb on and it will be full of flavour and nicely set by serving time.
Lynda makes crabapple, quince or guava jelly, adding a splash of red wine vinegar and heaps of fresh chopped mint to the jar.
Tips & tricks:
The fresher the jelly, the better the flavour.
Mix crinkled winter mint with spearmint.