To Mint or Not to Mint?

So we got back from a two week vacation

and the garden had overgrown

as had the weeds!!! - eek.

My herb bed was really needing attention,

especially the mint (seemingly on steroids)!

I began pulling and cutting ruthlessly

but just couldn't bring myself to

throw the cuttings over the fence.

So - instead of getting some

real work done I took the mint

in and decided what to do with it. 

First I dried some of the leaves:

Wash and spin dry plucked

mint leaves. I used my lettuce spinner.

Heat oven to 170F - turn off.

Single layer leaves on parchment paper

and place into warm oven for approx. 1 hour

or until completely dried and crunchy.

This was a good time to get my
laundry done and "almost" get 
the luggage unpacked!

Store uncrushed dried mint in an 

airtight jar.

Some uses:
Steep in boiling water for Mint Tea
Crush and use in soups and stews
Sprinkle on steamed vegetables

Next - I decided to make Mint Jelly....

2 Cups firmly packed mint leaves

Chop Mint finely to release the oils

Place in sauce pan and add:

2 Cups Water

Heat to boiling - remove from heat

and allow to steep for 20 minutes.

Pour prepared "tea" into a dampened

cheese cloth lined sieve.

Allow to drip undisturbed for at least

2 hours or overnight.

(I let mine drip while I went into town

to finally get some much needed 

groceries and also to pick up some

liquid pectin)

Prepare jars and lids 

(This made approx. 8 small 125 ml jars)

Measure 1 3/4 Cup of Mint infusion

Stir in 3 Tbsp. lemon juice

3 3/4 Cups Sugar

5-7 drops green good colouring (optional)

I chose not to add the colouring

but after filling 3 jars without I 

decided to add just a wee bit (3 drops).

Over high heat bring mixture

to full rolling boil that can't be stirred down.

Add 1 pouch (85 ml) liquid pectin

Boil hard for 1 minute - stirring constantly

Remove from heat and quickly seal

in prepared jars.

This is how it turned out.

I like the one with a bit of food colouring

and I even added some of the mint leaf pulp into

the last jar - just to experiment.

(not recommended as it's too chewy but it did look nice).

Mint Jelly uses - A traditional condiment to serve with

pork and lamb or as a delicious glaze

brushed on roasted meat and turkey.

Decorate the jars and use as hostess gifts???

Well - there you have it.

I "saved" the mint but didn't get much of anything else done - sigh!

But I had fun .....

Till next time ......... mustering up some ambition to weed the rest of the garden!