This year's accidental jelly tastes like mulled cider. I had some
apple juice left over because I collect apples at the end of July
to add pectin to other fruit, but did not find much fruit that
needed extra pectin. So when all the jelly making was done there
was still a large jar of apple juice at the back of the 'fridge
slowly fermenting. I added a pinch of cinnamon because cinnamon
goes in apple pie, and cut a lot of mint from the back yard. The
mint leaves were just boiled up with the apple juice and then
strained out before the sugar was added. The sugared juice wasn't
thickening so a capfull of lemon concentrate was added after
which the juice thickened up fast and was poured into jelly jars.
The jelly has good form and colour and a really nice flavour.
My most successful jellies are often unplanned.

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William R Watt National Capital FreeNet Ottawa's free community network
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William R. Watt wrote:

This year's accidental jelly tastes like mulled cider. I had some
apple juice left over because I collect apples at the end of July
to add pectin to other fruit, but did not find much fruit that
needed extra pectin. So when all the jelly making was done there
was still a large jar of apple juice at the back of the 'fridge
slowly fermenting. I added a pinch of cinnamon because cinnamon
goes in apple pie, and cut a lot of mint from the back yard. The
mint leaves were just boiled up with the apple juice and then
strained out before the sugar was added. The sugared juice wasn't
thickening so a capfull of lemon concentrate was added after
which the juice thickened up fast and was poured into jelly jars.
The jelly has good form and colour and a really nice flavour.
My most successful jellies are often unplanned.

--
------------------------------------------------------------------------------
William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
warning: non-FreeNet email must have "notspam" in subject or it's returned
Now this sounds good enough to duplicate! I was meaning to make mint
jelly but everything else is getting in the way. I'll give it a try and
see what happens. Thanks!

William R. Watt wrote:

This year's accidental jelly tastes like mulled cider.

I make about 7 gallons of mulled cider for The 'Stravaganza, my New
Year's Eve's Day open house (and about 12 gallons of glogg for those who
want the high-octane beverage).

This year's attendance was kinda low, so I made a pints of mulled cider
jelly with the leftovers, after straining out the spices. I made about
2 cups of milled cider syrup also by boiling it down.

B/

"William R. Watt" wrote in message
...


This year's accidental jelly tastes like mulled cider. I had some
apple juice left over because I collect apples at the end of July
to add pectin to other fruit, but did not find much fruit that
needed extra pectin. So when all the jelly making was done there
was still a large jar of apple juice at the back of the 'fridge
slowly fermenting. I added a pinch of cinnamon because cinnamon
goes in apple pie, and cut a lot of mint from the back yard. The
mint leaves were just boiled up with the apple juice and then
strained out before the sugar was added. The sugared juice wasn't
thickening so a capfull of lemon concentrate was added after
which the juice thickened up fast and was poured into jelly jars.
The jelly has good form and colour and a really nice flavour.
My most successful jellies are often unplanned.

I did a similar thing last year when I had made enough apple jelly from sour
apples. I briefly boiled a bunch of mint in some juice and then left it to
steep overnight. The following day I removed the mint and made the jelly.
Just as it reached jelling point, I added a handful or so of fresh, finely
chopped mint. Great with lamb.
I still had some juice so I repeated the process with French tarragon. That
goes well with chicken.
Graham