For those who are wondering what book these recipes came from, the book is called ......
"Preserves" by Catherine Atkinson & Maggie Mayhew.
Published by "Hermes House, an imprint of Anness Publishing, Wigston, Leicestershire LE18 4SE"
ISBN: 13 : 978 * 1 * 84681 * 571 * 3
ISBN: 10 : 1 * 84681 * 571 * 3 (sorry for the funny asterix's, the pc was picking up that this was a code if I typed it correctly.)
Here is a photo of the front cover....I picked this book up at a newly opened book store in Warrawong, where all the books were $5.00 each. I think this is a reasonable price for a comprehensive book like this.
Rhubarb & Mint Jelly
Sorry for those who prefer to print the recipe by copying and pasting....this looks a lot nicer, but it is definitely not printer friendly.
After cooking the Rhubarb and beginning to strain overnight.
I was too tired to cook this when it was ready, so I put it in the fridge until the following day.
Then it was time to get cooking.
|Use a latex elastic band to bundle the mint together...|
Quicker than tying a string, and re-usable time and time again.
|adding the lemon juice|
The instructions say to add the chopped mint after removing from the heat...I was weary of this, as I felt that the mint should feel cooked on the palate. So I added the mint once it started to thicken. I'm glad I did, as the fresh mint floated on the top of the jelly in the saucepan. I figured, if it floated in the saucepan, it will float in the jar....Which is not what I wanted.
I also cooked the jelly longer to make sure the mint was cooked.....but it still floated....so I decided to wait until it cooled considerably until pouring it into the jars. Having the jelly thicker, I was able to stir the mint through the jelly, and it remained mixed through. (Genius thinking on my behalf..lol)
But now I had another problem.........
The jelly would be too cool to seal the lids....I remembered that Rhonda had posted about canning in the oven with small batches, so I had a read and decided on popping them in the oven for roughly 35 minutes on a medium heat.
This method sealed them nicely once they cooled. It popped those little buttons down as soon as I tried to move them.
I think I will have to try this jelly on a cold meat like lamb or silverside. It would also be good on toast or a crumpet too. I can taste the rhubarb flavour, then comes the light minty flavour at the end. It's very delicious and very light in flavour, but I'm not sure I will make it again, unless I add the lemon juice from the start of the cooking process to help set the jelly.
|4 lovely jars with a delicate flavour of Rhubarb and Mint.|