Wow, thanks for the inspiration. I made a batch tonight using peppermint and a bit of apple mint - it is surprisingly fresh and herbal - not at all like the strange green supermarket stuff you get when great gramma serves leg of lamb. I love it.

Delightful! Now if I can just stay away from stuffing the mint in my sun tea long enough to have enough to make jelly.... LOL

Lamb chops with mint jelly has always been my favorite dish. I've had lamb chops recently but haven't had mint jelly in over ten years. Looking forward to it. Great work on the recipe! Much appreciated 🙏🏼

Oh no you have inspired me to make mint jelly. I have 2 different varieties. I use Pomona's Universal Pectin which uses less sugar. Love the food preserving videos. TFS 👍

juuuust when I was wondering what to do with all this mint I need to cut back. Thank you! Seconding the recommendation of the Ball book for Home Preserving, my family has used it for decades.

I am also at 7000’+. I don’t have as much mint as you, but I add about ¼ cup of mint to my crab apple jelly. I don’t even need pectin with crab apples!! Thanks for another great video!!

My kids and I just made this today! One jar was only halfway full, but we plan to eat that one sooner than later. This was so much fun and my kitchen smells amazing.

My Nana always grew mint and made mint jelly. Thanks for sharing this!

Thank you my late great great Great grandmother was a caterer and was famous for her lamb and biscuits with mint jelly. Never got to meet her, but I love to cook and happy I found a great instructional Video to try making the mint jelly! Thanks a lot ❤

Yum! I’m going to try this. Usually I just freeze dry my mint for tea.

@Aleka1943

11 ай бұрын

I think I will try this. I never heard of it before.

Wow your herbs look fantastic ❤

a great reminder to try making this with mint!

Totally trying this!! Thanks for the inspiration Gardener Scott!

Ohhhh how wonderful!!! Thank you. Gardner Scott❤️❤️

Thank You for this video. Mint jelly sounds wonderful.

Nice! I just did this too!

Nice video! Your mint jelly looks so yummy, fresh & naturally healthy. Thank you so much for all the valuable information which you share constantly. God bless☺️😊😘🙏🙏🙏🙏

I enjoy your cooking videos. Growing things is fun, but then...what do I do with it? Now we have some ideas!

Awesome, Thank You. I grow peppermint and spearmint in different locations. I enjoy both mints. I am looking to add more mint to the property in different locations to keep from cross pollination incase they flower.

My Grandma taught me to can. She said never use a lid a 2nd time, I do it alot with about a 85% score rate. The ones that dont seal, well, thats for dinner for a day or two.

Hi, Scott. You are so lucky! I tried growing spearmint from seed. ZERO germination.🙁 Seeds were fresh, surface-sown, and kept misted twice a day. Don’t know what I did wrong. I’ll try again next year. Best wishes from Kate in Olympia, WA - 7/29/2023.

@martharinebiseko1457

6 ай бұрын

You cd use stems next time

@TalkingThreadsMedia

6 ай бұрын

Thanks for trying to help. Stems are not an option. I only had a packet of seeds for spearmint. Stores around here only stock peppermint. Too strong for my tastes. I wanted spearmint. The seeds didn’t germinate. Best wishes, Kate.

How do you typically use the mint jelly? I have lots of mint and I love having it for tea, but this sounds so good, but I figure it probably has uses other than putting on toast.

@GardenerScott

11 ай бұрын

I use it on lamb and pork. With vinegar and olive oil it makes a great vinaigrette for a fresh salad. I use it instead of simple syrup for some beverages.

@laurielyon1892

11 ай бұрын

@@GardenerScott thank you for the information

@kmartin523

11 ай бұрын

Our family has been using it with turkey,,,,,,it;s great

LOVE THIS!! Thank you! What can we do with oregano? This Montanan only knows to dry it... what else can I do with it to preserve it?

@LTeppler

11 ай бұрын

I put Oregano in my pesto and in my hot pepper chili sauce!

@GardenerScott

11 ай бұрын

I mostly dry it too, but it can make a wonderful infused oil.

Thanx. I wonder is basil jelly would taste good

@GardenerScott

11 ай бұрын

I haven't made that yet, but I'm thinking about it because I have a lot of basil this year.

Thank you. Very informative and precise instructions. Do you have a video for mint tea? I'm diabetic, the 3 cups of sugar are a bit much. I have a ton of mint, so I'll experiment.

@GardenerScott

11 ай бұрын

I don't have a mint tea video yet. For tea I don't use sugar and just let the dried leaves steep in hot water. Here's how I dry them: kzread.info/dash/bejne/gYmXp9yxc8bHk5M.html

@johngay1981

11 ай бұрын

Thank you. Just watched.

Thank you! What variety of mint do you grow?

@GardenerScott

11 ай бұрын

It's a generic peppermint.

I've got enough mint growing to start a small jelly factory and I even have that book! I'm excited to try that out one day!! You looked like a happy kid with his momma's cake mixing bowl! LoL Do you prefer any type of mint?

@GardenerScott

11 ай бұрын

I find that peppermint has a more traditional mint flavor that other mints don't match.

@bowtielife

11 ай бұрын

@@GardenerScott I lost a few pots of peppermint. I am going to make an effort to bring it back! Thank you for sharing this!

Hey Gardener Scott! How do you use this jelly? Bagel or toast?

@GardenerScott

11 ай бұрын

I like it on a bagel, but I use it to make sauces and to put on lamb.

I have a surplus of peppermint since I'm growing it as a ground cover. I'm wondering, would it be okay to puree the mint leaves and leave them in the mint jelly, instead of straining them out?

@GardenerScott

11 ай бұрын

You can puree them and the flavor will probably be more intense, but the consistency and color will be different. I haven't found a recipe with a puree rather than juice.

All very interesting... but using this method, I'd be very concerned at all the essential oils being lost while boiling with the pot open. I'm thinking that there has to be a better way of preserving all the subtle flavours in the mint so that they all carry through to the finished product. I'd be inclined to experiment, perhaps using a well-sealed pressure cooker (never going over boiling) then using that liquid (once cooled somewhat) in conjunction with the hot sugar-pectin. Perhaps the mint could be placed in a temperature-resistant muslin, so straining wouldn't be necessary: just remove the muslin bag, add the pre-heated sugar-pectin, and close the pressure cooker immediately? Just thinking. I love my aromatic herbs, and I hate to lose one single molecule of their magical ingredients.

@GardenerScott

8 ай бұрын

The pressure cooker generates a higher heat than water bath canning. There is an option to make freezer jelly. To get more flavor I think using more leaves would be a better option.

What kind of mint are you using?

@GardenerScott

11 ай бұрын

It's a basic peppermint.

I watch from start til end but i didnt see the result of the jelly mint was.. i get disappointed 😞.. Thanks anyway.

@GardenerScott

9 ай бұрын

I showed the jars after the jelly was done and talked about the flavor. What else are you looking for?

Not quite what I was expecting. Seems to be sugar with mint.

@GardenerScott

8 ай бұрын

That's what jelly is.