This sauce is the perfect accompagnement with roast meat, especially lamb.
It is a great way to use up all that mint growing like crazy in your garden. I like to add a stylish lable and cute lid, that way I can give away these jars as gifts.
| Servings | Prep Time |
| 5 jars | 10 minutes |
| Cook Time |
| 20 minutes |
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This sauce is the perfect accompagnement with roast meat, especially lamb.
It is a great way to use up all that mint growing like crazy in your garden. I like to add a stylish lable and cute lid, that way I can give away these jars as gifts.
|
Ingredients
- 500 gram gelling sugar
- 2 cups fresh mint, chopped
- 1 tbsp appel butter
- 300 ml apple vinegar
- 800 ml water
Servings: jars
Instructions
- Wash your mint, pick the leaves of and chop finely.
- Prepare and clean your jam jars.
- Combine all the ingredients and bring to a simmer. Simmer for 5 minutes.
- Fill your jam jars, twist on the caps immediately. Place the jars upside down for 5 minutes.
- Turn your jelly jars every 20 minutes as they cool. This ensures the mint leaves being spread evenly through the jelly.
Recipe Notes
Read more about edible gardening here.
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