John Myers
Ingredients for 1 servings:
- 6 sprigs of mint, Moroccan
- 1 liter pear juice
- 500 g gelling sugar 3:1
- 1 lemon(s), juice
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes
Rinse the jam jars with hot water, including the lids, and microwave for about 2 minutes to dry. Pick the mint leaves, wash them, pat them dry, and cut them into fine strips. Pour the pear juice into a large saucepan and add the mint leaves. Add the gelling sugar in a 3:1 ratio and mix well. Bring everything to a boil over high heat, stirring until the mixture is bubbling vigorously. Only now begins the cooking time. Boil briskly for 4 minutes, stirring continuously. Add the lemon juice. Test for setting. Place 1 teaspoon of jelly on a small porcelain plate. If it doesn’t set, cook for another 1-2 minutes. Fill the prepared jars to the brim with the hot mixture and immediately screw on the lids. Let it cool and store, or enjoy straight away. Note: I used pear juice made from 100% fruit from local orchards.
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