Jalapeño peppers and a double hit of mint liven up traditional mint jelly. Try it with crackers and cheese and with lamb or chicken.

　　

Ingredients

Makes 4 cups

　　1 3/4 cups (425 mL) finely chopped fresh mint, divided

　　1 1/2 cups (375 mL) water

　　3 1/2 cups (875 mL) granulated sugar

　　3/4 cup (175 mL) cider vinegar

　　2 tbsp (25 mL) strained fresh lemon juice

　　2 jalapeño peppers, finely chopped

　　1 pouch liquid fruit pectin

　　

Step 1

1. Bring 1 1/2 cups (375 mL) mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.

　　

Step 2

2. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.

　　

Step 3

3. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .

　　

Variation: Lemon Balm Jelly

Step 4

Use lemon balm leaves in place of the mint and omit the jalapeño peppers.

　　Extra! Tips from Epicurious:

　　· Liquid fruit pectin, an ingredient that helps form a gel, is available in the produce or jams and jellies aisle of many supermarkets. Certo is a popular brand. Be sure to use the liquid version: While pectin is also available in crystals, the two forms are not interchangeable.

　　· "I like to mix this jelly with cream cheese and serve it on crackers," says Topp. "The chile peppers and mint make for a flavorful hors d'oeuvre."

　　From The Complete Book of Small-Batch Preserving by Eleanor Topp and Margaret Howard © 2001. Reprinted with permission from Firefly Books Ltd. Buy the full book at Amazon or Thrift Books.