Spicy Lemon-Mint Jelly

Name: Spicy Lemon-Mint Jelly
Total time: 50 min
Yield: About 2 cups
Ingredients: 6 large lemons; 1 cup water; 2 1/2 cups sugar; 1 teaspoon crushed red-pepper flakes; 5 large sprigs of mint, tied in cheesecloth; 2 tablespoons chopped fresh mint

By Molly O'Neill

Total Time: 50 minutes, plus cooling time
Rating: 4(11)
Comments: Read comments

This easy jelly, which you can store in your refrigerator for a week or so, adds a jazzy note to lamb, pork, even an oily fish. The mint’s coolness is balanced by tart lemon, and a tone of red-pepper flakes answers them both. Think of it as a musical riff on the old staid green mint jelly.

Featured in: FOOD; Totally Cool

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Ingredients

Yield:About 2 cups

6large lemons
1cup water
2½cups sugar
1teaspoon crushed red-pepper flakes
5large sprigs of mint, tied in cheesecloth
2tablespoons chopped fresh mint

Ingredient Substitution Guide

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Preparation

Step 1
Use a vegetable peeler to remove the zest (yellow part only) from 4 of the lemons. Cut the zest into fine julienne. Remove the peel and pith from all of the lemons and cut the sections out from between the membranes.
Step 2
Place the julienned lemon peel, lemon sections, water, sugar and pepper flakes in a large nonreactive saucepan and mix well. Bring to a boil. Lower the heat slightly and simmer for 20 minutes. Place a small saucer in the freezer.
Step 3
Add the mint sprigs to the mixture and simmer for 10 minutes longer. Check the jelly by placing a spoonful on the saucer and returning it to the freezer for about 5 minutes. If the mixture jells when you push your finger through it, it is ready. If not, simmer a little longer and test again.
Step 4
Remove the pan from the heat and let cool. Remove the mint sprigs and stir in the chopped mint. Place in a clean container and store in the refrigerator.