Mint | Jam, chutney, preserves | Forum | The Cottage Smallholder

Please consider registering
guest

Home

Forum

Jam, chutney, preserves
sp_ArrowRight

Mint

Topic RSS

Mint

Sat 20-Apr-13
7:27 am

Original Redhead

Bulgaria

Knowledegable

Members

New members

Forum Posts: 432

Member Since:
Mon 21-Mar-11

Offline

Hi all sorry not been around much, and my first post upon return is asking for help but have a serious glut of mint.

Mint Sauce, Mint Jelly, Creme de Menthe all sorted but could do with some more recipes.

Was thinking chocolate and mint muffins, for the freezer, but all the recipes seem to use premade mint chocolate.

Failing is not a fault, refusing to try is

Sat 20-Apr-13
2:09 pm

Hattie

Bucks/Oxon Border

Supreme Being

Members

New members

Forum Posts: 6920

Member Since:
Mon 21-Sep-09

Offline

wave I use it in salads using cous-cous, with other suitable herbs, it's delicious. A lot of Middle Eastern recipes use it, there are many recipes online.

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 20-Apr-13
2:40 pm

brambleberry

Toronto, Canada

Councillor

Members

New members

Forum Posts: 1080

Member Since:
Tue 12-Feb-13

Offline

If you grow rhubarb, here's a recipe for rhubarb and mint jelly. I got it from a book on preserving and pickling but haven't tried this particular recipe as my rhubarb isn't up yet.

1kg./2 1/4 lbs. rhubarb (a good way to use up older, tough rhubarb)

about 1.3kg. /3lbs.) preserving or granulated sugar, warmed

large bunch of fresh mint

30 ml/2tbsp finely chopped fresh mint

Cut rhubarb into chunks; cook, covered, until soft in a large pan with just enough water to cover it. Pour cooked, cooled fruit into a jelly bag, suspended over a bowl and leave to drain overnight.

Measure the strained juice and add 450g / 1 lb warmed sugar for each 600 ml/ 1 pint/ 2 1/2 cups strained juice. Add the bunch of mint and bring to a boil, stirring until the sugar has dissolved. Boil to setting point (105C/220F). Remove the mint.

Leave to stand for 10 mins. , stir in chopped mint, then pot and seal.

Home is where the heart is.

Sat 20-Apr-13
3:29 pm

Original Redhead

Bulgaria

Knowledegable

Members

New members

Forum Posts: 432

Member Since:
Mon 21-Mar-11

Offline

Thanks Hattie, I use it a lot in cooking just wondering about ways of keeping some for snowtime, rather than giving excess to the rabbits. Brambleberry mint and rhubarb sounds good, will give it a try when my rhubarb is cropped.

Failing is not a fault, refusing to try is

Sat 20-Apr-13
6:54 pm

Rob12

London, UK

Knowledegable

Members

New members

Forum Posts: 274

Member Since:
Sat 9-Jun-12

Offline

You could take the leaves off the stalk and dry for future use. That or freeze the leaves whole or shredded and popped into ice cubes with a bit of water. I am envious of your predicament btw...

Sat 27-Apr-13
2:45 pm