[James]

hi there......has anyone made mint jelly?

Try googling 'mint jelly recipe'.  Try this one http://www.kraftfoods.com/recipes/JamsJelliesPreserves/Savory/CERTOMintJelly.html

As for the courgette glut, take the marrow-sized ones and place them on the compost heap (save the seeds if you wish).  Take the courgette-sized ones and give them to your neighbour.  Then remove the finger-sized ones from the plant, and steam them gently for 5 minutes or so, and lo! there you have baby vegetables.  £25/kg at Borough market; glut problem solved.

[Laura]

Here's a recipie i found for mint jelly, seems like a lot of work though, why not just chop up lots of mint, put it in the biggest jug you can find, throw in a handful of sugar and cover it with bacardi...leave it to infuse for a couple of hours and pour it over crushed ice.   mmmm vive le Mojito as Che Guevara might have said (but didn't!)

INGREDIENTS: Cooking apples - 2.3 kg (5 lb), Water - 1.1 litres (2 pints), Fresh mint - a few large sprigs plus 6-8 tbsp chopped, Distilled malt vinegar - 1.1 litres (2 pints), Sugar.

COOKING: 1. Remove any bruised or damaged portions from the apples and roughly chop them into thick chunks without peeling or coring. Put them in a preserving pan with the water and the mint sprigs. Bring to a boil, then simmer gently for 45 minutes, until the fruit is soft and pulpy. Stir from time to time to prevent sticking. Add the vinegar and boil for a further 5 minutes.
2. Spoon the apple pulp into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours. Do not squeeze.
3. Discard the pulp remaining in the jelly bag. Measure the extract and return it to the pan with 450 g (1 lb) sugar for each 600 ml (1 pint) extract.
4. Heat gently, stirring, until the sugar has dissolved, then boil rapidly for about 10 minutes. Test for a set and, when the setting point is reached, remove the pan from the heat. Skim the surface with a slotted spoon.
5. Stir in the chopped mint. Allow to cool slightly, then stir well to distribute the mint. Pot and cover the jelly.

[tetley]

 thanks for the recipe...it does look like alot of work!!! i think i might have to wait until a return trip to england :oops: and go to the supermarket or my hubby will have to make do with mint sauce.....
but the bacardi recipe looks good, I might just have to try that!!....I don't know what this says about me, but I seem to be preserving all our fruit in alcohol