SPICY LEMON-MINT JELLY

Spicy Lemon-Mint Jelly image

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.

Provided by Molly O'Neill

Time 50m

Yield About 2 cups

Number Of Ingredients 6

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

Steps:

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.
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.
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.
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.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 0 grams, Carbohydrate 90 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 85 grams