>> 2 cups fresh mint leaves
>> 4 cups burdock tea, room temperature
>> 5 cups sugar
>> 2 tbsps fresh squeezed lemon juice
>> 1 box powdered pectin
Place mint and burdock tea in a stock pot. Bring to a boil. Remove from heat and let sit for 10 minutes.
Pour the liquid through a fine mesh strainer and use a spoon to squeeze out as much of the liquid as possible. Add water (or extra burdock tea) if necessary so that there is still 4 cups of liquid. Return liquid to stock pot.
Add lemon juice.
Stir in the pectin, then bring to a rolling boil that cannot be stirred down. Stir in sugar.
Bring to a full rolling boil on high heat. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a spoon.
Quickly ladle jelly into steralized canning jars, making sure to leave 1/4 inch from the tops of the jars.
Wipe the rims of the jars with a paper towel. Place canning lids and screw bands on the jars.
Place jars on elevated rack in boiling water canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a gentle boil. Process jars for 10 minutes.
Remove jars from boiling water canner and place upright on a towel on the kitchen counter to cool completely. After the jars have cooled, check the seals by pressing middle of lid with finger.
If any of the lids spring back then it is not properly sealed. Unsealed jars can be placed in refrigerator to be used within two weeks. Properly sealed jars can be stored in a cupboard for at least one year.
Tip: It can take from several hours up to two days for jelly to set, so if it doesn’t set right away, do not disturb it and give it time to set. If after a couple of days it’s still not set, then you'll have syrup!
Ingredient Tip: Use any mint that you enjoy or have access to. Catnip, ground ivy, spearmint, peppermint, etc., are all great to use.
Wild Edibles in Recipe: Burdock
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Jams, Jellies and Syrups
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