Mint Jelly (Part 2)

The Darnaway Chef completed his mint jelly prep exercise today (see yesterday’s Blip for background). So, after standing overnight the strained juice was returned to the saucepan, sugar added and heated until dissolved. Then this was brought to the boil and boiled for 15 mins - a few drops fo food colouring added and then removed from the heat and chopped mint leaves added. After standing for 10 mins the mixture was stirred and then poured into jars.
Now, all we need is a nice leg of lamb!