Peppermint Marmalade Recipe

1. 1

   In a medium saucepan, combine mint leaves and 2 1/2 c. water.

2. 2

   Cover and bring to a boil over high heat.

3. 3

   Reduce to medium; simmer 30 min.

4. 4

   Remove from heat; cold to room temperature.

5. 5

   Refrigerate8 hrs or possibly overnight.

6. 6

   Strain mix into a large bowl.

7. 7

   Reserve 2 c. mint water; throw away leaves.

8. 8

   Peel orange and lemon; cut peels into very thin strips.

9. 9

   Place peels and remaining water in a large saucepan; bring to a boil over high heat.

10. 10

    Reduce heat to medium low, cover and simmer 10 min, stirring occasionally.

11. 11

    Finely chop fruit pulp and throw away seeds.

12. 12

    Add in fruit, pineapple juice and reserved mint water to peel mix.

13. 13

    Cover and simmer 12 min longer.

14. 14

    Add in sugar and pectin and bring to a boil over medium-high heat.

15. 15

    Boil 1 minute, stirring constantly.

16. 16

    Remove from heat.

17. 17

    Stir in extract.

18. 18

    Skim foam from the top of marmalade.

19. 19

    Store in sealed jars.

20. 20

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.