All candy canes and peppermint bark treats aside, let us not forget that peppermint starts out as a vibrant green plant, and is actually a hybrid between watermint and spearmint. Its indigenous history has roots in Europe and the Middle East, but it is now widely grown and cultivated across the continents, and may even be found in one’s own backyard.
Medicinally, peppermint is well known as the soother for tummy trouble. From indigestion, to irritable bowel syndrome, to heartburn; relief can be found in the form of peppermint tea. Some people swear by ingesting the leaf itself.
What you may not know is that peppermint is a good source of vitamins and minerals, such as vitamin A and vitamin C, niacin, phosphorus, and zinc. It is also a very good source of dietary fiber, riboflavin, iron, folate, calcium, copper, magnesium, potassium, and manganese. Wow, that’s a lot in a little leaf!
Grab some and make this recipe for Lime Mint Jelly. It makes a great complement to many roasted lamb or pork dishes, as an appetizer topping on crackers with cream cheese and cucumber, spooned over vanilla ice cream, or used as a surprisingly delicious sandwich cookie filling.
Lime Mint Jelly
- 4 cups sugar
- 1-3/4 cups water
- 3/4 cup lime juice
- 3 to 4 drops green
- food coloring, optional
- 1 pouch (3 ounces)
- liquid fruit pectin
- 3 Tablespoons finely
- chopped fresh mint leaves
- 1/4 cup grated lime zest
In a large saucepan, combine sugar with water and lime juice; add food coloring, if desired. Bring mixture to a rolling boil over high heat, stirring constantly. Stir in pectin, mint, and the lime zest. Remove from heat; skim off any foam. Using a ladle, spoon hot mixture into 5 hot, half-pint Mason jars, leaving 1/4-inch of space at the top. Clean off rims. Center lids on jars; tightly screw on bands. Place jars into a canner filled with simmering water, ensuring that jars are completely submerged in the water. Bring to a boil; let process for 10 minutes. Remove jars and cool.
