This recipe was an accident. I’d originally intended only to make a syrupy blueberry mint topping, with the intention of making lemon curd and serving them together. However, it became a project that overshadowed my original intention. It only makes about a pint, but it tastes like summer!
Blueberry Mint Jelly
- 2 pints fresh blueberries
- 3 c. sugar
- 3 c. water
- 2 c. fresh mint leaves, packed
- 1 apple, peeled, cored and sliced
The method couldn’t be easier. Combine blueberries, mint leaves, apple slices, sugar and water in a saucepan over low heat until the apple is so soft it’s nearly dissolved. Blend in a food processor or blender (I used an immersion blender) and return to sauce pan, straining if desired; I like to leave the bits in. Continue to heat until thickened. Store in the refrigerator in a sealed container.