Anybody who has enjoyed our barbecued lamb served at Metchosin Day (held at Metchosin municipal grounds on the 2nd Sunday in September) will likely have been served this wonderful jelly from Lynda Dowling of Happy Valley Herb Farm. (www.happyvalleylavender.com).

Ingredients:
3 ¼ C. water.
2 C. mint leaves.
1 box of “Certo” pectin powder.
1 tbsp. white wine vinegar.
4 C. white sugar.

Method:
Bring the water to a boil in a pot with a lid.
Add mint leaves as soon as it boils and immediately add the lid.
Remove from heat.  Steep 20 minutes.
Strain and measure 3 cups of the infusion.
Place in a deep jelly making pot.
Whisk in the pectin crystals and white wine vinegar, bring to a boil, then whisk in sugar.
Keep pot boiling until it is at a rolling boil that can’t be stirred down. (about a minute)
Keep at that strong boil for only 2 minutes then remove from heat.
Let stand 5 minutes and then skim off any foam.
Quickly bottle and seal in sterilized jars.
Cool overnight, then place in fridge for the final set.
Store jelly jars in a dark, cool cupboard.
Makes approx 5 x ½ cup jars.

(This is a Welsh recipe for a tart jelly that is good with lamb, mutton or pork.)
Ingredients:
3 lb. Rowan berries.
sugar.
2 large, chopped apples.
water.

Method:
Put the berries and chopped apples (no need to peel or core them) into a large saucepan, cover with water and boil for 40 minutes. Drain through muslin and let it drip overnight.  Then boil up the liquid allowing 1 lb. sugar (2 cups) for every pint of juice. Boil fairly fast for about 1 hour.  Bottle and seal as for jam.  Makes about 5 lb. jelly.
(From “A Taste of Wales in Food and Pictures” by Theodora Fitzgibbon.)