{"id":337,"date":"2011-11-30T20:19:52","date_gmt":"2011-11-30T20:19:52","guid":{"rendered":"http:\/\/parrybaysheepfarm.com\/wordpress\/?p=337"},"modified":"2013-08-24T22:48:27","modified_gmt":"2013-08-24T22:48:27","slug":"lyndas-not-so-secret-metchosin-day-mint-jelly","status":"publish","type":"post","link":"https:\/\/parrybaysheepfarm.com\/wordpress\/2011\/lyndas-not-so-secret-metchosin-day-mint-jelly\/","title":{"rendered":"Lynda&#8217;s Not So Secret Metchosin Day Mint Jelly"},"content":{"rendered":"<p>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. (<a href=\"http:\/\/www.happyvalleylavender.com\/\">www.happyvalleylavender.com<\/a>).<\/p>\n<p>Ingredients:<br \/>\n3 \u00bc C. water.<br \/>\n2 C. mint leaves.<br \/>\n1 box of \u201cCerto\u201d pectin powder.<br \/>\n1 tbsp. white wine vinegar.<br \/>\n4 C. white sugar.<\/p>\n<p>Method:<br \/>\nBring the water to a boil in a pot with a lid.<br \/>\nAdd mint leaves as soon as it boils and immediately add the lid.<br \/>\nRemove from heat.\u00a0 Steep 20 minutes.<br \/>\nStrain and measure 3 cups of the infusion.<br \/>\nPlace in a deep jelly making pot.<br \/>\nWhisk in the pectin crystals and white wine vinegar, bring to a boil, then whisk in sugar.<br \/>\nKeep pot boiling until it is at a rolling boil that can&#8217;t be stirred down. (about a minute)<br \/>\nKeep at that strong boil for only 2 minutes then remove from heat.<br \/>\nLet stand 5 minutes and then skim off any foam.<br \/>\nQuickly bottle and seal in sterilized jars.<br \/>\nCool overnight, then place in fridge for the final set.<br \/>\nStore jelly jars in a dark, cool cupboard.<br \/>\nMakes approx 5 x \u00bd cup jars.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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: &hellip; <a href=\"https:\/\/parrybaysheepfarm.com\/wordpress\/2011\/lyndas-not-so-secret-metchosin-day-mint-jelly\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,15,17],"tags":[],"class_list":["post-337","post","type-post","status-publish","format-standard","hentry","category-allrecipes","category-lamb-recipes","category-other-recipes"],"_links":{"self":[{"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/posts\/337","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/comments?post=337"}],"version-history":[{"count":4,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/posts\/337\/revisions"}],"predecessor-version":[{"id":598,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/posts\/337\/revisions\/598"}],"wp:attachment":[{"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/media?parent=337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/categories?post=337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/tags?post=337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}