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Ingredients
- 6 large lemons
- 1 cup water
- 2 1/2 cups sugar
- 1 teaspoon crushed red-pepper flakes
- 5 large sprigs of mint, tied in cheesecloth
- 2 tablespoons chopped fresh mint
Method
- Use a vegetable peeler to remove the zest (yellow part only) from 4 of the lemons.
- Cut the zest into fine julienne.
- Remove the peel and pith from all of the lemons and cut the sections out from between the membranes.
- Place the julienned lemon peel, lemon sections, water, sugar and pepper flakes in a large nonreactive saucepan and mix well.
- Bring to a boil.
- Lower the heat slightly and simmer for 20 minutes.
- Place a small saucer in the freezer.
- Add the mint sprigs to the mixture and simmer for 10 minutes longer.
- Check the jelly by placing a spoonful on the saucer and returning it to the freezer for about 5 minutes.
- If the mixture jells when you push your finger through it, it is ready.
- If not, simmer a little longer and test again.
- Remove the pan from the heat and let cool.
- Remove the mint sprigs and stir in the chopped mint.
- Place in a clean container and store in the refrigerator.
