Mint Jelly

If you know only the poison-green, synthetic-tasting mint jellies often plopped alongside roast lamb, don’t imagine that we’re urging you to confect anything of that kind. Begin with good, fresh mint and you will end with good, fresh mint flavor. Be stingy when adding color, which is necessary—unfortunately, mint jelly au naturel is not a pretty shade. A drop or two of color will be enough to achieve a pale-green tint.

If you can grow or otherwise obtain fresh peppermint (bot