Some of the best advice given to me when I first started growing my own food was “Never Let the Mint Out!” As if it were a monster hiding in the closet.. how bad could it be? Being someone who needs to learn lessons the hard way, I planted two varieties of mint along side of my strawberries. Well..My mint has taken over. I have let the monster out of the pot. Where my strawberries used to be is now mostly mint, although if you look hard you may find one or two strawberries buried deep underneath the mess of mint. This year I have joined with the strawberries in the boundary dispute. While pulling mint and snacking on the strawberries, I had a thought.. or my tastebuds did.. and I’m glad I followed through.. its amazing in a jar 🙂
Since I had two different varieties of mint I made two varieties of strawberry mint jam. I used some “Apple Mint” in the first batch, and “chocolate mint” in the second.. and I’m having a hard time deciding which was better. I think any kind of mint would do.
The recipe:
4 cups of Strawberries, stemmed and crushed
7 cups of Sugar
20 crushed and chopped Chocolate Mint Leaves
1 pouch of liquid pectin
Bring Strawberries, mint and sugar to a hard boil, add pectin, and return to a boil for 1 minute. Pour into prepared jars, seal and water bath for 20 minutes. Enjoy!